When does radish bloom, what happens after it blooms, and is it still edible?

Radish is one of the world's ancient cultivated crops. As far back as 4500 years ago, radish had already become an important food in Egypt. It is widely cultivated throughout China. So when does radish bloom? What happens after it blooms? Is it still edible?

Radish blooms from April to May, and its fruit period is from May to June.

Bolted radish can be eaten

Radish is fairly rich in nutrients. According to analysis, every 100 grams of the edible portion 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 C. Radish, along with its seedlings and seeds, has fairly good medicinal effects in preventing and treating epidemic encephalitis, gas poisoning, summer heat, dysentery, diarrhea, and heat cough with blood.

Radish originated in China and is cultivated in all regions, with an extremely large number of varieties; common ones include red radish, green radish, white radish, water radish, and Xinlimei (beauty heart radish). Its root is used for food and is one of China's main vegetables; the seeds contain 42% oil and can be used to make soap or as lubricating oil. The seeds, fresh roots, and leaves can all be used as medicine, with the function of descending qi and reducing food stagnation. Raw radish contains amylase, which can aid digestion. The part we eat is the root.

Variety classification

Varieties

Raphanus sativus L. var. raphanistroides (Makino) Makino (blue flower radish): the root is not fleshy and does not thicken; the stem is 30-50 cm tall and branched. Flowers are pale reddish-purple; petals are obovate, about 2 cm long. Siliques are 1-2 cm long, upright, somewhat leathery, with pedicels ascending obliquely. Flowering and fruiting period is April to June. It is produced in Zhejiang (Putuo), Taiwan, China, Guangxi, Sichuan, and Yunnan, where it grows wild or is cultivated. It is also distributed in Korea and Japan.

Raphanus sativus L. var. longipinnatus L. H. Bailey (long pinnate radish): a biennial robust herb; the root is long, large, and firm; basal leaves are long and narrow, 30-60 cm long, with 8-12 pairs of lobes, hairless or with stiff hairs. It is cultivated throughout China and originated in the temperate regions of Asia. The fleshy root can be eaten raw or used as a vegetable, and can also be pickled for long storage. The root and seeds are used medicinally.

Cultivated species

Radish is mainly divided into Chinese radish and four-season radish.

Chinese radish: according to ecotype and the strength of winter hardiness, it is divided into 4 basic types:

1. Autumn-winter radish type: a type commonly cultivated in China. Sown in late summer and early autumn, harvested in late autumn and early winter, with a growing period of 60-100 days. According to skin color and use, it can be divided into different variety groups such as red-skinned, green, white-skinned, and green-skinned red-hearted, with representative varieties including Xuecheng Long Red, Jinan Qingyuancui, Shijiazhuang White Radish, Beijing Xinlimei, and Chenghai Baisha Huochetou.

2. Winter-spring radish type: grown in areas south of the Yangtze River in China and in Sichuan Province and other regions where winter is not too cold. It is cold-tolerant, strongly winter-hardy, and not prone to pithiness. Representative varieties include Chengdu Chunbuluo Radish, Hangzhou Jianqiao Big Red Tassel Radish, and Chenghai Nanpanzhou Late Radish.

3. Spring-summer radish type: commonly planted in China. It is relatively cold-tolerant, has relatively strong winter hardiness, and has a relatively short growing period, generally 45-60 days. Improper sowing time or cultivation management can easily cause premature bolting. Representative varieties include Beijing Paozhutong, Penglai Spring Radish, and Nanjing May Red.

4. Summer-autumn radish type: more commonly cultivated south of the Yellow River basin in China, often used as a vegetable during the summer and autumn off-season. It is relatively moisture-tolerant and heat-tolerant, with a growing period of 50-70 days. Representative varieties include Hangzhou Xiaogoubai and Guangzhou Lazhu Dun.

Four-season radish: leaves are small, leaf stalks are thin, with much fuzz; the fleshy root is relatively small and extremely early-maturing, suitable for eating raw and pickling. It is mainly distributed in Europe, especially commonly cultivated in western Europe; the United States and other countries have introduced it for cultivation, and China and Japan also grow small amounts. Four-season radish varieties cultivated in China include Nanjing Yanghua Radish, Shanghai Small Red Radish, and Yantai Red Ding.