Radish (Raphanuspsativus), also known as radish, is an annual or biennial herb in Cruciferae. Radish is nutritious and can be eaten raw, fried, pickled and dried. Because radish contains amylase, eating it raw can help digestion, because radish contains mustard oil, which is spicy and spicy. Roots and seeds contain radish seed essence, which has bactericidal effect. Radish has expectorant, antidiarrheal and diuretic effects. Seeds contain 39%-50% fat.
Characteristics: Radish root system, taproot depth of 60 cm- 180 cm, taproot group distributed in 20 cm-45 cm soil layer. The fleshy root of radish is the storage organ of assimilation products, and the skin color is white, pink, purple, turquoise and so on. The former Soviet Union and France also have black radish. The color of pulp is white, turquoise, purple and so on. During the vegetative growth period, the leaves of radish cluster on the shortened stems. Leaf-shaped upper leaves (loquat leaves) and mosaic (large pinnately divided leaves). Leaf color can be divided into light green, thick green, bright green and dark green. Leaf blade erect, semi-erect, spreading. After the radish plant develops, the flower stems from the terminal buds are the main stems, the flowers of white radish are mostly white or purple, the flowers of green radish are mostly purple, and the flowers of carrot are mostly white. Radish fruit is pod, and it does not crack when it matures. Each fruit has 3- 10 seeds, so threshing is labor-intensive. There are generally two kinds of seed coat: reddish brown and yellowish brown, and the depth varies with varieties. Many places have the law of red seed, white radish and yellow seed carrot. The 1000-grain weight is 7.0g-13.8g. ..
Variety: according to the purpose, it is divided into vegetables, processed fruits. According to the season, it can be divided into autumn and winter radish, winter and spring radish, spring and summer radish, summer and autumn radish and four seasons radish.
Radish is a kind of root vegetable, the main edible part is fleshy root, which is one of the main vegetables in winter and spring in China.
The radish cultivated in China is botanically called China radish, which has been popular since ancient times and has spread all over the country in the Ming Dynasty. Over the years, many excellent varieties have been formed, among which Tianjin radish is one of the local excellent varieties.
1. Variety:
There are many varieties of radish, which can be classified by shape, color and planting season, and can also be divided into raw food, cooked food and processed varieties by use.
Tianjin Green Radish, also known as Wei Qing Radish, is a general term for Shawo Radish, Gegu Radish and Grey Radish. It is a green raw food. Slender cylinder with emerald green skin and jade white tail. The upper part of the whole radish is sweet, with less spicy taste, and finally the spicy taste gradually increases. It is an excellent local variety and extremely resistant to storage.
Step 2 use:
Green radish is rich in nutrients needed by human body, with high amylase content, dense meat, light green color and sweet and slightly spicy taste. It is a famous raw food species and is called "fruit radish". Besides raw food, you can also make soup, dry-salted, salted and pickled vegetables.
Green radish also has medicinal value, which has the effects of promoting digestion, resolving phlegm, diuresis and stopping diarrhea, and is deeply loved by people.
3. Place of origin:
Radish is widely planted in urban and rural areas in China because of its strong adaptability, fast growth, high yield, easy planting management and low production cost.
4. Output:
In addition to supplying the domestic market, Lvluo also enjoys a certain reputation in foreign markets. Because it is resistant to storage and long-distance transportation, it has always been a leader in exporting fresh vegetables. At present, they are mainly exported to Hong Kong, Australia and Southeast Asia, and also exported to Japan and South Korea in recent years.
5. Quality specification: the quality is tender and green, the shape is slender and regular, and the roots are removed. The taste is crisp, tender and juicy, sweet and slightly spicy, and it won't hurt the roots or crack when the soil is removed.
Specification: each one weighs about 0.4 ~ 0.8 kg, and the size is even.
6. Handling:
Before exporting, it needs to be processed and classified. During processing, radish with slender shape, no diseases, pests and disabilities is selected, fibrous roots and residual leaves are removed, which are packed in export packing boxes in turn, weighed and packaged.
7. Packaging:
The export of radish is generally packed in cartons, each with a net weight of 25 kg.
