Radish (Mula) – Japanese Long Seeds
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Radish is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They are a fast-growing, annual, cool-season crop.
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The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They are a fast-growing, annual, cool-season crop.
The seed germinates in three to four days in moist conditions with soil temperatures between 65 and 85 °F (18 and 29 °C). Best quality roots are obtained under moderate day lengths with air temperatures in the range 50 to 65 °F (10 to 18 °C). Under average conditions, the crop matures in 3–4 weeks, but in colder weather, 6–7 weeks may be required.
Radishes are a common garden crop in many parts of the world, and the fast harvest cycle makes them particularly suitable for children’s gardens. In a 100 gram serving, raw radishes provide approximately 16 calories and have a moderate amount of vitamin C (18% of Daily Value), with other essential nutrients in low content.
The most commonly eaten portion is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. The seed can also be sprouted and eaten raw in a similar way to a mung bean. The root of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase, which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish, and wasabi.
Radishes are mostly used in salads, but also appear in many European dishes. Radish leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found blended with fruit juices in some recipes. In Mexican cuisine, sliced radishes are used in combination with shredded lettuce as garnish for traditional dishes such as tostadas, sopes, enchiladas and Posole stew. In Indian cuisine the seed pods are called “moongra” or “mogri” and can be used in many dishes.
Each packet contains:
- Ridge Gourd (Dodka/Luffa) – Jaipuri Long Non-GMO vegetable seeds.
- Weight: 10 gram.
- Seed Count: Approximately 280 seeds per packet.
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