radish
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Radish ( Raphanus sativus var. Sativus 'David Welsus') |
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| Systematics | ||||||||||||
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| Raphanus sativus var. Sativus | ||||||||||||
| L. |
The Radish ( lat. Radix , root '; scientific. Raphanus sativus var. Sativus ), also radish called, rarely months radish ,, a sort of garden radish , is a useful plant from the family of the cabbage family (Brassicaceae).
The storage tuber , which is up to four centimeters thick, tastes hot, is white on the inside and mostly wine-red to red on the outside, but can also be of a different color depending on the variety. The typical taste of radish is caused by a mustard oil , which is created from the mustard oil glycosides contained in the plant if it is damaged (by processing or biting) .
The radish was not established in Europe until the 16th century, but its origin is unclear. It slowly spread to French cuisine at first and then continued across Europe.
Cultivation
Many different varieties are commercially available as seeds . Radishes can be used as Zwischensaat or in the second and third costume are sown.
Compost fertilization meets your requirements. With under-fertilization, the tubers remain underdeveloped, the seeds of undersupplied plants also only form rudimentary tubers when they emerge, drought has a negative effect on the taste and consistency.
The sowing can be done in the open field from March in the foil tunnel. The germination time is about a week. After four to six weeks you can harvest. In warm spring weather, sowing can be done directly outside. Summer varieties are used for sowing from May. For year-round production, autumn and winter sowing is also carried out in the greenhouse in commercial horticulture; however, under short-day conditions (see photoperiodism ) the development time is extended to up to ten weeks.
The row spacing should be seven to ten centimeters when sowing, the plant spacing within a row five to seven centimeters so that the storage tuber can develop well. The sowing should be done shallowly, a sowing depth of 1 to 1.5 cm should not be exceeded, since with deeper sowing the tuber shape changes through elongation. In commercial horticulture, one reckons with 170 to 180 pieces of salable radishes per m² of cultivated area. Radishes can also be sown between the more spaced rows of other vegetables with which they form a good neighborhood.
If you wait too long to harvest , the tuber can become lignified and the taste becomes unpleasant.
85 percent of the radish harvest in Germany is harvested around Schifferstadt in the Rhine-Palatinate district .
Neighbors in the mixed culture
Radishes get along differently well with different neighbors that grow directly adjacent. An important factor in this is allelopathy .
- Good neighbors are: beans , peas , nasturtiums , cabbage , lettuce , garden cress , Swiss chard , carrots , spinach , tomatoes
- Bad neighbors are: cucumber , watermelon
Buds, flowers and unripe pods
Ripe pods on the plant
Ripe pods
Opened pods
Seeds
Shoot on a woody stem
sorts
A distinction is made between classic early varieties, which are suitable for spring or autumn sowing, and summer radishes, which also form tubers under long-day conditions .
Not all radishes are red and round:
- white cone-shaped - the white variety "Eiszapfen" is reminiscent of small beer radishes and is often eaten cooked.
- white cylindrical - e.g. B. White Breakfast
- white round - e.g. B. Albena
- red-white cylindrical - e.g. B. Duet, French Breakfast
- red-white round - e.g. B. Isabell
- yellow round - e.g. B. Goldball, Zlata
- green-pink round - e.g. B. Red Meat Radish
- violet round - e.g. B. Viola
The Aspern Giant is a rare seasonal variety from the Vienna area with a diameter of up to 6 cm. She has been accepted into Slow Food 's Ark of Taste .
consumption
The tubers of radishes or radish sprouts are cut into slices or strips or grated raw . They can be added to salads or serve as a bread top . Salt softens the somewhat pungent taste. Eating the leaves raw as a salad or cooked similar to spinach is less popular.
storage
Basically, radishes should be consumed fresh as possible. If the roots have dents or the leaves begin to wither, they are no longer fresh.
In the fridge you can radishes keep for several days fresh when the foliage completely removed and place them in a small amount of water sets or turns in a damp cloth. Airtight containers are generally not recommended. Radishes that have been completely separated from the leaves will keep longer in the refrigerator if they are packed in a food-safe, absolutely water-tight and airtight plastic bag (such as freezer bags) without air pockets.
Nutritional value
| 100 g of consumable content contain approximately: | |||
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| energy | 59 kJ (14 kcal ) | protein | 1.1 g |
| fat | 0.1 g | Carbohydrates , usable | 2.0 g |
| Fiber | 1.6 g | water | 94 g |
| sodium | 17 mg | potassium | 225-255 mg |
| Calcium | 34-35 mg | phosphorus | 28 mg |
| magnesium | 8 mg | iron | 1.2 mg |
| fluoride | 0.10 mg | Vitamin A | 4 µg |
| Vitamin E. | no data | Vitamin B1 | 0.04 mg |
| Vitamin B2 | 0.04 mg | niacin | 0.2 mg |
| Vitamin B6 | 0.06 mg | vitamin C | 27-29 mg |
| Salicylic acid | 1.24 mg | ||
See also
literature
- Marie-Luise Kreuter: The organic garden . 20th edition. BLV Verlagsgesellschaft, Munich 2000, ISBN 3-405-15841-9
- Elmadfa et al .: The large GU nutritional calorie table . 4th edition. Gräfe and Unzer, 2000, ISBN 3-7742-2948-1
Web links
- Ruth Wagner: Radishes . ichkoche.at, April 10, 2008; Retrieved December 26, 2009.
Individual evidence
- ↑ a b c Ulrich Sachweh (editor): The gardener, Volume 3, tree nursery, fruit growing, seed growing, vegetable growing . 2nd edition, Ulmer, Stuttgart 1986/1989, ISBN 3-8001-1148-9 , p. 225.
- ↑ Ruth Wagner: Radish . ichkoche.at, April 10, 2008; Retrieved December 26, 2009.
- ↑ Entry in the Ark of Taste.