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This is the common name given to the root of the Raphanus satious, one of the varieties of the cultivated horseradish. There are red and white radishes; and the French have also what they call violet and black ones, of which the black are the larger. Radishes are composed of nearly the same constituents as turnips, that is to say, mostly fibre and nitrogen; and, being generally eaten raw, it is on the last of these that their flavour depends. They do not agree with people, except those who are in good health, and have active digestive powers; for they are difficult of digestion, and cause flatulency and wind, and are the cause of headaches when eaten to excess. Besides being eaten raw, they are sometimes, but rarely, boiled; and they also serve as a pretty garnish for salads. In China, the radish may be found growing naturally, without cultivation; and may be occasionally met with in England as a weed, in similar places to where the wild turnip grows; it, however, thrives best in the garden, and the ground it likes best is a deep open loam, or a well-manured sandy soil.

Salmon colored is the best, purple next best, then white -- each are produced from southern seeds, annually. They grow thriftiest sown among onions. The turnip Raddish will last well through the winter. Horse Raddish, once in the garden, can scarcely ever be totally eradicated; plowing or digging them up with that view, seems at times, rather to increase and spread them.


Colonial Sense recipes using Radish:
RecipeCategoryDescription
Cod, BoiledSeafoodBasic fish
Trout, BoiledSeafoodBasic fish

 



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