|
Arabic
Bengali
Chinese
English
French
German
Hebrew
Hindi
Italian
Japanese
Korean
Malay
Polish
Portuguese
Spanish
Turkish
Ukrainian
Vietnamese|
CULTURAL AND WILD PLANTS
Radish, radish, daikon. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Radish, Radish, Daikon, Raphanus. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Raphanus (radish) Family: Cabbage (Brassicaceae) Origin: The plant probably originated in Media, where it was grown more than 4000 years ago. But the exact origin is unknown. Area: Plants of this genus are found throughout the world, including Europe, Asia, and North America. Chemical composition: Radishes contain vitamin C, folic acid, calcium, potassium, and iron, as well as glucosinolates, which give it a tangy flavor and aroma. Economic value: Radishes are used as food as a vegetable and as a condiment for various dishes. It is also used in medicine as a choleretic and diuretic and for the treatment of skin diseases. Legends, myths, symbolism: In Chinese culture, the daikon is depicted on New Year's cards as a symbol of good luck, prosperity, and longevity. In Japanese culture, radishes are associated with the beginning of spring, and are often eaten in New Year's dishes as a symbol of renewal and overcoming winter. In addition, radishes and radishes were also used in ancient Greek myths. According to one of the legends, the radish was the favorite vegetable of the god Dionysus, who considered it a symbol of joy and fun. In another legend, the radish was associated with the goddess of love, Aphrodite, who created the radish to give it to her beloved Adonis.
Radish, Radish, Daikon, Raphanus. Description, illustrations of the plant Radish, Radish, Daikon, Raphanus. Classification, synonyms, botanical description, nutritional value, cultivation
Names: summer radishes - rus. summer radish; German Sommer-Rettig; Goal. zomerrammenas; dates raddiker; English summerradish; fr. radis dete et dautomne; it. ramolaccio death; Spanish rabano de verano; port, rabano do estio; rum. ridichi de vara; hung. nyari retek; Slovenian redkev; Serb. rotkva, rodakva; Czech redkew (letni); Polish rzodkiew letnia; Japanese daikon. Winter radishes - Russian. winter radish, WinterRettig; Goal. winter-rammenas; English winter radish; fr. radius driver; it. ramolaccio dinverno; Spanish rabanos de invierno; port, rabano do inverno; rum. ridichi de iarna; hung. teli retek; Czech redkew (zimni); Polish rzodkiew zimova. Radish - Russian. radish, radish; German Radieschen, Radies, Monatsrettig; Goal. radijs; dates radiator; Swede, Radisor; English radical; fr. radis, petiterave, rave, ravonet; it. ravanello, radice, ramolacio; Spanish rabanito, rabano; port. rabanete, rabano; rum. radichi de luna; hung. honapos retek; Slovenian redvica; Serb, rotkvica; Czech redkvicka mesicna, redkovka; Polish rzodkiewka, radyska. There are four independent species of cultivated Raphanus: 1) R. sativus L. - European radishes and radishes; 2) R. raphanistroides Makino - Japanese radishes; 3) R. indicus Sinsk. - Indian radishes; 4) R. саudatus L. - green radish, closest to Indian forms. All these species interbreed easily; even natural hybridization between them is possible. It is not our task to classify Raphanus, so we will only talk about varietal resources, keeping in mind that representatives of this genus interbreed easily and thus can always be used to improve existing varieties. The hybridization of R. caudatus does not form a root, develops long (up to 50 cm) fleshy pods that are eaten fresh or boiled. The pods have a pungent taste reminiscent of watercress (Lepidium sativum). From crossing R. caudatus X R. sativus or R. haphanistroides, as well as from crossing R. sativus or R. haphanistroides X R-caudatus, hybrids of an intermediate species are obtained. They form a substantial root crop and pods larger and longer than either R. sativus or R. raphanistroides themselves. Crossing R. caudatus with