rädisa

Rädisa, in Swedish, is the root vegetable known in English as the radish. It belongs to the Brassicaceae family and the species Raphanus sativus. Rädisa is grown for its crisp, peppery roots, and, in many varieties, for its flavorful greens.

Most table radishes are small, globe-shaped roots, 2–5 cm in diameter, with red skins and white interiors; there are also elongated white or purple-skinned varieties, and the milder, larger daikon-type radishes.

Growing conditions: radishes are a cool-season crop; sow early spring or late summer for fall harvest. They prefer loose, well-drained soil and even moisture. Harvest when the roots are well-formed and before they become woody.

Culinary uses: radishes are commonly eaten raw in salads, sliced with salt or butter, or as a crunchy garnish. They can be pickled or cooked in soups and sautés. The greens are edible and can be used in salads or cooked as leafy vegetables.

Nutrition and storage: radishes are low in calories and provide vitamin C, fiber, and potassium. The greens are nutritious as well. Store radishes in the refrigerator, ideally with tops removed to extend shelf life.

History: radishes originated in East Asia and the Mediterranean and were domesticated long before modern culinary traditions. They spread throughout Europe and other regions by the Middle Ages, resulting in a wide range of varieties adapted to different climates.