[1][2] Radish (scientific name: Raphanus sativus). Also known as radish and cabbage, it is a cruciferous herbaceous plant. The root of a radish is one of the most common vegetables, but the entire plant is actually edible. The seeds are called radish seeds and are commonly used in traditional Chinese medicine. There are three types of radish: white radish, green radish and cherry radish. Carrots are not a type of radish because they belong to the family Apiaceae.

Radish: (luóbo) (Raphanus sativus L.), also known as radish, belongs to the plant kingdom, Brassicaceae, and Radish. One or two-year-old herbs. The root is fleshy, oblong, spherical or conical, and the root bark is red, green, white, pink or purple. The stem is erect, strong, cylindrical, hollow, branched from the base. Usually the large head is pinnately split, covered with coarse hairs, with 1 to 3 pairs of side lobes, and the edges are serrated or notched; the stem gradually becomes smaller upwards, not split or slightly split, and does not hold the stem. Racemes, terminal and axillary. Flowers pale pink or white. Siliques, indehiscent, nearly conical, straight or slightly curved, with seeds constricted into a bead shape, with a long beak at the apex, the beak is 2.5 to 5 cm long, and the fruit wall is spongy. There are 1 to 6 seeds, reddish brown, round, with fine mesh patterns. It originates from my country and is cultivated in various places. There are many varieties. Common ones include carrots, green radish, white radish, water radish and Xinxinmei. The seeds, fresh roots, and leaves can all be used as medicine, and their functions are to eliminate accumulated qi. Raw radish contains amylase, which can aid digestion. The part we eat is the root.

One or two-year-old herbs. The root is fleshy, oblong, spherical or conical, and the root bark is red, green, white, pink or purple. The stem is erect, strong, cylindrical, hollow, branched from the base. Usually the large head is pinnately split, covered with coarse hairs, with 1 to 3 pairs of side lobes, and the edges are serrated or notched; the stem gradually becomes smaller upwards, not split or slightly split, and does not hold the stem. Racemes, terminal and axillary. Flowers pale pink or white. Siliques, indehiscent, nearly conical, straight or slightly curved, with seeds constricted into beads, with a long beak at the apex, 2.5 to 5 cm long, and the fruit wall is spongy. There are 1 to 6 seeds, reddish brown, round, with fine mesh patterns. Carrots generally reproduce sexually; as for asexual reproduction, it is theoretically possible.

Radish has a tap root system, with a main root depth of 60 cm - 180 cm, and the main root mass is distributed in a soil layer of 20 cm - 45 cm. The fleshy root of the radish is a storage organ for assimilation products. The skin colors are white, pink, purple, green and other colors; there are also black-skinned radishes in the former Soviet Union and France. Flesh colors include white, green, purple and red. During the vegetative growth stage of radish, leaves are clustered on shortened stems. The leaf shape can be divided into upper plate leaves (loquat leaves) and mosaic leaves (large category of pinnate fully-lobed leaves). Leaf colors include light green, dark green, bright green, and dark green. The leaves can be upright, semi-upright or spread out. After the radish plant develops through stages, the flower stems sprouted from the terminal buds are the main stems. The flowers of white radish are mostly white or lavender, the flowers of green radish are mostly purple, and the flowers of red radish are mostly white. The radish fruit is a silique, which does not crack when mature. Each fruit has 3-10 seeds, and threshing is more labor-intensive. Generally, there are two types of seed coats: reddish-brown and yellow-brown. The depth varies depending on the variety. In many places, there are red-seeded white radish and yellow-seeded carrot. The weight of one thousand seeds is 7.0g-13.8g.

The radish cultivated in my country is botanically known as Chinese radish. It has been popular since ancient times and was spread throughout the country in the Ming Dynasty. Many excellent varieties have been formed over the years, among which Northeast Green Star Red Radish and Tianjin Green Radish are among the excellent local varieties.

Species classification

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Funan Tianji radish:

Tianji radish is produced in Changshou Village, Tianji Town, next to 72 ancient wells Irrigated by high-quality groundwater, its products are characterized by thin skin, juiciness, tender meat, crispness, and sweetness. It is better than fruit when eaten raw. It is a typical local specialty and has registered the "Jiantian" brand trademark with the industrial and commercial department. On April 16, 2002, at the recommendation of the Secretariat of the Coastal and Central and Western Specialty Sources Cooperation Development Association, expert leaders from nine units including the Ministry of Science and Technology and the Ministry of Agriculture fully affirmed the quality of Tianji radish after tasting it.

"Jiantian" brand fruit radish was listed as a "key joint development" product of the "Coastal and Central and Western Region" distribution and marketing joint system by the Expert Committee of the Joint Meeting of Directors of Economic and Trade Committees of Counties, Municipalities and Districts in the Coastal and Central and Western Regions. Tianji Town was awarded the honorary title of “Characteristic Resource Township” by the Expert Committee of the State Economic and Trade Commission.

Radish

Northeast carrot:

Northeast carrot is a kind of radish; it is a specialty of Northeast my country. It is a "cruciferous radish", a one or two-year-old herb with fleshy roots, spherical shape, red root bark, and white or light pink root flesh. Northeastern carrot is slightly warm in nature and enters the lung and stomach meridians. It has the functions of clearing away heat, detoxifying, diuresis, dissipating blood stasis, strengthening the stomach and digestion, resolving phlegm and relieving cough, smoothing the qi, facilitating defecation, producing body fluids and quenching thirst, tonic, and calming the five internal organs. Due to factors such as climate and variety, Northeastern carrots have extremely high nutritional value and medicinal value.

