Radish or carrot, scientific name as Brassicaceae Raphanus, a fully grown herb can be in between 20 to 100 cm tall. It has a fleshy taproot in oblong, spherical or conical shape. The roots also come with many different colors all the way from white, yellow, orange, red, to deep purple. It flowers in the month of April to May and the taproot can be cultivated in May to June. The flower is either white or pink in color
History shows that carrot is originated from the wild radish that grown in the sub-tropic coast of Europe and Asia. It is one of the oldest cultivated crops in the world. As far back as 4500 years ago, radish has become an important crop in ancient Egypt and widely cultivated in all parts of China. There were history books recorded 1,500 years ago teaching the ancient Chinese folk on how to grow carrot.
The taproot is taken as a vegetable. Its seed, root(whether as fresh and dry form), and leaves can also be use as medicine. Its seed can help to remove phlegm; fresh root can crunch thirst and help in digestion. Dry root can help to sooth constipation; leaves can help in prevention of dysentery; while cooking oil can be produced from the seeds.
Radish or carrot is basically present as 1 of the main and common ingredients in all the food recipes around the world. It can eaten as raw or cook with other vegetables and meats. There is no end to it for its ability to help enhancing the taste and nutrition in the food.
There a long list goodness about radish or carrot:
- In the old Chinese common folk, it is known as “small ginseng” for the poor and common. Especially in winter, radish became a regular on the dining table like rice.
- As everyone knows, it is very high in multi-carotene that help to us to protect our eye sight and our skin and many parts of our internal organs.
- Modern nutrition research showed that radish is very rich in carbohydrates and vitamins, including vitamin C content of 8 – 10 times higher than the pear.
- Radish contains a variety of trace elements that can induce human body to produce interferon. White radish is very rich in vitamin C, vitamin C as one of the antioxidants that prohibits melanin synthesis and prevents fat oxidation and prevent fat deposition.
- Radish contains a large number of plant protein, vitamin C and folic acid. It can help to cleanse the blood and skin, lower the bad cholesterol and help to maintain vascular elasticity.
- Radish can enhance the body immune system, and can inhibit the growth of cancer.
- B vitamins and potassium, magnesium and other minerals in radish can help to promote gastrointestinal peristalsis, contribute to the discharge of waste.
- Regular intake of radish can lower the fat in blood and improve the elasticity of the blood vessels. With that, it help to stabilize blood pressure and further prevent coronary heart disease, and the blood vessel and heart related diseases.