When does the radish blossom? What will happen after the opening? Can I still eat it?

Radish is one of the ancient cultivated crops in the world. As far back as 4500 years ago, radish became an important food in Egypt. It is widely cultivated all over China. So when does the radish blossom? What will happen after the opening? Can I still eat it?

Radish is in flowering from April to May and fruiting from May to June.

Radish can be eaten in blossom

Radish is rich in nutrition. According to analysis, for every 100 grams of edible part, it contains 6 grams of carbohydrates, 0.6 grams of protein, 49 milligrams of calcium, 34 milligrams of phosphorus, 0.5 milligrams of iron, 0.8 grams of inorganic salts and 30 milligrams of vitamin C30. Radish and its seedlings and seeds have good efficacy in preventing and treating epidemic encephalitis, gas poisoning, summer heat, dysentery, diarrhea, hot cough with blood and other diseases.

Radish is native to our country and is cultivated all over the country. there are many varieties, such as carrot, green radish, white radish, water radish and heart beauty. The root is edible and is one of the main vegetables in our country. The seed contains 42% oil and can be used to make soap or lubricating oil. Seeds, fresh roots and leaves can be used as medicine to eliminate qi accumulation. Raw radish contains amylase, which can aid digestion. The part we eat is the root.

Variety classification

Variety

(scientific name: Raphanus sativus L. Var.) Raphanistroides (Makino) Makino): the root is not fleshy, not thickened; the stem is 30-50 cm tall, branched. Flowers reddish purple; petals Obovate, ca. 2 cm. Longhorn 1-2 cm long, erect, slightly leathery, pedicel obliquely upward. The flowering and fruiting period is from April to June. Produced in Zhejiang (Putuo), Taiwan, Guangxi, Sichuan, Yunnan, wild or cultivated. It is also distributed in Korea and Japan.

Long-feathered radish (Raphanus sativus L. Var. Longipinnatus L. H. Bailey): biennial stout herbs; roots long and sturdy; basal leaves long and narrow, 30-60 cm long, with 8-12 pairs of lobes, glabrous or hirsute. Cultivated all over China, native to temperate regions of Asia. Fleshy roots can be eaten raw or as vegetables, and can be pickled for long storage. Roots and seeds are used medicinally.

Cultivated species

Radish is mainly divided into Chinese radish and four seasons radish.

Chinese radish can be divided into 4 basic types according to ecotype and winter strength.

⒈ autumn and winter radish type: common cultivation type in China. Sowing in late summer and early autumn, harvest in late autumn and early winter, the growing period is 60-100 days. According to skin color and use, it can be divided into different variety groups, such as red skin, green skin, white skin and red heart. Representative varieties are Xuecheng Changhong, Jinan green round crisp, Shijiazhuang white radish, Beijing Xinmei and Chenghai Baisha locomotive and so on.

⒉ winter and spring radish types: planted in areas with less cold winters, such as south of the Yangtze River and Sichuan Province. Cold-resistant, strong in winter, not easy to bran heart. The representative varieties are Chengdu spring immature radish, Hangzhou Hanqiao big red tassel radish and Cheng Hainan Luzhou evening radish and so on.

⒊ spring and summer radish type: widely cultivated in China. It has the advantages of cold tolerance, strong winterness, short growth period, generally 45-60 days, and early bolting easily due to improper sowing time or cultivation management. Representative varieties are Beijing firecracker tube, Penglai spring radish, Nanjing May Red.

⒋ summer and autumn radish type: it is cultivated more in the south of the Yellow River Basin in China, and it is often used as a vegetable in the off-season in summer and autumn. It is more resistant to moisture and heat, and the growth period is 50-70 days. The representative varieties are Hangzhou small hook white, Guangzhou candle barge and so on.

Four seasons radish: small leaves, thin petiole, hairy, fleshy roots are small and very precocious, suitable for raw food and pickling. It is mainly distributed in Europe, especially in western Europe, and has been introduced in the United States, and a small amount has also been planted in China and Japan. The four seasons radish varieties cultivated in China are Nanjing radish, Shanghai radish, Yantai Hongding and so on.