Any unit engaged in the export of green radish must apply to the local inspection and quarantine agency for export inspection before export, and only after passing the inspection can it be shipped for export. When the inspection and quarantine institution conducts inspection, if there are standards in the contract, the contract shall prevail; If there are no provisions in the contract, the current standards in China shall prevail. At present, the sampling standard is implemented according to GB 8855-88 "Sampling Methods for Fresh Fruits and Vegetables".
Any enterprise that produces and processes Tianjin green radish must be registered by the local inspection and quarantine institution. Before production, the inspection and quarantine institution shall supervise and manage its processing technology, processing hygiene, environmental hygiene and storage conditions.
8. Custody and storage
The export of green radish is generally stored. Harvesting too early or too late will affect its quality and storability, so harvest it in time. If it is harvested too early, it will not only affect the quality, but also affect the yield. If it is harvested too late, it is easy to suffer from freezing injury, and the fleshy roots will harden during storage and easily form cavities.
The leaves of green radish should be cut off before storage, which can be stored in a kiln or in a cold storage. The optimum temperature is 0℃ ~ 5℃, and the relative humidity of air should be above 90%.
Wei Qing radish is a long tube, generally 20 cm long, with a diameter of about 10 cm, and each root weighs about 1 kg. The whole body is green, thin and fleshy, crisp, sweet and moist. It can be eaten raw, cooked vegetables, soups and pickled. Especially when eaten raw, it has a unique flavor. Chewing is crisp and sweet, with sufficient water and no residue. Delicious and light, it can relieve fever and thirst, eliminate phlegm and promote fluid production, help digestion and stimulate appetite.
Radish is native to Mediterranean countries in West Asia and Southeast Europe. So many of its names, such as radish, radish and Lupa, are transliteration of foreign words. The first batch of radishes introduced into China from the west are called "radishes", and some people call them "talinum".
There are many varieties of radish, including white skin, red skin, green skin, red heart, white heart and round and long varieties (excluding carrots). Raw food and cooked food are suitable. Raw food tastes pungent and cool, cooked food tastes sweet and slightly cool, which has high nutritional value and medicinal value. In China, there is a reputation of "little ginseng", and there are also some sayings, such as "radish goes on the market, but the doctor is fine", "radish goes to town, but the doctor closes", "radish is eaten in winter and ginger is eaten in summer, but the doctor doesn't prescribe medicine", and "radish is blind and the doctor is too angry". The real problem is that the old illness is stagnant and the work is outstanding. "Li Shizhen, a famous medical scientist in Ming Dynasty in China, also admired radishes, thinking that every meal should be eaten. He mentioned in Compendium of Materia Medica that radish can "relieve qi, eliminate grain and neutralize evil heat." "
Radish is not only crisp and juicy, beautiful and edible, but also can be shaped into exquisite and pleasing carvings at banquets to stimulate appetite and beautify life. In addition, radish is one of the main raw materials for pickles, pickles and dried products. Besides glucose, sucrose, fructose, pentosan, crude fiber, vitamin C, minerals and a small amount of crude protein, it also contains a variety of amino acids.
Radish has a unique spicy taste. Raw food can help digestion, strengthen stomach and digestion, and increase appetite. Eating raw radish after eating greasy food such as meat can relieve boredom and make the abdomen comfortable. Eating raw radish or chewing salted radish can help digestion when stomach acid swells and heartburn occurs. Radish contains more dietary fiber, which can increase the volume of feces, promote gastrointestinal peristalsis, keep the feces unobstructed, make the human body absorb less toxic carcinogens in waste, and prevent the occurrence of intestinal cancer. Raw radish can also promote bile secretion and help digest fat; Radish contains vitamin C, which can prevent scurvy. Modern medicine has proved that radish also has anti-cancer effect. The reason is that radish contains a variety of enzymes, which can decompose carcinogenic nitrosamines, and lignin can improve the vitality of macrophages, thus devouring cancer cells, so radish has the function of "canceration". Radish contains minerals, which is also good for growing children.
There is also a saying that explains the benefits of radish: "Eating radish and drinking tea makes doctors crawl all over the street."
Note: In fact, in our daily life, there are many dishes with radish as the main ingredient or auxiliary material, and there are also many proven prescriptions handed down, which have auxiliary therapeutic effects on many diseases. Now I will briefly introduce some:
1, white radish mutton brisket soup
Take a radish, 500 grams of mutton brisket, 3 slices of ginger and a little salt.
