Cabbage Roots - Radish, Turnip, etc.
Magnolias
- General & History
- Varieties
- Health & Nutrition
- Links - to information on Cabbages
General & History
.
Varieties
Horseradish - [Meerrettich (German),
Seiyo Wasabi (Japan) B. Armoracia rusticana]
This pungent white fleshed root was known in Roman times, probably
originating in southeastern Europe. Today it is grown worldwide for use as a
condiment, particularly popular in Germany, Poland, Russia and
surrounding countries. Actually, about 85% of the worlds supply is grown
in the bottomlands surrounding Collinsville, Illinois where the soil is just
the way horseradish likes it. A mixture of horseradish, mustard seeds and
green food coloring is used as a condiment in Japanese restaurants, even
in Japan, because real Wasabi is so costly.
Details and Cooking.
Maca - [Maca-maca, Maino, Ayak
chichira, Ayak willku Lepidium meyenii (USDA) alt
Lepidium peruvianum (current)]
Native to the Andes mountains of Bolivia and Peru this plant looks very much like a radish, but is closely related to Garden Cress. The three most commonly cultivated and exported varieties are Cream, Red and Black. They are used both as food and as medicinals - said to enhance strength and endurance and reputed to have aphrodisiac properties. This has not been clinically confirmed, though some tests show an increase in libido among healthy men. Nonetheless, this root is included in such herbal "enhancement" potions as actually attempt to include some active ingredients.
In its native region maca is boiled and mashed, dried and ground into
flour for baking, fermented into a weak beer (chicha de maca) and
the leaves are used in salads. Today maca cultivation has been greatly
expanded to feed the "health food" and supplement industry. Maca is
listed as a prescription herb in Norway but is available over the counter
pretty much everywhere else.
Photo by Gust4vo contributed to public domain.
Radishes -
[Raphanus sativa]
Radishes are a group of cabbages grown mostly for their pungent roots,
though some greens are also used. Primary used uncooked, radishes are a
staple in salads and various appetizers.
|
Black Radish - [Spanish Black Radish]
Daikon Radish
Asian markets may have several shapes and will also carry both roots and leaves in various fresh, dried, pickled and salted forms. Most markets remove the leaves because they yellow quickly but some farmer's markets will have them with leaves on. Korean markets have smaller varieties with the tops on. These are fairly mild radishes, generally similar to a very mild red
radish. Most Japanese daikons are shaped like fat carrots and are marketed in
various sizes from a few ounces to several pounds, but in Japan spherical
varieties are also grown. Korean daikons are fatter and shorter, often quite
cylindrical. The photo specimens are: Korean, 4-3/4 inches diameter, 7 inches
long and 3-1/4 pounds, about average size; Japanese, 2-1/4 inches diameter,
12 inches long and 1-1/2 pounds, again about average.
Details and Cooking.
Red Radish - []
|
This Radish is particularly favored in Northeastern Europe, Poland,
Lithuania, Russia and Hungary, so how it got called "Spanish" in the
U.S. is beyond me. This is not a mild radish, falling somewhere in
between the red radish and horseradish in pungency, so if you can't
take the heat use the milder 
Here we have the standard American red radish (which is not always red)
found in every supermarket and farmer's market in the country. An excellent
addition to salads or just eaten whole, but the greens are usually in
not very good shape and are a bit coarse anyway. For Slavic salads try to
get 
This root, possibly originating in Sweden, as an unusual cross between a cabbage and a turnip. In Scotland and northeastern Canada it is simply "turnip" because the regular white turnip is little known in those regions.
Rutabagas are little grown or eaten in Germany due to a long standing
reputation as starvation food. One winter during World War I, called
"The winter of swedes", there was almost nothing else to eat and they got
tired of them. They were brought to Ireland as cattle feed, so were a hard
sell there as human food there even during the potato famine.
Turnip vs. Swede, etc. - Translation
Table
When using cookbooks written in English it can be difficult to know
what is meant by "Turnip" because of regional differences in
English speaking countries. Asian cookbooks written in English toss even
more confusion into the mix. Here's what is actually meant (unless someone
has treacherously compensated for American readers).
| United States | Turnip | Rutabaga | Daikon | Jicama |
|---|---|---|---|---|
| Sweden | Vändningen | Kalrot Rotabagge | ||
| England - southern | Turnip | Swede | Daikon | Yam Bean |
| England - northern (parts) | Swede | Turnip | ||
| Ireland | Swede | Turnip | ||
| Scotland | Swede, Tumshie White Turnip |
Turnip Neep | ||
| Cornwall | White Turnip | Turnip | ||
| Canada - Atlantic | White Turnip | Turnip | ||
| Canada - most | Turnip | Rutabaga | ||
| Australia New Zealand | Turnip | Swede | ||
| India | Turnip Shalgam | Swede | Muli | |
| Malaysia, Singapore Philippines | Turnip | |||
| Asia (most) | Turnip |
Turnip -
[White Turnip, Swede (British Isles & Atlantic Canada), Brassica Rapa]
|
Turnip - Asian
Turnip - Baby
Turnip - European -
[B.Rapa rapa]
|
This turnip, grown all over the U.S. and Europe (except the British Isles),
is available in any supermarket. Until the introduction of Potatoes from
South America it was of critical importance in Northern Europe for the
survival of both people and their livestock through the winter. It grows
well in colder climates, stores plenty of food value and can be kept in a
root cellar for some months after harvest. They can grow to over 2 pounds
but for human consumption are usually harvested much smaller when they are
more tender. The greens are also edible but commercial turnip greens are
usually from a different variety with big leaves and small roots.Wasabi - [Japanese Horseradish,
Wasabia japonica]
This very pungent green fleshed root is used grated as a condiment, particularly to accompany sushi. Most sushi lovers, however, have never tasted wasabi. Pretty much all sushi bars in the US and nearly all in Japan serve a fake wasabi made from Horseradish, mustard seeds and green food coloring. Real wasabi (hon-wasabi) has a more refined hotness, a sweet after-taste and is not nearly so bright a green as the fake. It's also very expensive and the flavor is extremely perishable.
Imported "wasabi" purchased as tiny cans of dried powder or tubes of paste is all faked up from horseradish. The Japanese can export horseradish under the name "wasabi" because the Japanese name for horseradish is "seiyo wasabi" (Western wasabi). They can even call it "real wasabi".
Several companies set up wasabi production in North America. At first they
expected to export it to Japan, but local demand has been so great there's
little left to export. Two grades are grown in North America: sawa-wasabi
(semi aquatic - for culinary use) and oka-wasabi (field grown - for the
nutritional supplement industry). Fresh product is available from these
growers (see Details and Cooking
for suppliers). Photo "borrowed" from
Pacific Coast Wasabi.