Radish. (2000). In K. F. Kiple, & K. C. Ornelas (Eds.), Cambridge world history of food. Cambridge, UK: Cambridge University Press. Retrieved from https://search.credoreference.com/content/topic/radishes
"Radish." In Cambridge World History of Food, edited by Kenneth F. Kiple, and Kriemhild Conee Ornelas. Cambridge University Press, 2000. https://search.credoreference.com/content/topic/radishes
Radish. (2000). In K.F. Kiple & K.C. Ornelas (Eds.), Cambridge world history of food. [Online]. Cambridge: Cambridge University Press. Available from: https://search.credoreference.com/content/topic/radishes [Accessed 24 February 2019].
"Radish." Cambridge World History of Food, edited by Kenneth F. Kiple, and Kriemhild Conee Ornelas, Cambridge University Press, 1st edition, 2000. Credo Reference, https://search.credoreference.com/content/topic/radishes. Accessed 24 Feb. 2019.
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Topic Page: Radishes
Definition:
radish
from Philip's Encyclopedia
Annual garden vegetable developed from a wild plant native to the cooler regions of Asia. Its leaves are long and deeply lobed; the fleshy root, which may be red, white or black, is eaten raw. Family Brassicaceae; species Raphanus sativus.
Technically referring to any of a number of plants belonging to the genus Raphanus and the mustard family, the term “radish” is usually taken to mean the thickened edible ends of R. sativus, which are used in salads and eaten as snacks and appetizers. Radishes come in innumerable varieties, colors (especially red, white, purple, and black), and shapes (ranging from round, to oblong, to long and finger-like). The most common in U.S. produce markets are red and round and are eaten raw, often in salads. Black radishes, common in Eastern Europe and found in a number of Russian dishes, have a very strong flavor and consequently are usually mixed with other foods. The white varieties are sometimes cooked and eaten like the turnips they resemble in taste. Additionally, in East Asia there is a giant white radish called a daikon, which is grated and cooked and used in salads and stir-fries.
Common names and synonyms: Clover radish.
See in addition: “Cruciferous and Green Leafy Vegetables,” Part II, Section C, Chapter 5.
Radish. (2000). In K. F. Kiple, & K. C. Ornelas (Eds.), Cambridge world history of food. Cambridge, UK: Cambridge University Press. Retrieved from https://search.credoreference.com/content/topic/radishes
"Radish." In Cambridge World History of Food, edited by Kenneth F. Kiple, and Kriemhild Conee Ornelas. Cambridge University Press, 2000. https://search.credoreference.com/content/topic/radishes
Radish. (2000). In K.F. Kiple & K.C. Ornelas (Eds.), Cambridge world history of food. [Online]. Cambridge: Cambridge University Press. Available from: https://search.credoreference.com/content/topic/radishes [Accessed 24 February 2019].
"Radish." Cambridge World History of Food, edited by Kenneth F. Kiple, and Kriemhild Conee Ornelas, Cambridge University Press, 1st edition, 2000. Credo Reference, https://search.credoreference.com/content/topic/radishes. Accessed 24 Feb. 2019.