Method: Choose a high-quality radish, wash it with clear water and peel it with ginger. Cut the white radish into pieces and cut the ginger into three pieces for later use. Wash the lamb brisket with clear water and cut it into blocks for later use. Add some water to the casserole, simmer until the water boils, then add all the above materials, continue to simmer for about 3 hours on medium fire, and add a little salt to taste. Serve.
This recipe has the effects of invigorating the middle energizer, strengthening the spleen and promoting digestion. It can also prevent dry skin, chapped skin and frostbite.
2, radish abalone
300 grams of fresh radish (peeled) and 25 grams of abalone are boiled in soup. Once every other day, 6 ~ 7 times is a course of treatment. Has the effects of nourishing yin, clearing away heat and quenching thirst. Used for the adjuvant treatment of diabetes.
3. Radish cake
250g of white radish, 0/00g of lean pork/kloc-,appropriate amount of ginger, onion, refined salt and vegetable oil, and 250g of flour.
Practice: Stir-fry shredded radish with vegetable oil until it is 70% mature, and add seasonings such as shredded pork to make stuffing. Add stuffing into dough to make cakes and bake them in oil pan, which can be eaten as staple food for a long time.
Indications: dizziness, headache, vomiting, cough and asthma, abdominal distension after eating.
4. Chinese cabbage and radish soup
500 grams of cabbage heart, cut into pieces, white radish 120 grams, cut into thin slices, add 800 ml of water, cook to 400 ml, and add appropriate amount of brown sugar.
200ml each time, twice a day, for three or four days, you can cure the cold.
5, radish sour plum soup
250g fresh radish, sliced, 2 sour plums, 3 bowls of clear water, stir-fried to a bowl and a half, seasoned with a little salt, and drained. It is suitable for chest distress, heartburn, abdominal distension, hypochondriac pain, irritability, and adverse qi flow caused by food retention or overeating.
6. Steamed radish with honey
1 fresh radish (about 500g) and 60g honey. Wash radish, peel it, hollow out the center of radish, fill it with honey, put it in a bowl and steam it in water.
It has the effects of moistening lung, relieving cough and resolving phlegm, and is suitable for chronic bronchitis, cough, dry throat with lung and blood in phlegm.
7. Five kinds of juice drinks:
60 ml of sugarcane juice, 30 ml of water chestnut juice, 30 ml of radish juice, 30 ml of pear juice and 60 ml of watermelon juice are steamed in water and cooled for future generations to drink tea. 65438+ 0 ~ 2 doses per day. Can be used for adjuvant treatment of measles.
8. Braised cuttlefish with white radish
Ingredients: white radish, cuttlefish, red pepper, green pepper, onion and ginger.
Seasoning: salt, monosodium glutamate, salad oil, high sugar, starch.
Method: cut the white radish into diamond-shaped pieces, cut the red and green peppers into pieces, and blanch the vegetables with warm oil; Wash cuttlefish, blanch it with boiling water, and pick it up for later use; Put a little base oil in the pot, first add chopped green onion and Jiang Mo, then add all the raw materials and appropriate amount of stock and cook for 3 minutes, then thicken after seasoning.
Because white radish is sweet and cool, it has the effects of removing greasy, fat, phlegm and cough. It also contains choline, which can reduce blood lipid and blood pressure and is very beneficial to lose weight.
9. Double Silver Soup
Ingredients: Tremella, white radish, duck soup.
Method: Shredding radish, dividing tremella into petals, putting into light duck soup and stewing on low heat. Be careful not to take too long.
Efficacy: white radish clears away heat and phlegm, tremella tonifies lung qi, and duck soup is warm. The combination of the three is a good product for all ages. Suitable for people: people who have a history of "tracheitis", are thirsty all day and love fire.
People often use it to treat various diseases. For example, take 100 ml radish juice (made of fresh radish), mix well, and take it with warm boiled water 2 ~ 3 times a day to treat tonsillitis.
