Raphanus sativus oleiformis
Plant Details
General Information
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acid Neutral Basic
Half shade, Sun
Usage properties
Leaves, Flowers, Oil, Root, Seed, Seedpod
Nitrogen, Oil
Description
Young leaves can be eaten both raw and cooked. They have a subtle warm flavor and a somewhat coarse texture. When young, they are a suitable addition to salads in small quantities and can also be cooked well. Nutritional values are available. Young flower clusters are suitable for eating raw or cooked. They have a spicy flavor and a pleasantly fresh texture, making them ideal for salads or as a substitute for broccoli. The seeds are edible and can be eaten raw. The seeds can be soaked in warm water for 12 hours and then sprouted for about 6 days. They have a spicy flavor and are a good addition to salads. In addition, edible oil can be extracted from the seeds. Young seed pods are sharp and juicy with a moderately spicy flavor when eaten raw. It is important to eat them at a young age, as they can quickly become tough and fibrous.
Harvest Data
Guilds
Guild Information
Click on a plant in the diagram for more information.
Guild Details
| Guild | Description |
|---|---|
|
Asimina triloba Papaw |
Asimina triloba attracts pollinators that enhance the yield of Raphanus sativus oleiformis. |
|
Diospyros kaki Persimmon |
Diospyros kaki provides shade that can help regulate temperature and moisture for Raphanus sativus oleiformis. |
|
Corylus avellana Hazel |
Corylus avellana helps in fixing nitrogen in the soil, benefiting Raphanus sativus oleiformis growth. |
|
Ficus carica Fig |
Ficus carica can provide ground cover, reducing weeds that compete with Raphanus sativus oleiformis. |
|
Prunus domestica Plum |
Prunus domestica attracts beneficial insects that can help control pests affecting Raphanus sativus oleiformis. |