long-pod forms of R. raphanistroides produces hybrids that combine an edible pod and an edible root. R. sativus and R. raphanistroides are root radishes and radishes whose crop target is the root crop. Morphological and economic characteristics The size of the root crop. Within R. sativus, the size of the root crop varies greatly. We find the minimum sizes (10-12 g and less) among the early ripening radishes (Berlin, Monthly, No similar, Pink with a white tip, Ruby, Saxa, Express, etc.). Late varieties of radish (Würzburg, Oil Giant, Vienna, Long Scarlet-Red, Moscow, Cincinnati, etc.) are characterized by root crops of 30-40 g in weight. Summer radishes (Delicacy, Round black, May summer, Salvator, Ostergruss) have an even larger root crop, up to 70-100 g in weight. The largest root crops in the R. sativus group are associated with autumn and winter varieties. We observed the maximum root crops (up to 5 kg) in the winter Grayvoron radish. Other winter varieties (Winter Long White, Winter Round White, Winter Round Black, Erfurt Black, Paris Coal, etc.) have never produced a root crop weighing more than 1,5-2 kg in our crops. The root crop reaches its maximum size in the Sakurajima radish (R. raphanistroides Makino). The average root crops of this radish weigh about 16 kg. Root coloring. According to the main tone of the color of the root crop, European Raphanus are: white: Bavarian, White long winter, White round winter, White round, Delicacy, Ice icicle, Moscow greenhouse, Munich beer, Pilsenskaya, etc .; black: Summer round black, Paris coal, Erfurt, Japanese black, etc.; golden yellow: Vienna early, May golden yellow; red and pink: Amager, Berlin, Cherry, Wurzburg, Long scarlet red, Dreyenbrunnen, Pin-shaped, Red with white tip, Kurenevsky, Oil giant, No similar, Oval scarlet red round, Perfection, Half long scarlet red, Half long scarlet red with white tip, Pink with white tip, Ruby, Saxa, Cincinnati, Express, etc.; variegated: Monthly oval, Triumph; grey: Grayvoronskaya. The white color is not the same in all varieties of R. sativus. Perhaps the pure white coloration is more characteristic of daikons - R. raphanistroides - and early maturing varieties of the European group. Late European white varieties have a grayish root color, forming a gradual transition to gray radishes, which, in turn, are a transition to black. Among blacks, a similar picture is observed. Early black radishes are lighter, close to grey. The black color of the root crop thickens in later varieties. The golden yellow color also finds its place in the transition from white to black. Among the early black varieties, there is some yellowness, very similar to the dense dark yellow color of individual golden-yellow radishes. The black color of the root crop within R. sativus is associated with late varieties. There are no black radishes. Attention is drawn to the confinement of the red color of the root crop in European Raphanus to precocious forms. All red European Raphanus are early maturing and agrotechnically related to radishes. European red radishes are unknown to us. True, there is the so-called Chinese pink radish with a dark pink root, marked in the catalogs of almost all major European and American seed companies. But we strongly doubt its belonging to the European group due to its morphological differences from ordinary European sparse. In morphology, this radish is close to the Dungan radish and other varieties of the Mongolian group, which, from our point of view, is intermediate between the European R. sativus and the Japanese R. haphanlstroides. But even if we assume that the Chinese pink radish belongs to the European group, we still have to state a clear localization of red and pink coloration within R. sativus in radishes. Among the Mongolian Raphanus, red and pink coloration is found even in the relatively early Mongolian whole-leaved radish, common in our Primorye and partly in Eastern Siberia.