Maidi Bay is a natural village bay in the low mountainous area in the central part of Huangpi District, Wuhan City. It is adjacent to Mulan Yunwu Mountain on the left, Yuanjisi Reservoir on the right, and close to Mulan Bajing and Jinli Valley. bay. The hills are surrounded from front to back, like a small basin that has been squeezed flat. A small stream originates from the south side of the mine, the main peak of Yunwu Mountain, and winds across the village. The local ancestors used stones to build small fields on both sides of the creek.

In the mid-Yuan Dynasty, radish cultivation began in the local area. The unique small mountain environment, special soil, clear mountain spring water, no industrial pollution, and the application of farmyard manure. This organic planting method makes the radish here have better water and sugar content than ordinary radish, and is regarded as A noble vegetable, it was sent to the royal family as a tribute in the Ming Dynasty. A comparative measurement of the nutritional content of the "Fan Zi Bai" in Maidiwan radish and two varieties of Korean radish, Han Baiyu and Texin Baiyuchun, was conducted. The results show that "Fan Zibai" is obviously superior in terms of soluble sugar, vitamin C, crude protein, etc. This shows that Maidiwan radish is more nutritious.

Weixian radish

The traditional name of Weifang radish is "Weixian radish" because it originates from the fact that Weixian County is part of Weicheng District and Kuiwen District of Weifang City. It is said that the radish seeds in Weixian County were planted in other places, but the results were not good. The reason is that water and soil are different. There are even rumors that Weifang radish only has a small piece of land.

However, according to research by relevant people, Weixian radish has high-quality products. Its place of origin is: "Beigong back, Beigong front, Guojiazhuangzi, Liujiayuan." The so-called Beigong back and front refer to the north and south directions of Beigong; Guojiazhuang is to the east of Beigong, and Liujiazhuang is to the west of Beigong. In other words, the radishes produced in the land surrounding Beigong are of the highest quality. The original site of Beigong is in the area of ??today's No. 1 Vocational Technical School in Weifang. Weifang radish cultivation has a history of more than 300 years, and there are three varieties: Daying, Xiaoying and Erying. The characteristics of the three strains are basically similar. The leaves are all mosaic type, each leaf has 8-10 pairs of split leaves, and the leaves are dark green.

The fleshy roots are all cylindrical. The above-ground part accounts for three-quarters of the total length and is green, while the underground part accounts for one-quarter and is white. This is the difference between Weixian radish and other varieties. .

High-quality Weixian radish, six inches tall and half an inch in diameter, with cherry-green leaves, black-green outer skin, white tail, green inner flesh, no white chaff flowers, fragrant, juicy and sweet, The skin is slightly pungent and very delicious. Weixian radish can be used as a vegetable or eaten raw. It can be stir-fried, mixed, stewed or pickled. It is one of the main local vegetables in autumn, winter and spring. Local people like to eat it raw, and visitors at home often serve it with cigarettes, tea, and radishes. Regular consumption has the functions of removing phlegm, clearing away heat and detoxifying, strengthening the spleen and regulating qi, and aiding digestion. There is a local saying that "if you eat radish and drink tea, you don't need to go to the doctor to get medicine." Weixian radish contains a lot of vitamins and does have health care effects.

Tianjin green radish

Tianjin green radish, also known as Weiqing radish, is the collective name for Shawo radish, Gegu radish and Huidui radish. It is a green variety that can be eaten raw. It is slender and cylindrical, with emerald green skin and jade-white tail. The upper part of the whole radish is sweet and less spicy, and the spiciness gradually increases towards the end. It is an excellent local variety and is extremely resistant to storage.

Rugao radish

Thousands of years ago, Rugao people began to grow radish. It is said that during the Taihe period of the Tang Dynasty (827-836 AD), the monks of Dinghui Temple in Rugao used the white radish they planted as tribute, but the white radish was called radish.

Later, as time went by, radish cultivation was also promoted in Rugao. "Rugao County Chronicle" (compiled in the Gengwu Year of Emperor Qianlong of the Qing Dynasty and 1750 AD) records: "Radish, also known as radish, has two kinds, red and white. It can be planted at any time. It is good to plant it at the end of the year and at the beginning of the year. It can be broken. For food, those growing on sandy soil are sweet and crisp, while those growing on barren soil are hard and spicy." Among the radishes people grow, white radish is the main type, and red radish is rarely grown.

Rugao is located in the Shanghai metropolitan area of ??the Yangtze River Delta, bordering the Yellow Sea to the east and the Yangtze River to the south. It has superior climatic conditions and sandy soil, suitable for growing radish. Today, "Rugao radish" has become famous at home and abroad for its thin skin, tender meat, juicy, sweet but not spicy taste, low lignin, and no residue when chewed. "The radish is noisy and crunchy. If you eat it, you can live for more than a hundred years." "The apples from Yantai and the pears from Laiyang are not as good as the radish skin from Rugao." "Eating radish and drinking tea will make the doctor crawl all over the street." "And other proverbs have long been spread with Rugao radish.