Radish#Winter varieties
Black round radish
The Black Winter Radish, or even Black Radish (Raphanus sativus L. var niger J. Kern, Syn. Raphanus sativus var longipinnatus LHBailey ) belongs to the family of cruciferous plants ( Brassicaceae). He is one of the fall and winter radishes as well as the variety ' Munich beer ', which forms white beet skin, and long blue autumn and winter and dark purple Gournay.
Surnames
Winter radish, Long black radish Paris, Eng. Erfurt radish, black radish Spanish, French Radis noir long d' été, Radis noir rond d' hiver, Radis noir long d'hiver.
Origin and Distribution
The radish was the Egyptians in 2500 BC known. He is grown mainly for storage throughout Europe and North America until the middle of the 20th century very popular. However, he disappeared after getting more and takes place in the last ten years, again more customers, because many " old vegetable " are being rediscovered as rarities. So it is mainly grown by biologically driven businesses and offered at the weekly markets from autumn. He then disappears but out of the deal when many fresh white radishes come from a new crop in the spring. In very small amounts it is also grown in Mongolia and Manchuria. He probably came by travelers in previous centuries there.
Description
Black radish is an annual herbaceous plant. The bristly leaves are pinnately divided. It flowers reddish- purple.
The root is covered by a dark brown to black " scab ". There are round and elongated shapes. The round shape is flat round has a thickness of from eight to ten inches and length from seven to eight cm. The elongated black radish is six to seven inches thick and 18 to 25 cm long. The beet flesh is very firm and white in both forms. The surface of the beet skin at the shoulder while Blattansatz not discolored and the whole beet is only very slightly striate transversely. Beet can be 300 to 500 g in weight under favorable conditions. It is a so-called Holzrübe, as opposed to the xylem Bastrübe mainly takes over the storage function. Flower formation can be promoted ( = vernalization) by cool temperatures five to eight degrees C, which extends over a period of ten to 20 days. Is accelerated bolting by vernalization nor by the long days. Autumn and winter radish tends at least to stem elongation. For sowing, there is no division after dark or Lichtkeimern. However, the germination requires temperatures between 18 and 15 ° C ( = warm germinator ).
Cultivation and harvesting
For the harvest before the first frost in the course of July is sown. The row pitch is set to about 30 cm, in a number every 15-20 cm is sown. Especially in the last and strongest growth thirds needed radish plenty of water. The development time of three and a half to four months. The end of October is harvested everything usually until the first frost and stored. Black radish is very easily stored in moist sand. It is insensitive to damage in transit and pressure points through its rough scabby skin. Therefore he is one of the typical storage vegetables such as carrots, cabbages, turnips.
Diseases and Pests
Radish fly, Small cabbage root fly, downy mildew, aphids, flea beetle, Verticillium vascular disease, Sclerotinia blight, white rust, Spongy beets,
Use
For medicinal purposes of beet sugar, the juice is extracted. This syrup has clear antioxidant effect. The radish juice of the black varieties is the most effective.
In the kitchen, the black radish is usually peeled ( with even firmer skin, for example, with a vegetable peeler possible). However, the skin can also be eaten as long as it does not smell like mildew. It is cooked, for example, used in potato soups. For use as a salad it is grated or very finely sliced . Through contact with the air and probably even more so by sprinkling with salt or soaking in water or vinegar reduces the typical for many radishes sharpness. In Japanese cuisine are cut with a very sharp knife by turning in his hand a long thin slices, which draped are served decorative, for example, as an accompaniment to sushi. Since it is enjoyed in this case only in small quantities, the sharpness is desired and it is not salted.