Radish: useful properties of radish and the harm of radish

Thanks to its unique savory taste, radish has long won the hearts of not only vegetarians, but also meat eaters around the world. This root vegetable from the cruciferous family comes in different sizes, shapes, and colors. However, most often we come across a red spherical radish, the diameter of which does not exceed 4 cm.

Radish: useful properties of radish and the harm of radish

Initially, the radish-a direct "relative" and "ancestor" of the modern radish was black, and only later did its varieties of pink, dark gray, purple, white and yellow colors appear. The first mention of radish is found in ancient Chinese lists dating back to about 2700 BC. There it is said that the Egyptians cultivated radish even before the construction of the pyramids. The Greeks and Romans, on the contrary, did not try to cultivate radish, but, content with its natural size, served it to the table with honey and vinegar.

Colonists brought radish seeds to the New World, and thus, beginning in the 15th century, radish began to be cultivated in Europe, Mexico, and Puerto Rico.

In England, radish was used as a medicinal product, in addition, it, of course, found application in the culinary business. As a rule, doctors prescribed it for kidney stones, intestinal parasites and problematic skin.

Today, radishes and radishes are often grown in garden plots. This is very convenient, because the crop of root crops can be harvested until the first frost. At the same time, you should not grow radishes and radishes for so long until they acquire the maximum size, because this will make their flesh hard and form cavities. Fresh, high-quality root vegetables are always strong, crisp and juicy. Then they are perfect for making salads and cold snacks.