Wild Edible Plants
Wild Radish
RAPHANUS RAPHANISTRUM
Wild radish or jointed charlock is naturalized in many regions around the world, but native to Europe and parts of Asia. It is an annual or biennial plant of the Brassicaceae family often found in disturbed soils, agricultural fields and roadsides. Wild radish is a hardy plant that tolerates a range of moisture conditions – it often thrives with groundwater alone and is adapted to survive periods of drought so it can survive in dry environments. Although all parts of the wild radish are edible, it is less commonly consumed than its cultivated relative, the radish, Raphanus sativus. The roots of wild radish are not as large or fleshy as those of the cultivated radish but they can similarly be eaten raw or cooked. The leaves have a slightly bitter, peppery taste, similar to arugula or mustard greens so they are favored raw in salads or cooked like other leafy greens. The young, green seed pods have a crunchy texture and a spicy, radish-like flavor and can be eaten raw, cooked or pickled.
SEED SAVERS
Aterraterra Lab, Palermo (Italy) ︎︎︎
Wild Radish
RAPHANUS RAPHANISTRUM
Wild radish or jointed charlock is naturalized in many regions around the world, but native to Europe and parts of Asia. It is an annual or biennial plant of the Brassicaceae family often found in disturbed soils, agricultural fields and roadsides. Wild radish is a hardy plant that tolerates a range of moisture conditions – it often thrives with groundwater alone and is adapted to survive periods of drought so it can survive in dry environments. Although all parts of the wild radish are edible, it is less commonly consumed than its cultivated relative, the radish, Raphanus sativus. The roots of wild radish are not as large or fleshy as those of the cultivated radish but they can similarly be eaten raw or cooked. The leaves have a slightly bitter, peppery taste, similar to arugula or mustard greens so they are favored raw in salads or cooked like other leafy greens. The young, green seed pods have a crunchy texture and a spicy, radish-like flavor and can be eaten raw, cooked or pickled.
SEED SAVERS
Aterraterra Lab, Palermo (Italy) ︎︎︎