Radish The violet color of the root crop, characteristic of oriental radishes and radishes, is very weakly expressed in European varieties. Individual purple individuals are known among the Würzburg radish, which generally has some purple root. Most often, among European forms, a purple color is noted in the upper part of the root crop (purple head). The purple color of the upper part of the root crop is observed in individual specimens of the Moscow greenhouse radish, Ice icicle, etc. S. T. Chizhov in Moscow bred a special purple-headed Moscow radish by selection. In European crops, however, there are Gurnai and May violet radishes, which have a purple root. Observations on these varieties convinced us that these varieties belong to the same transitional group between R. sativus and R. raphanistroid.es, where we included the Chinese pink radish. In European Raphanus, one can perhaps find a correlation between taste and precocity. A sharp taste is characteristic of late European radishes, is weakly expressed in summer radishes and is almost not felt in early ripening radishes. The forms of R. haphanistroides and the transitional Mongolian radishes stand apart. These Raphanus have a peculiar taste reminiscent of the taste of a cabbage stalk. Pungency is almost uncharacteristic of these oriental Raphanus. In our crossings of spicy European radishes with forms of R. raphanistroides, the hybrids always had the pungent taste of European radishes. Vitamin content. Very little is known about the content of vitamins in the roots of radishes and radishes. In terms of vitamin C, Japanese-Chinese radishes apparently surpass common European varieties. The duration of the use of the root crop. Let us consider the question of the terms of suitability for food of a normally developed root crop, without touching here on the reasons for the non-formation of the root crop - a phenomenon so frequent for many Raphanus. As you know, radishes and especially radishes quickly lose their commercial qualities. As soon as (under normal conditions) the root crop reaches a normal size, it immediately begins to flake, becomes juicy, fibrous. Slightly overgrown radishes are no longer usable. It is extremely important to have varieties in which the root crop does not lose its commercial qualities for a relatively long time. Eastern forms are distinguished by this ability. Among them, we found those that do not lose the commercial qualities of the root crop even when stemming. For example, in a flowering daikon, despite the stem is more than 1 m, the root crop is as juicy and tender as in plants in the stage of technical ripeness. This property of some Japanese-Chinese Raphanus is extremely important in arid regions, where the lack of moisture contributes to the rapid shooting of plants. Keeping quality. Early European varieties do not store well. Winter radishes are well kept, and especially Grayvoronskaya. Relatively well, despite the apparent tenderness of the root crop, daikons (such as All season and Six necks) are stored. Early maturity. All European varieties of radishes and radishes normally form roots during spring sowing. Oriental Raphanus, on the contrary, succeed in the overwhelming majority only with autumn crops. We had more than two hundred specimens of East Asian Raphanus at our disposal, and of these, only 2-3 specimens developed normally during spring sowing; all the others shot without forming a root crop. During the autumn sowing (at the end of July - beginning of August), they formed normal horse breeds. Such early bolting of East Asian radishes and radishes follows from their reaction to the length of the photoperiod. East Asian radishes and radishes are plants with a pronounced long day. Spring sowing, which puts the plants in conditions of a long day, causes them to shoot early. On the contrary, late sowings - under a short day (autumn) - favor the development of the root crop. In our collections, only the Yokohama samples of All season and Six week turned out to be indifferent to sowing dates. It should be noted that European varieties, especially in dry years, are prone to significant premature shooting. Thickened crops of European radishes also often stem prematurely. During autumn sowing, almost all daikons form a technically ripe root crop 45-50 days after germination. The yellow Viennese radish occupies an intermediate position in early maturity between late radishes and summer radishes. Productivity. The highest productivity is characteristic of daikons. Under favorable conditions, they manage to form root crops weighing several kilograms in 40-45 days. Among European varieties, the highest productivity is associated with late-ripening forms, but the yield is very dependent on the number of plants per hectare. The least productive of European varieties are early ripening radishes. Thus, if we exclude the peculiar rapidly developing East Asian daikons, we can talk about the presence of an inverse correlation between productivity and early maturity in Raphanus. The structure of the leaves. The vast majority of Raphanus are characterized by dissected leaves. Among European forms, there are no whole-leaved ones. Among the Japanese-Chinese radishes and radishes, there is a very small number of forms that have whole leaves. In early ripening Raphanus, often the first leaves are not dissected, but the subsequent ones already have lobes. The number of shares in different leaves of different forms ranges