Raphanus raphanistrum subsp. landra
(Moretti ex DC.) Bonnier & Layens
Sea radish, Black radish, Spanish radish
(c) Emanuele Santarelli, some rights reserved (CC BY-SA), uploaded by Emanuele Santarelli
(c) Nina Išić, some rights reserved (CC BY-NC), uploaded by Nina Išić
(c) Nadezhda Nayanova, some rights reserved (CC BY-NC), uploaded by Nadezhda Nayanova
What to Eat
Edible parts: Flowers, Leaves, Root, Seeds pod
All tender parts of the plant are edible. The leaves and flowers have a spicy taste or aftertaste. The seedpods can be eaten, as can the outer skin of the root (after being washed). It is said that John Walker cultivated sea radish root as an alternative to horseradish after discovering the plant on the west coast of Scotland as early as 1753.
Where to Find It
It is a temperate plant. It grows in a range of soils types but is best in acid soils. Tasmania Herbarium.
Africa, Australia, Britain, Canada, Europe, France, Italy, Malta, Mediterranean, North Africa, Sicily, Spain, Tasmania, Tunisia,
How to Identify
A cabbage family herb. It grows each year from seeds. The leaves are simple and alternate. The flowers are pale yellow with 4 petals in a cross shape.
How to Grow
Plants grow easily from seeds.
Wikipedia
Source ↗Raphanus raphanistrum, also known as wild radish, white charlock or jointed charlock, is a flowering plant in the family Brassicaceae. The species is native to western Asia, Europe and parts of Northern Africa. It has been introduced into most parts of the world and is regarded as a habitat threatening invasive species in many areas, for example, Australia. It spreads rapidly and is often found growing on roadsides or in other places where the ground has been disturbed. The cultivated radish, widely used as a root vegetable, is sometimes considered to be one of its subspecies as Raphanus raphanistrum subsp. sativus.
