The radishes were probably known in our region, from the Neolithic period. They are believed to originate from the Far East: we find a trace in Chinese writing dates back to the eleventh century BC. The radishes were probably known in our region, from the Neolithic period. They are believed to originate from the Far East: we find a trace in Chinese writing dates back to the eleventh century BCE (the text gives the recipe of raw carp sliced, macerated with radish, ginger and herbs … ).
The ancient Egyptians were also fans of radish. If we are to believe Herodotus, the pyramid builders feasted onions, leeks and radishes. The Greeks, who were offering vegetables to their gods, they had radishes … gold, silver accompanied by turnips and beets cast lead: a way to make plants imperishable! The radish was specially dedicated to Apollo, and we already knew at least three different varieties.

It is in the roots of radish found the sévenol and vitamin C. Been radish red, pink, white or black that are consumed raw input. In medicine we are interested in radish juice that helps fight against intestinal disorders. Against cough, you will reduce the radish juice with honey and sugar to prepare an expectorant syrup. Everyone has already eaten the radishes, but did you know he was considered a medicinal plant?

Broccoli cousin, who would have thought? radish is a slightly spicy vegetable that belongs to the cruciferous family, like arugula and broccoli. we usually consumes the root, but the leaves are also tasty. by Age, it was the root vegetable most common in northern Europe and England, where he was also appreciated for its medicinal value. but then the radishes were black or white, rather large and elongated. it was not until the eighteenth century that we came to cultivate the small round red radishes.

The radish was introduced in America in the early days of the colony and he was immediately became very popular. still, there are red radish in most gardens.

Great fans in Asia. long, radish plays an important role in the diet of Japanese, Chinese and Korean. they prepare all sorts of ways and do as marinating, which allows to extend the shelf. in Japan, radish alone accounts for nearly one third of all vegetable production.