It is worth mentioning that people are used to peeling off radish skin when eating radish, but they don't know that 98% of the calcium contained in radish is in radish skin, so it is best to eat radish with skin. Of course, although radish is good, you should pay attention to it when eating. Because radish is sweet and cold, people with spleen and stomach deficiency, unable to eat normally, or weak body should eat less; Radish is broken, so it should not be used after taking tonics such as ginseng, raw and cooked land and Polygonum multiflorum Thunb, otherwise the curative effect will be affected. In addition, because the practical raw radish produces more gas, which is not good for ulcer disease, patients with such diseases should eat less radish.
Cough and asthma can be decocted with radish, ginger, honey and water.
Slice carrot with skin, put it in a bowl, put 2-3 spoonfuls of maltose on it, and leave it overnight. Regular use has the effect of relieving cough and resolving phlegm. For gas poisoning patients, white radish juice can be taken repeatedly, and white radish juice mixed with lotus root juice can vomit blood and hematochezia.
Common diseases of radish
White rust of radish
Pathogenic characteristics:
Mainly harmful to leaves. At the beginning of the disease, there are yellowish spots on both sides of the leaves, and the edges are not obvious. After the disease, there are white micro-raised blisters with a size of about1-5 mm. After maturity, the epidermis is broken and scattered with white powder, which is the sporangium of the pathogen. When there are many diseased spots, the diseased leaves turn yellow. Pedicels of seed plants are diseased, and floral axis is swollen and twisted.
Law of occurrence:
Mycelia and oospores overwinter on diseased residues and seed plants. In cold areas, the pathogen is inoculated with oospores as the initial inoculation, spread by irrigation water, and directly germinates and infects the germination tube to cause disease. In warm areas, the bacteria are mainly inoculated with asexual sporangia and zoospores produced by germination. With the help of rain, the bacteria have no obvious wintering period. High humidity and rainy weather are beneficial to the disease, and the disease of plants with partial nitrogen application is aggravated. The difference of disease resistance among varieties is unknown.
Prevention and control methods:
(1) and non-cruciferous vegetables are planted every other year.
(2) After the previous harvest, remove the sick and disabled in the field and reduce the source of bacteria in the field.
(3) Chemical control: spray 1000 times of 25% metalaxyl wettable powder or 500 times of 58% metalaxyl manganese zinc wettable powder at the initial stage of the disease.
Radish bran heart disease:
Pathogenic characteristics:
It mainly harms the fleshy roots of radish underground. It is characterized by pathological changes and even cavitation in the center of radish fleshy roots, commonly known as bran heart. The early symptom is that the fleshy roots are annular or radial brown lesions, which leads to the decrease of commodity value or inedible. If there is hollowing out, the value of goods will be almost completely lost and the loss will be even greater.
Law of occurrence:
Radish fleshy root chaff disease is a physiological or non-infectious disease. The reason is quite complicated, which is related to at least the following six aspects: (1) variety maturity. Generally speaking, the bran core of radish varieties with different maturity stages is early maturity > medium heat > late maturity. (2) sowing date. Sowing too early and the nutrient area is too large, which is easy to cause radish fleshy root chaff. (3) Weather and water management. When there is too much water supply in the early growth stage of radish and the fleshy roots expand rapidly in the middle and late growth stage, such as insufficient water supply or dry weather, it is easy to induce chaff heart. (4) transport of nutrients. When radish bolting, the nutrients in the fleshy root are transported to the growing point, which is easy to cause chaff heart. (5) Tissue structure of fleshy roots. It is generally believed that radish varieties with loose fleshy root tissue are prone to chaff heart. (6) storage environment. Stored radish is easy to produce chaff core in high temperature and dry environment. There are also differences in disease resistance among varieties.
Prevention and control methods:
(1) Choose radish varieties that are not easy to chaff according to local conditions.
(2) Strengthen fertilizer and water management, ensure sufficient fertilizer and water, avoid soil dryness and wetness, and timely spray foliar fertilizer.
(3) Pay attention to the temperature and humidity control during radish storage, and the relative humidity should be 90% ~ 95%.
(4) Pay attention to timely sowing and timely harvesting.
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Tips for healthy living: Radish is eaten in sections, with different nutrition: the top contains the most vitamin C, so it is appropriate to stir-fry and cook soup; The middle part has high sugar content and can be shredded and cold; The tail is spicy and contains amylase and mustard oil, which is suitable for pan-oiling.