Herb: Wild Radish
Latin name: Raphanus raphanistrum
Medicinal use of Wild Radish:Antirheumatic.
Description of the plant:
Habitat of the herb:A weed of fields and pastures, usually on sandy non-calcareous soils
Edible parts of Wild Radish:Young leaves - raw or cooked. A somewhat hot taste, they are finely cut and added to salads or used as a potherb. It is best to use just the young leaves in spring, older leaves soon become bitter. Seed - raw or cooked. A very pungent flavour, the seed can be ground into a powder and made into a paste when it is an excellent substitute for mustard. The sprouted seeds have a somewhat hot spicy flavour and are a tasty addition to salads. Flowers - raw. A nice addition to salads. The flower buds are used as a broccoli substitute, they should be lightly steamed for no more than 5 minutes. Young seedpods - raw. Crisp and juicy, they must be eaten when young because they quickly become tough and fibrous. An edible oil is obtained from the seed.
Propagation of the herb:Seed - sow spring in situ. Germination should take place within 2 weeks.
Cultivation of Wild Radish:A weed of fields and pastures, usually on sandy non-calcareous soils
Known hazards of Raphanus raphanistrum:None known
Plant information taken from the Plants For A Future.