Khác biệt giữa bản sửa đổi của “Cải củ”

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==Canh tác==

Summer radishes mature rapidly, with many varieties germinating in 3–7 days, and reaching maturity in three to four weeks.<ref name="faust1996">Faust, Joan Lee. (1996-03-03.) [http://query.nytimes.com/gst/fullpage.html?res=9C05E0DB1E39F930A35750C0A960958260 "Hail the Speedy Radish, in All Its Forms."] ''The New York Times'', via nytimes.com archives. Retrieved on 2007-09-27.</ref><ref name="peterson1999">Peterson, Cass. (1999-05-02.) [http://query.nytimes.com/gst/fullpage.html?res=9C0CEFDE103DF931A35756C0A96F958260 "Radishes: Easy to Sprout, Hard to Grow Right."] ''The New York Times'', via nytimes.com archives. Retrieved on 2007-09-27.</ref> A common garden crop in the U.S., the fast harvest cycle makes them a popular choice for children's gardens.<ref name="faust1996" /> Harvesting periods can be extended through repeated plantings, spaced a week or two apart.<ref name="beattie1938" />

 

 

=== Spring or summer radishes ===

Sometimes referred to as European radishes or spring radishes if they're planted in cooler weather, summer radishes are generally small and have a relatively short 3–4 week cultivation time.{{Citation needed|date=September 2007}}

 

 

=== Winter varieties ===

Black Spanish or Black Spanish Round occur in both round and elongated forms, and are sometimes simply called the black radish or known by the French name ''Gros Noir d'Hiver.'' It dates in Europe to 1548,<ref>Aiton, William Townsend. (1812.) [http://books.google.com/books?id=y4QCAAAAYAAJ&pg=PA129&dq=radish+black.spanish+date:1500-1835&as_brr=0 "Hortus Kewensis; Or, A Catalogue of the Plants Cultivated in the Royal Botanic Garden at Kew, Second Edition, Vol. IV"] Longman, Hurst, Rees, Orme, and Brown: London. Page 129. Retrieved on 2007-09-28.</ref> and was a common garden variety in England and France the early 19th century.<ref>Lindley, George. (1831.) [http://books.google.com/books?id=DJqCT_QapToC&pg=PA570&dq=Noir+Gros+Rond+d%E2%80%99Hiver+date:1500-1840&as_brr=0#PPR3,M1 "A Guide to the Orchard and Kitchen Garden: Or, an Account of the Most Valuable Fruit and Vegetables Cultivated in Great Britain."] Longman, Rees, Orme, Brown, and Green: London. Retrieved on 2007-09-28.</ref> It has a rough black skin with hot-flavored white flesh, is round or irregularly pear shaped,<ref>McIntosh, Charles. (1828.) [http://books.google.com/books?id=zZ46AAAAMAAJ&pg=PA288&dq=radish+black.spanish+date:1500-1835&as_brr=0 "The Practical Gardener, and Modern Horticulturist."] Thomas Kelly: London. Page 288.</ref> and grows to around {{convert|10|cm|0|abbr=on}} in diameter.

 

 

=== Seed pod varieties ===

The seeds of radishes grow in [[silique]]s (widely referred to as "pods"), following flowering that happens when left to grow past their normal harvesting period. The seeds are edible, and are sometimes used as a crunchy, spicy addition to salads.<ref name="peterson1999" /> Some varieties are grown specifically for their seeds or seed pods, rather than their roots. The Rat-tailed radish, an old European variety thought to have come from East Asia centuries ago, has long, thin, curly pods which can exceed {{convert|20|cm|0|abbr=on}} in length. In the 17th century, the pods were often pickled and served with meat.<ref name="peterson1999" /> The München Bier variety supplies spicy seeds that are sometimes served raw as an accompaniment to beer in Germany.<ref>Williams, Sally (2004) [http://www.kitchengardeners.org/rat-tailed_radish.html "With Some Radishes, It's About The Pods"], Kitchen Gardners International. Retrieved on June 21, 2008.</ref>

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