ΡΑΦΑΝΙΣ
Raphanus raphanistrum
(Radish)
Raphanus raphanistrum L. Brassicaceae
Botanical info:
Radish is an annual or biennial crop grown for its swollen tap roots which can be globular, tapering, or cylindrical. The root skin color ranges from white through pink, red, purple, yellow, and green to black, but the flesh is usually white. Leaves are arranged in a rosette and flowers are inconspicuous. Southern Asia is believed to be the country of origin since truly wild forms have been found there. Middle Asia and India appear to be secondary centers where many different forms developed subsequently.
Hippocratic legacy:
a. In Internal Affections Radish is a recommended food:
a. Against pulmonary erysipelas.
b. Against catholic inflammation of white phlegm.
c. Against spleen diseases.
Other uses:
Genus’s name, from the Greek word rhaphanis used for this vegetable which has been known from antiquity. The roots can be eaten raw, cooked, or pickled. The greens are also edible. The young, tender sprouts can be eaten in salads, on sandwiches, or as a side dish. The seeds of radish can be pressed to extract radish seed oil. Wild radish seeds contain up to 48% oil, and while not suitable for human consumption, this oil is a potential source of biofuel.