Rettich

Rettich, or radish, is a root vegetable of the species Raphanus sativus in the Brassicaceae family. In German usage, Rettich generally refers to the larger, pale-fleshed roots, while smaller, peppery roots are often called Radieschen. The term covers several cultivars, including the red-skinned or white-fleshed winter radish, the black radish with dark skin, and the long white daikon-type radish.

Rettich is a cool-season crop. It is typically sown in early spring or late summer for fall harvest. It prefers loose, well-drained soil and regular thinning to avoid misshapen roots. Most varieties mature within four to six weeks for small young roots, or longer for larger roots. The crop is known for rapid growth and can be prone to bolting in warm weather. Pests such as flea beetles and root maggot can affect young plants.

Nutritionally, Rettich is low in calories and high in water. It provides vitamin C, potassium, folate, and dietary fiber. Some varieties also contain glucosinolates, which contribute to flavor and potential health effects. Leaves, if harvested, are edible and can be cooked or eaten raw.

Culinary uses vary by type. Raw roots are common in salads and garnishes, grated or thinly sliced. They may also be pickled, baked, boiled, or stir-fried. Storage is best in a cool, humid place or refrigerator, with greens removed to extend shelf life.

Historically, radishes have been cultivated in Europe and Asia for centuries and are now grown worldwide in diverse climates and cuisines.