History
The radish (Raphanus sativus) is a biannual vegetable plant of the Brassicaceae family. It is cultivated for its fleshy hypocotyl (part located from the bottom of the stems to the first leaves) often eaten raw such as a vegetable. The name "radish" designates both the plant and the vegetable.
The word radish comes from the Latin radix which means root.
The origins of the radish go back to prehistoric times. Radish was already on the menu of the Babylonians and Egyptians over 4,000 years ago.
Among the Greeks, the radish was dedicated to Apollo. The two sometimes received gold radishes as offerings.
In his capitularies, Charlemagne recommended to his subjects the cultivation of the excellent root.
Already eaten as "salt crunch", the radish of the Middle Ages had little to do with the varieties we eat today.
The black radish arrived in France at the beginning of the 16th century but it was not until the 18th century that it was finally consumed.
The small, round red radish did not appear until the 18th century.
Radish certainly arrived in Martinique during colonization. It would be the French who had already consumed it for several centuries who introduced it to the island. It then adapted very well to our tropical climate.
Varieties
More than 370 varieties of radish exist in Europe alone and there are more than 50 in France. In Martinique, only three varieties are cultivated. These are the varieties Cherry Belle (red and round), National (red and white in a round shape) and Half long (red and white in an elongated cylindrical shape).
The edible part is a white-fleshed taproot. It is swollen, underground, from the stem above the root. The skin of the radish can be of different colors, the most common of which is red. Some varieties have pink, white or even black skin.
The leaves of the radish are also edible.
The radish flowers have four petals, the typical shape of Brassicaceae, plants of the mustard family. The seeds are edible and are sometimes used as a crunchy condiment for spicy salads.
Health benefits
Several scientific studies have shown that the regular consumption of vegetables from the cruciferous family (radish, turnip, kohlrabi, cabbage, cauliflower, broccoli) would prevent certain cancers such as those of the lungs, ovaries and kidneys for women.
The antioxidants contained in radishes, in particular anthocyanins and kaempferol, would protect against cancer by reducing the formation of tumors in animals and the growth of cancer cells in vitro.
Consuming cruciferous vegetables reduces the risk of cardiovascular disease and other diseases associated with aging.
The roots and leaves of radish would be effective for better digestion.
Be careful, however, if you suffer from irritable bowel syndrome, the radish causes a certain intolerance and in this case, it is advisable to avoid it or limit it in the diet.
Uses
Radishes are mainly eaten raw. It goes into the composition of various salads. You can also steam it.