from 1 to more than 50. Since different leaves arise in the process of ontogeny, it seems most correct to compare the corresponding leaves by number or the most dissected leaves of each plant. Among the ultra-early European varieties of radish, there are plants with very small and few leaves. Strong foliage is characteristic of late European varieties. R. caudatus forms a rosette of 4-5 leaves in the conditions of Eastern Europe and then arrows. Leaf coloring. The overwhelming majority of the color of the leaves of Raphanus is grayish-green. Gray leaves in All season and Six week, indifferent to the photoperiod. Forms with red root crops sometimes have reddish central leaf veins. The structure of flowers. Here we note only one feature in the structure of flowers, which we found on samples of the Nerima variety. Individual Nerima plants had flowers with 8-12 stamens (instead of the normal 6). Flowers differed in larger sizes in comparison with ordinary flowers. Agrotechnical features of the culture of long daikons. In conclusion, a few words about the culture of R. raphanistroid.es, which form roots up to 70-80 cm long (of the Neritna type). The exceptional speed of development, very high yields, and well-preserved production of these radishes make them especially interesting for wide use in many regions. Successful cultivation of long daikon requires well fertilized soil (especially nitrogen) and a deep arable horizon. At home, these daikons are cultivated on artificially created lands. Such lands must be created by introducing humus into the soil over a number of years, as is done for the cultivation of asparagus. Author: Ipatiev A.N.
Radish, radish, Raphanus sativus. Methods of application, origin of the plant, range, botanical description, cultivation
Radish: 1. Daikon; 2. Margelan; 3. Radish Radishes and radishes are important vegetable crops of the Cabbage family. Radish roots, for example, contain 16-44 mg/100 g of vitamin C, B vitamins, and many essential amino acids. Radish and radish have a high content of minerals - potassium (up to 1%), calcium, magnesium, iron, phosphorus. The essential oils and glucosides contained in them are characterized by volatile properties. They give the radish and radish a unique taste and smell. Radish and especially radish are widely used in herbal medicine. Radishes are eaten fresh in salads. Radish is also often eaten fresh, flavored with vegetable oil and other seasonings. In Japan and China, radishes are often boiled or salted. Apparently, the radish had several primary foci of entry into the culture. According to N. I. Vavilov, these are the Southwest Asian, Mediterranean and South Asian tropical centers in which ancient agricultural civilizations developed. Radish is one of the most ancient vegetable plants. According to Herodotus, it was cultivated in ancient Egypt as far back as 2 millennia BC. e. There, and also subsequently to Europe and East Asia, the radish was brought from Western Asia. In China, according to many authors, there was also an ancient culture of radish even before the XNUMXth century BC. European radish got there. Radish is considered a traditional vegetable crop in the countries of Southeast Asia. In China, for example, depending on climatic conditions, in the northern part of the country, lobah radish with green and red roots is predominantly grown, in the southern regions of rice cultivation - radish with white cylindrical and round roots. However, both radishes and radishes are distributed almost all over the world. Root radish (Raphanus sativus L.) is represented by one- and two-year-old forms. The root crop is formed as a result of the growth of the tap root of the plant and the lower part of the stem. This species includes radish and summer radish, Chinese, Japanese, oilseed, as well as winter radish, which forms dark-colored roots. The leaves are rosette, lyre-shaped, of varying degrees of dissection. The flowering stem can reach a height of 1,5 m. Petals of flowers of different shapes have a color from white to purple. The fruit is a pod. European radish (in the figure - below) is represented by annual forms with a short (about a month) vegetation period. By the time of marketability, the mass of the root crop reaches 15-30 g. Radishes are a valuable source of vitamins, since in the subtropics and temperate climates it is harvested earlier than other vegetable crops. Root growth in summer radish lasts twice as long as in radish. As a result, it is formed larger. The yield of summer radish is higher than that of radish, but inferior to the yield of winter radish. Of great interest is the group of Chinese radishes and radishes distributed in China, Indo-China, the Far East and Central Asia. This includes one- and two-year-old forms that form rounded or elongated root crops. Their leaves are dissected or whole. The mass of root crops in Chinese radish (loba) is 300-500 g, however, in the monsoon regions of Southeast Asia, it can reach 10 kg or more. The keeping quality of root crops in some varieties is quite high, they can be stored for up to six months. Japanese radish (daikon) (in the figure - on the left) is represented by annual or winter plants. Its root crop is cylindrical or round, with a diameter of 5-60 cm and a length of 40-120 cm. Rosette leaves are narrowly shaped. In terms of sharpness of taste, daikons occupy an intermediate position between the sharpest radishes of the European group and the Chinese group.
