Other: daikon radish
Raphanus sativus L.
Plant Family: Brassicaceae
Radishes are an edible root vegetable that comes from the cabbage family, and it is believed that they originated in China. There is evidence of them in Egypt before the pyramids were built, and the Romans were known to grow a great many varieties of them. The name is derived from the Latin Radix, which means root. They are a staple in both China and Japan, where they are pickled in brine.
As a sprout, and of course the radish bulb. The stalks are not often utilized, but are said to taste similar to turnip greens.
Allow the radish seed to soak for 6-12 hours, then rinse and drain every 8-12 hours. Refrigerate in sealed container for optimal use.
In Oaxaca, Mexico they celebrate the radish in a festival called De Los Rabanos, literally translated as Radish Night, on December 23rd as a part of the Christmas celebration. In the US they are mainly used as an additive to salads, or as a garnish. They are also an ingredient present in mustard, horseradish, and wasabi.
Specific: No known precautions.
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For educational purposes only. This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.