Source  : Health Canada. Canadian Nutrient File, 2010.

The benefits of radish

Several epidemiological studies have shown that a high consumption of vegetables and fruits decreases the risk of cardiovascular disease ²⁹ , certain cancers ³⁰ and other chronic diseases ^{1 , 2,31} . The presence of antioxidants in vegetables and fruits may play a role in this protection.

• Cancer . Several studies have shown that regular consumption of vegetables from the cruciferous family (e.g. radish , turnip, kohlrabi, cabbage, cauliflower, broccoli) could prevent certain cancers , such as those of the lung. , ovaries and kidneys (for women) ^3-5 .
• Active compounds in white radish (isothiocyanates) demonstrated in vitro properties antimutagenic , which would have a role in cancer prevention ²² . Several antioxidants contained in radish, including anthocyanins and kaempferol, would provide protection against cancer by reducing the formation of tumors in animals and the growth of cancer cells in vitro ^{13 , 15} . Researchers have also shown that the antioxidants in black radish have an effect on the lipids of intestinal cells and may help prevent colon cancer.¹¹ .
• Cardiovascular health . A daily consumption of cruciferous vegetables would be associated with a lower blood level of homocysteine ⁶ , which would decrease the risk of cardiovascular disease ⁷ . An animal study has shown that compounds from white radish (isothiocyanates) decrease the growth of vascular cells , the overdevelopment of which is associated with certain cardiovascular diseases ²³ . Certain antioxidants in radish could lower cholesterol , triglycerides and blood glucose and also protect against oxidationblood lipids in animals ^{10 , 16} .
• Digestive system . Several animal studies have shown that radish root and leaves contain substances that can enhance intestinal motility _24-27 .
• Memory . A study in elderly women concluded that consumption of cruciferous slow cognitive decline ⁸ .

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Preparation

Usually, the skin of the small red radish or Spanish radish is kept, but the daikon and Chinese radishes are peeled.

So that the radishes are very crunchy, soak them in a bath of ice water for an hour. Or, cut them into thin slices or sticks and immerse them in water: they will curl or curl, which will look great on a plate.

In Japan, daikon is usually cooked in water that has been used to rinse rice or, again, with rice bran, which helps preserve its color and soften its flavor.

Raw radish

• Little red radish is eaten raw in a croque-au-sel or in a salad, for example with avocado, tuna, tomatoes, sweet corn and a homemade mayonnaise. To vary, add lemon zest to the mayonnaise and garnish with chopped mint leaves.
• Top a hamburger or smoked meat sandwich with grated radish.
• Grate radishes or cut them into thin slices and mix with unsalted butter. Spread slices of bread with this preparation.
• Hard-boil eggs. Cut them in half, remove the yolk and mix it with grated radishes and cream cheese. Stuff the egg whites with this preparation. Serve over lettuce.
• Daikon and carrot salad. Grate the two root vegetables and mix them in a bowl. Add minced mint leaves, lemon zest and dry roasted black sesame seeds in a pan. Season with a few drops of rice vinegar. Or, mix the two root vegetables with thin slices of shiitake and dried apricots and green bean chunks. Drizzle with a sauce made with tofu, tahini, rice vinegar and soy sauce.
• In Japan, daikon is often served as a condiment with sushi, sashimi, and other dishes. Grate finely and squeeze in a cloth to remove excess water. Put it in cups partially filled with fish sauce or soy sauce with chopped scallion and grated ginger.

Cooked radish

• Steam small whole red radishes for about fifteen minutes, then glaze them by passing them for a few minutes in a sauce composed of butter and orange juice. Garnish with orange zest and serve.
• Very young radishes can be cooked with their tops. Serve them with a yogurt sauce.
• Cut a black radish into slices and brown for ten minutes in the butter. Sprinkle with cumin or another spice and serve as an accompaniment to meat or poultry.
• Mix butter and honey in equal parts, put in a pan and in this preparation confine very thin slices of black radish. Add lemon juice and serve.
• Chinese radishes are usually eaten cooked. Grill, sauté, roast, boil or steam them. For example, sauté them in sesame oil with sliced ​​cucumber and spring onion; add broth and cook for four or five minutes.
• Sweet and sour soup. Heat up dashi or chicken broth, add rice vinegar, honey, chili, grated ginger and shrimp. When these are done, add slices of radish, chopped spinach and a few chopped spring onions. Turn off the heat, cover and let stand a few minutes before serving.
• Pasta with radishes. Chop the radish tops and cut the roots into slices. Sauté the sliced ​​onion in olive oil, add the tops and radish rings, cook for a few minutes, then add to the preparation of the short pasta cooked in water. Sprinkle with grated Parmesan, salt and pepper, stir and serve.

