The leaves and stalk of the garden radish are stiffly fuzzy. The white or pinkish blossoms contain darkish veins and are structured in a longish terminal raceme. An annual or biennial herb with a round to spindle-shaped tuberous taproot of various colorations, branched stalk and pinnately lobed, toothed foliage. The fruit is a siliqua, which is extended into a narrow seedless beak; the seeds are brown colored.
The normal Garden Radish was grown as a herbal remedy and vegetable by the classical Egyptians as well as the Greeks and Romans were aware of a number of variations. Its actual origin is confused but it is thought to be a native of western Asia. Currently it is raised in various types, the black-rooted variation being the one used for medical-related purposes. The closely related Wild Radish (R. raphanis-trurri) is a common and troublesome weed all over Britain. This is injurious to farm animals should they consume it in large quantities. The familiar name, Radish, is a corruption of the Latin term radix, meaning root and also the Romans’ name for the plant.
- The dark roots feature antiseptic qualities, vitamin supplements C and B complex and mineral salts.
- They are often consumed uncooked and unpeeled and have antiseptic, tonic, choleretic, carminative and stomachic actions.
- One can use them sliced up or grated on bread and butter, or the pressed juice alone is ingested for hepatitis and gall bladder disorders, gallstones and digestive difficulties.
- Radish is likewise known as a herbal remedy in homeopathy.
- The well known red, red and white or white radishes (R. sativus var. radicula) are less potent but make great and nutritional salad vegetables. The leaves are usually edible.
Garden Radish can be naturalised and seen growing wild from scattered garden seeds in the British Isles.
Can be grown in an indoor herb garden kit in a sunny windowsill.
Flowering time: June to August