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Raphanus raphanistrum subsp. sativus L. The radish ( Raphanus sativus ) is a flowering plant in the mustard family, Brassicaceae . Its large taproot is commonly used as a root vegetable , although the entire plant is edible and its leaves are sometimes used as a leaf vegetable .
Raphanus raphanistrum subsp. sativus (L.) Domin [8] [16] The scientific name Raphanus derives from the Ancient Greek name for a radish, ραφανίς (raphanis). [ 17 ] It has several common names including jointed charlock, [ 5 ] jointed radish, jointed wild radish, white charlock, [ 18 ] and wild radish.
Black radish likely originated from Raphanus maritimus while spring radish varieties originated from Raphanus landra. [3] Cultivation can be traced back to Ancient Egypt, where illustrations in tombs show extensive use of a long variety of radish. [4] The region of today's Syria is likely the geographical origin of black radish. [3]
Raphanus (Latin for "radish" [3]) is a genus within the flowering plant family Brassicaceae. Carl Linnaeus described three species within the genus: the cultivated radish ( Raphanus sativus ), the wild radish or jointed charlock ( Raphanus raphanistrum ), and the rat-tail radish ( Raphanus caudatus ).
Varieties of Raphanus raphanistrum subsp. sativus from the Seikei Zusetsu agricultural-encyclopedia. Several nonwhite varieties occur. The Cantonese lobak, lo pak, etc., sometimes refer to the usual Chinese form but is also applied to a form of daikon with a light green coloration of the top area of the root around the leaves.
The radish is sometimes considered to form a species complex with the wild radish, and instead given the trinomial name Raphanus raphanistrum subsp. sativus. Radishes are often used raw as a crunchy salad vegetable with a pungent, slightly spicy flavor, varying in intensity depending on its growing environment.
Raphanus raphanistrum subsp. sativus; S. Raphanus sativus This page was last edited on 18 February 2020, at 03:35 (UTC). Text is available under the Creative ...
Cultivation of radishes in Korea started in the Three Kingdoms era, and the crop was considered one of the most important in the Goryeo era. [3] In 2015, radish is the most widely cultivated crop in South Korea, with a cultivation area of 70,000 hectares (170,000 acres) and an annual yield of 4.5 million tons. [4]