Field radish Root crops are closer to radishes in taste. Cultivated in Japan and South China. It is of great interest for introduction to the southern regions, as well as for growing in protected ground under short day conditions (with a long day in the spring and summer months, many varieties begin to quickly form flower-bearing stems - they go "in bloom"). Oilseed radish, which has a short, about 20 days, vegetative period, differs little from annual forms of Chinese radish prone to flowering. It is cultivated in some European countries as an oilseed and fodder crop. Winter radish is a biennial plant, the duration of the vegetative period is 90-100 days, the reproductive period (the subsequent growth of peduncles and the formation of seeds) is 110-120 days. Winter radish is common in northern latitudes. Root crops are formed in conditions of a long day and a relatively low temperature, have a high keeping quality. Radishes and radishes are grown by direct sowing on prepared beds, in rows, the row spacing is about 20-30 cm. After thinning between plants forming a small root crop, leave a distance of 2-4 cm; when growing daikons and forehead - 15-25 cm, depending on the variety. The yield of radish is 7-10 t/ha, the yield of Japanese and Chinese radishes is 15-20 t/ha. By the way, after the ripening of the root crops, the latter can be left in the ground for some time, digging out gradually, as needed. Radishes, especially bunch radishes, usually do not store for a long time. Authors: Baranov V.D., Ustimenko G.V.
Radish, Raphanus sativus L., subsp. radicola DC. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Annual root plant. The lower leaves are simple, lyre-shaped, the upper ones are dissected. The shape of the root crop is flat-round or elongated-conical, the color is white, red, purple. Radishes are native to Southeast Asia. There is a legend that it was brought by the traveler Marco Polo from China to Venice, from where it spread throughout Europe and ended up in Eastern Europe. It is grown everywhere in open ground, greenhouses, greenhouses, under film shelters. Radishes are the earliest root crops: they are ready for consumption three to four weeks after germination. Soil prefers loose, fertile. Differs in cold resistance, exactingness to light and moisture. Seeds germinate at 10-12 °C; the optimum temperature for growth is 15-18 °C. Higher temperatures and lack of light lead to leaf regrowth and stunted root growth. Radishes are placed after tomato, pepper, eggplant, cucumber, beets or carrots. Spring crops are carried out as early as possible. The soil has been prepared since autumn. To prolong the period of radish consumption, sow it in two or three doses every 10-15 days. Summer crops are watered as often as possible, every three to five days. After the emergence of seedlings, the plants are thinned out, leaving them at a distance of 3-4 cm from each other. The soil is loosened, weeds are removed, and pests are controlled. Radishes are harvested selectively as roots form. Radish is a source of vitamins C, B1, B2, PP. It contains carbohydrates, proteins, organic acids, essential oil, minerals (potassium, calcium, iron, magnesium), fiber. Radish is useful for beriberi, intestinal lethargy. Radish essential oil stimulates the secretion of gastric juice, improves digestion. Radishes have won a firm place on our table in early spring, when there are still few vitamin greens. Its calorie content is low, but the pleasant delicate taste of the pulp gives reason to consider radish one of the best vegetable snacks. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Radish, Raphanus sativus L. subsp. hybernus Alef. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
