Radish Cultivation in Pakistan

Radish is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radish is grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. It has numerous varieties, varying in size, color and the length of time they take to mature. It is sometimes grown as companion plants and it suffers from few pests and diseases. It germinates quickly and grow rapidly, smaller varieties being ready for consumption within a month while larger daikon varieties taking several months. Some radishes are grown for their seeds: oil-seed radishes, for instance, may be grown for oil production. Others are used for sprouting and both roots and leaves are sometimes served cooked.

Varieties of radish are now broadly distributed around the world, but there are almost no archaeological records available to help determine its early history and domestication. However, scientists tentatively locate the origin of Raphanus sativus in Southeast Asia, as this is the only region where truly wild forms have been discovered. India, central China, and central Asia appear to have been secondary centers where differing forms were developed. Radishes enter the historical record in 3rd century B.C. Greek and Roman agriculturalists of the 1st century A.D. gave details of small, large, round, long, mild, and sharp varieties. The radish seems to have been one of the first European crops introduced to the Americas. A German botanist, reported radishes of 100 pounds (45 kg) and roughly three feet in length in 1544, although the only variety of that size today is the Japanese Sakurajima radish. The large, mild, and white East Asian form was developed in China but is mostly associated in the West with the Japanese daikon, owing to Japanese agricultural development and larger exports.

A variety of vegetables are cultivated in Pakistan. Potatoes, onions, tomatoes, melons and other cucurbits are some of the major vegetable species grown in Pakistan. Mainly vegetables are concentrated in the vicinities of big urban centers like Lahore, Karachi and Peshawar. Area and production of radish is concentrated in Sheikhupura around Lahore.

The radish belongs to the family of Cruciferae. The radish probably originated in central and western China and the Indo-Pakistan subcontinent. Radish is a favorite crop for kitchen gardening, because it is easily grown and is ready for use in three to six weeks after sowing. It is grown for its fleshy edible roots, which are eaten raw as salad, or cooked as a vegetable. Radish has a cooling effect, prevents constipation increases appetite and is tasty. Radish contains mostly protein, sugar, vitamin C and other important nutrients. It is recommended to patients suffering from piles, liver trouble, enlarged spleen and jaundice. Its leaves are cooked as leafy vegetables in different forms and are very rich in minerals and vitamins A and C.

Radish can be grown on all soil types, but grows well in light rich and moist soils. The major identified districts for radish production are Sheikhupura, Sahiwal, R.Y. Khan, Toba Tek Singh and Okara.

In Pakistan it is cultivated over an area of 10133 hectares producing 173806 tones. It is widely used as root vegetable; however, its immature young green pods are also used as a vegetable by a large population. Indigenous cultivars are mostly white having a triangular or cylindrical shape roots with more pungent taste than introduced types. Genetic variability of radish germplasm is not much investigated and only a few studies have been reported on phenotypic diversity. As compared to other crucifer species, the diversity of radish is not yet characterized at genetic and molecular levels despite its world-wide economic importance.