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Characteristics of radish
Vegetable plant, the radish (radish raphanus sativus) has an edible root which is distinguished by its red or pink color and by its round, plump or long shape. This vegetable is available in several varieties. Each has a different harvest period.
This plant is reputed to be easy to grow and to quickly reach maturity. In summer, white flowers with four petals appear. They turn into pods, pods containing seeds that are also edible.
We can sow radish from February, or wait until May. In the first case, these are early radishes that must be protected from frosts. It is generally necessary to cover the seedling with potting soil and press down gently. The emergence is done after about a week. It is then necessary to clarify by keeping only the most vigorous plants, by spacing them about 5 centimeters.
Before any radish cultivation, you should know that the latter particularly like humus soils, fresh, light and preferably without stones.
Caring for radishes
For theradish crop, a beginner gardener can get excellent radishes because they are so easy to care for.
However, radishes - like other plants of the same family (cabbage, turnip, arugula ...) - are frequently victims of a formidable pest which is none other thanflea beetle. This little black garden flea pricks the leaves and screens them with tiny holes.
Stressed by these attacks, the radishes then stop growing, become prickly or fibrous. They can, in certain cases, be entirely devoured upon emergence. This is why it is preferable, even if it is binding, to mechanically protect the cultures. The ideal is to cover the seedling a fairly expensive insect repellent veil. A forcing veil may be enough at the start or end of the season, but it will overheat the rest of the time.
In all cases, the radishes sprinkle regularly, especially in summer.
The spring radish collect 3 or 4 weeks after sowing, as needed. Do not wait until they are too big and hollow.
The summer radish harvest between 4 and 5 weeks after sowing. If they are too spicy, it is necessary to cook them: they are delicious braised, like new turnips, just coated with honey at the end of cooking…
The virtues of radishes
The radish is known for its richness in vitamins B and C and in fiber. It also contains folic acids recommended during pregnancy and has anti-inflammatory and antioxidant properties. Consumed raw, this root is particularly effective for stimulating intestinal transit thanks to its richness in cellulose. It also has diuretic properties and is excellent for draining the liver and gallbladder. The red radish is finally recognized in the fight against cancer.
The uses of radish
Although it is perfectly raw, the radish is just as good cooked. It sauté in a little butter or olive oil in a pan with parsley and serve as a garnish for a dish of meat or fish. It also goes very well with a pan of crunchy vegetables. You can also prepare the black radish in a parsley sauce flan or even a soufflé to surprise your guests.