Tops

• Chop the young leaves and add them to soups and omelets or cook them like spinach.
• In Japan, daikon leaves are finely chopped and marinated for an hour in salt, then pressed to remove water. They are then added to rice or to stir-fry dishes.
• Snake radish pods. The small ones are eaten raw, the larger ones are generally sautéed oriental style with snow peas, spring onions, shiitake mushrooms, water chestnuts, etc.

Radish seeds to sprout

• Soak them 8 to 14 hours and let them sprout. Eat the young shoots after a day or allow them to form for a few days. Add them sparingly (they are quite hot) in salads or sandwiches.

To choose

Choose roots that are firm, smooth and of a beautiful, shiny color. The tops must be very green. To avoid unpleasant surprises, press the flesh with your thumb; if it does give in to pressure, the radish is probably hollow and fibrous.

Red and black radishes are easily found in the store. Other types, including snake radish, are rarer: check out Asian grocery stores, which additionally offer radishes marinated in salt or miso.

To preserve

Fridge. Four to seven days in a plastic bag or container filled with cold water. Keep the tops separately in the refrigerator, if you wish to consume them; the radish will keep even longer. Asian radishes and black radishes can be stored for a few weeks or even months in a perforated plastic bag.

The little story of radish

The term “radish” first appeared in the language in the 16th century. It comes from the Latin radix, which means “root”.

Although its origin remains somewhat obscure, the radish is believed to originate from the Near East or Southwest Asia. It would have been domesticated there thousands of years before spreading to the rest of Asia and Europe. It was already known in Egypt before the construction of the pyramids, that is to say more than 5,000 years ago. However, it is possible that it has been cultivated primarily for its seeds, which produce a quality edible oil. The Greeks and Romans appreciated it and cultivated several varieties of it. In the Middle Ages and the Renaissance, it was the most common root vegetable in northern Europe and England, especially since it was credited with many medicinal properties. However, it was not until the 18th century that the small round red radish that we know today appears.

Radish was introduced to America in the early years of colonization and has never lost its popularity since. However, we consume much less than our ancestors and the choice of varieties is relatively limited today. In fact, in the 19th century, in the vegetable gardens of Canada and the United States, black radish, daikon and various types of Chinese radish were cultivated. A variety known as “Madras radish” or “snake radish” was also grown, which has the particularity of quickly going to seeds and forming edible pods. We also produced a yellow-fleshed radish, which we can no longer find today, as well as a very large fodder radish that we fed to cattle.

In contrast, radish has never ceased to play an important role in the diets of the Japanese, Chinese and Koreans. They dress it in all kinds of ways, including marinating it in salt or miso, which allows it to last longer. In Japan, it alone accounts for nearly a third of all vegetable production.

In China, some varieties of radish are also grown for their seeds, from which the oil is extracted, while in the Middle East, others are grown exclusively for their tops, which are prepared like spinach.

By sowing various varieties of radish, you can consume them for a good part of the year. Very early in spring, we sow the small round red radishes, then a little later, the more elongated “French” radishes, which are more resistant to heat. In July and August, long-life varieties are sown: black, daikon, Chinese red or green.

To reduce the risk of disease, practice a four-year rotation (cabbages and turnips are from the same family and should therefore be considered in the rotation).

The soil should drain well, be loosely loosened, especially for elongated radishes, and have been enriched with manure or compost the previous fall.

pH: 6.5 to 7. It is important that the pH is high enough, especially if cabbage hernia is present in the vegetable garden.

Thin out so that the distance between the plants is 2.5 cm to 12 cm or 15 cm, depending on the variety.

Proper irrigation of spring radishes is essential to promote rapid growth and delay bolting. In addition, radishes that grow too slowly are often hollow and excessively pungent.

If frost threatens, cover the plants with an agrotextile. This type of canvas will also protect them against the larva of the turnip fly, which tunnel into the root and make it unfit for consumption.

Spring radishes should preferably be harvested when they are small, otherwise the plant may go to seed and develop woody, hollow roots. On the other hand, winter radishes remain tender even when they are very large; they can therefore stay in the ground much longer. They will only be harvested when they are stored in the cellar or in the refrigerator.

A study published in 2002 by researchers at Ohio University found that the genetic traits of cultivated radish varieties can be passed on to wild varieties and persist for at least six generations, if not longer. Thus, varieties of radish genetically modified to be resistant to diseases, insects or herbicides could transmit their characteristics to varieties of wild radish. This would entail a very real risk of making them practically indestructible weeds, meaning that neither insects, nor diseases, nor herbicides can overcome them.

Wild radish is one of the hundred plants considered to be the most damaging on the planet. In areas where wild radish is already a problem for crops, this resistance could lead to considerable losses. One of the authors of the study therefore warns biotechnology companies against the temptation to develop genetically modified varieties of radish that would have these characteristics.