Radish : The radish (word coming from the Latin radix, meaning " the root » – Botanical name: Raphanus sativus) is a plants vegetable garden biennial (family of Brassicaceae, formerly Cruciferae)origin Asia western including several varieties are cultivated for their for their hypocotyl fleshy ou the root edible, consommé rawas an vegetable. The term also designates the vegetable.
La game edible, bulb à chair blanche, is here game swollen, underground, stem, above the the root. The skin radish can be different colors : most current and the Red. Some varieties can be at skin black, pink, blanche, or Grey -White (the latter variety is called radish Grey ).
The radish has a flavor slightly spicy, usually sold en barrel.
The tops range from 20 centimeters to more than a meter for the snake radish.
There are many cash interesting, coming from two cash : the Raphanus sativus et Raphanus sativus variants.
See Table of radishes below:
Characteristics of the main French radish varieties
Variety | Origin | Era | Look | Presentation |
---|---|---|---|---|
Big root type of radish | ||||
Black (big long Paris or round) | Loire-Atlantique, Maine-et-Loire, Yvelines | September-December | Large to very large, 20-25 cm, black | to the unit |
Pink (from Easter), white (Munich or Japanese oval) or purple (from Gournay) | Loire-Atlantique, Maine-et-Loire, Yvelines | September-December | Large, 10-15 cm, pink, white or purple | to the unit |
Red (neckharruhm) | Maine-et-Loire, Yvelines | September-December | Big, 10-15 cm, red | to the unit |
Type of white-tipped half-long radish | ||||
Expo, fluo, reto, pernot | Loire-Atlantique, Maine-et-Loire, Yvelines, Finistère, Bouches-du-Rhône | all year | 4-8 cm, pink to red, shiny, white tip in variable proportion | in boots |
Round radish type | ||||
donar, rondar, saxa, saxa, tinto | Maine-et-Loire, Yvelines, Finistère, Bouches-du-Rhône | all year | 2,5 cm, entirely scarlet red | in boots |
Type of white-tipped red round radish | ||||
Gaudry, national, from Sézanne | Maine-et-Loire, Paris region | all year | 2-4 cm, white tip in variable proportion | in boots |
Uses of radish : The tops Peuvent être used en s or in compound butter. The size , forms as well as color very variables, the radishes consume usually raw, riding a appetizers. Cultivated en Egypt for over 5 years, known et appreciated of the Greeks and Romans, the radish was not cultivated en France that from the XNUMXth century century. Little énergétique (20 Kcal or 84 kJ per 100 g), very rich en water, it is well equipped with mineral salts (sulfur, in particular) and vitamins (vitamin B9 et vitamin C particular).
The radishes Roses carefully frais do notpeel not ; we coupe la the root and almost all leaves, and we leave a centimeter of rods, then we washed à great water in them dripping properly ; they are service nature, with some butter frais and fine salt. They can also be historiated foraesthetic and facilitate the taking of se.
The radishes Roses a little large s'prepare de preference en s, detailed en washers Finnish. We can also accommodate whole like small turnips new.
The tops of radishes enter the Ingredients an potage de potato or an mash potatoes byspinach orsorrel.
The radish Black, noticeably more piquancy au taste that small radish Pinkis eat also at the salt-crunch, Once skin, detailed en washers and eventually, disgorged.
The radish isaccommodate also in remouladeAs celeri, or s, with a sauce au yogurt and shallot.
On consumes the very Finnish shoots radish s ou incorporated to butter.
See as well " Radish " and Table-radish under Mouth slang.