A storehouse of nutrients, the taproot of the radish plant is consumed all over the world for its health merits and unique taste. Closely related to cabbage, cauliflower, kale, and turnip, it is crunchy and juicy, and usually eaten raw, as a salad, as well as cooked to prepare a variety of recipes. Even its juice is consumed by some middle eastern and Asian populations whom the vegetable is native to. From the cool regions of Asia, radish disseminated to various ancient civilizations. Historical records hold evidence of radish consumption by the Egyptians, Romans, and Greeks, who served radish with vinegar and honey, In India, radish has been in use for a variety of medical and culinary purposes. The healing properties of radish are well summarised in a Chinese proverb that says, “Eating pungent radish and drinking hot tea, let the starved doctors beg on their knees.”

Some basic facts about radish:

• Scientific name: Raphanus raphanistrum subsp. sativus
• Family:  Brassicaceae
• Common name: Radish, Mooli or Mula
• Sanskrit name: Neelvarn
• Parts used: Root, seeds, and leaves
• Native and geographical distribution: Growth of different types of radish is broadly seen all over the world today. Its growth is distributed in North America, tropical Asia, and coastal regions of the Mediterranean. West Bengal, Bihar, Uttar Pradesh, Karnataka, Punjab, and Assam are major radish growing states in India.
• Interesting facts: During the construction of the Pyramids in Egypt, the workers were given radishes as ration.  
  A city called Oaxaca in Mexico celebrates an annual Night of Radishes, every 23rd of December, dedicated to the carving of huge radishes.  
  It was one of the first European crops introduced to the Americans.
   

 

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