Wild radish: characteristics and uses
Wild radish is a very hardy plant that grows at spontaneous state all over Italy. Known by many different names from region to region, this plant is aofficinalerich in properties and food resource very valid. Let’s get to know the wild radish plant better, its characteristics and main uses what do they do with it.
Ramolaccio, ramoracce and other names
The wild radish, scientific name Raphanus the radishit’s a very common herbaceous plant in Italy. From dialect to dialect it is known by different names: rapastrello, ermulata, ramilaccio, Ramoracciachima-chima, rave, etc.
Pliny the Elder in his books, on the other hand, called it “illiberal food” because, when cooked, it gives off a bad smell very typical. The wild radish, in fact, belongs to the family of brassicaceae, or cruciferous, the same as cabbage, turnips and mustard greens. And just like all brassicas it is a plant rich in sulfur compounds, therefore odorous, which evaporate during the first few minutes of cooking and settle in the water. This, therefore, will be rich in antioxidants with a powerful anti-inflammatory effect.
The properties of wild radish
Wild radish is a large medicinal plant nutritional and antioxidant properties. Contains a good amount of Mineral salts important and is a vegetable rich in vitamins. As we have seen, it also contains sulfur compounds and is therefore a source of antioxidants that have anti-inflammatory and free radical inhibition properties and help to keep blood cholesterol levels under control.
Still, to the wild radish they are attributed diuretic properties, purifying and digestive properties because also rich in fiber. And in ancient times it was customary to drink the juice of the plant precisely to facilitate diuresis, detoxify the liverstimulate bile and eliminate toxins from the body.
Wild radish is edible
The wild radish is absolutely edible and indeed was considered in the past an important food resource. Its flavor is pungent, with spicy notes, more intense than cultivated radishes.
Inevitable on the tables of the peasants, of this they consume above all the softer leaves eh new castings. Both they are good both rawin salads or crazy grass, how cookedboiled and sautéed in a pan, perhaps with potatoes, as a side dish for accompany meats and roasts.
All parts of the plant can be added to soups and soups. It is also sometimes used as a substitute for mustard to prepare a sauce. And some basil to prepare an alternative pesto.
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