History
The radish, whose scientific name is Raphanus sativus, also called winter radish, white radish, Chinese radish, or daikon in Japanese, originates from Southeast Asia. It is only in this region that scientists have found the oldest traces of wild forms of white radish. It is believed to have then spread to India, central China, and Central Asia. Its presence in Europe is first recorded in the 3rd century BCE.
By the 1st century CE, Greek and Roman farmers described it in several forms, small, large, round, light, and pointed, demonstrating the many varieties already present in Europe at the time.
White radish was one of the first crops introduced to the Americas by Europeans. It is therefore likely that it arrived in Martinique during this period, and one can imagine that it later appeared in the kitchen gardens of the island’s plantations.
Chinese radishes adapted well to Martinique, as they tolerate the tropical climate better than European varieties.
Varieties
Radish varieties are numerous, but in Martinique, the ones most commonly found are Longo and Danang (see photo opposite). White radishes are annual or biennial crops grown for their roots, which may be globular. The root is long and can reach up to 60 cm, with foliage also about 60 cm tall.
The flesh of radishes harvested at the right time is crisp and mild, but becomes bitter if the vegetable is left too long in the soil. The leaves are arranged in a rosette. The white flowers grow on a raceme inflorescence. The fruits are small pods that can be eaten when very young.
Medicinal properties
Like other cruciferous vegetables, white radish has many therapeutic virtues.
White radish has antibacterial and antiviral properties.
In Asia, it is prepared as a juice to help with respiratory problems. White radish juice eliminates bacteria present in the lungs and keeps the respiratory system healthy.
The enzymes found in white radish are similar to those in our digestive tract. As a result, white radish improves digestion, reduces constipation, and detoxifies the body.
It is known as an effective diuretic, helping the kidneys eliminate toxins from the body.
Its antioxidants and certain bioactive compounds may help reduce the risk of cancers, particularly stomach cancer. It may help counter the development of carcinogenic substances in the body.
White radish also strengthens the immune system thanks to its high vitamin C content, which supports the activity of white blood cells, essential to our health.
It is also a valuable ally for weight‑loss diets. Very low in calories but rich in calcium and fiber, it helps you feel full quickly and for longer. It also aids digestion.
Finally, white radish is excellent for the skin. In Asia, it is used as an anti‑wrinkle cream in skin oils.
Uses
In Martinique, white radish is an important part of the diet. It is used in many soups, including “soupe de pied,” or cut into pieces in local sauces. It can also be eaten au gratin or in salads. Its many medicinal virtues have made it a food considered beneficial for health. You will often hear older people say they consume it for this reason.
Raw, white radish has a spicy flavor. The leaves can be eaten in salads.
Around 7 million tons of radishes of all kinds are produced each year, representing 2% of global vegetable production.
