Raphanus sativus oleiformis
Fodder Radish
Explore the size, hardiness, soil, light, edible uses and harvest period of Raphanus sativus oleiformis.
General Information
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Partial shade, Full sun
Usage properties
Leaves, Flowers, Oil, Root, Seed, Seed pod
Nitrogen fixer, 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.