One- and two-year-old plant, up to 45 cm high, with a thickened spindle-shaped or round root crop. The leaves are long, large, hard-fibred. The flowers are large, pink or purple, collected in an inflorescence - a brush. The fruit is a multi-seeded pod with a spout. Seeds are large, light brown. Blooms in May-June. The homeland of the radish is Central Asia, where it was introduced into culture about 5000 years ago. Some large root forms came to us from East Asia (China, Japan). Radish is a cold-resistant crop. Seedlings easily tolerate frosts down to minus 3-4 °C. Pre-sowing treatment of seeds is of great importance: they are kept for 20 minutes in warm water or in a solution of microelements. Fertilizers are applied to the soil from autumn under the predecessors (any vegetables, except for cabbage and radish itself). In the spring, the soil is loosened and leveled. Seeds are sown in March at a distance of 20-25 cm; the depth of embedding into the soil is 2-4 cm. When two or three leaves appear, the plants are thinned, leaving them at a distance of 6-8 cm from each other. Radish is moisture-loving, so it needs to be watered regularly. For winter storage, radish is sown in summer, in June-July. Summer varieties are harvested selectively, as root crops with a diameter of 3-5 cm appear, and winter varieties - before the onset of frost. Use all winter. Radish roots contain glycosides, vitamins C, B, PP, sulfurous essential oil, which gives them aroma and bitterness, proteins and sugars, the antimicrobial substance lysozyme, a lot of potassium, calcium, magnesium, etc. In winter and early spring, when there is a particularly lack of vitamins , the value of radish increases significantly. Since ancient times, black radish has been used in many countries for medicinal purposes. In folk medicine, rare juice is known as an expectorant for bronchitis, whooping cough and as a choleretic agent. Outwardly, for rubbing, juice was used for rheumatism, myositis, and neuralgia. Nowadays, rare juice is used in clinics to treat diseases of the liver and gallbladder. Radish is one of the very strong phytoncidal agents. The volatile substances contained in it kill pathogenic microbes in a matter of seconds. Radish stimulates appetite, enhances the secretion of gastric juice. It is recommended to use it for food in violation of the heart rhythm and cardioneurosis due to the high content of potassium, calcium and magnesium. The presence of sulphurous essential oil and fiber causes a therapeutic effect in case of lethargy of the intestines and hypacid gastritis. Rare juice enhances the formation of bile and promotes its excretion from the body, so it is recommended for cholecystitis and for the prevention of gallstone disease. In addition, the juice is successfully used to treat purulent wounds, ulcers, and in inflammatory processes of the nasopharynx and eyes. Root vegetables are eaten raw. Salads with vegetable oil, sour cream, and mayonnaise are prepared from them. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Radish, Radish, Daikon, Raphanus. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Radish, Radish, Daikon, Raphanus. Tips for growing, harvesting and storing
Radishes, radishes and daikon are three different vegetables in the Raphanus genus that differ in the size, shape and color of the roots. Tips for growing, harvesting and storing: Cultivation:
Workpiece:
Storage:
▪ Zamaniha high (Echinopanax high) ▪ Play the game "Guess the plant from the picture"
Energy from space for Starship
08.05.2024 New method for creating powerful batteries
08.05.2024 Alcohol content of warm beer
07.05.2024
▪ Headphones will match the music to your mood ▪ Long-lasting battery with liquid electrodes ▪ Standardized HDMI Alternate Mode for USB-C connection ▪ Each processor core will receive a router
▪ section of the website job descriptions. Article selection ▪ article A lonely sail turns white. Popular expression ▪ article Which food product is real tree bark? Detailed answer ▪ article Pharmacy saliva. Legends, cultivation, methods of application ▪ article Acoustic system Verna 150-03. Encyclopedia of radio electronics and electrical engineering
Home page | Library | Articles | Website map | Site Reviews
www.diagram.com.ua |
We recommend interesting articles Section 
See other articles Section 
Latest news of science and technology, new electronics:
All languages of this page