Organic white radish from Taiwan

From the perspective of consumers, white radish may have only one name. Only in recent years, because of the popularity of Meinong white jade radish, white radish has another name. From the perspective of farmers, white radish has become a different name with a different color. Many yuan; for agricultural processors, different types of white radish must be used for different foods.

White radish is native to Europe. It is suitable for low-temperature cultivation. It is easy to manage diseases and insect pests. It is abundant in winter in Taiwan. Due to the variety characteristics, the planting time and growing period range from 60 days to 100 days, with Yunlin, Changhua, Chiayi, and Kaohsiung as the main producing areas. Taiwan"s mountainous regions are cold and suitable for growing white radish. Organically cultivated white radish has a delicate taste and a solid structure, and is relatively hollow. Tap the white radish to have a thick sound and a hard skin.

「And because of different regional life and diet culture, the growth and survival of white radish varieties are also affected.」

The mountainous area in northern Taiwan is the world of "plum blossom radish". There is a seed line in Shuangxi, northern Taiwan, which specializes in selling the plum radish. Shuangxi Taiping plum radish is still produced in April. According to information, plum radish was introduced by Dr. Ma Yi from Canada in 1870. Three types of red radish from Siberia were found in the Shuanglian Market in Taipei, as well as "spring breeze." There are twelve varieties of white radish in Dihua Street Seed Row alone.

Dawushan in Kinmen on the outlying islands is dominated by "blue-headed radish", while Kinmen flatland has two types, red radish and leaf-shaped radish. Matsu mainly uses plum radish.

At present, the "radish" that is common in Taiwan is a variety imported from Japan in the 1980s. The root of the leaf radish is only the size of a thumb. It is mainly edible leaves. This variety can be made into red.

The variety at the Longtan Vegetable Market is "Hong Jin Jiao Cai Tou". The top of this turnip is a bit red. The Japanese name is Chidagen. Why don"t people here eat plum radishes that are large and white without roots? It is suspected that this may have something to do with the Hakka preserved environment and living culture. There are also such thin and small varieties in the Kansai region. They marinate radishes with belt meat, so they are also preserved vegetables. Hakka"s method is more chewy than southern Fujian preserved vegetables. The radish rib soup is more popular in the north, so plum varieties are commonly used. And the radish festivals sold in different regions are not the same. For example, the Hsinchu area is the "red head golden cross radish festival". On the east coast, Guanshan Pond and other places, it is "platinum cabbage".

White Jade Radish
The popular "white jade radish" in recent years, most people think that the origin is in Mino, in fact, many varieties of this variety are also grown. There are white jade varieties in places like Xinpu. The Mino Peasant Association has registered "White Jade Radish", which cannot be used elsewhere. Therefore, the "White Jade Radish Festival" is exclusive to Mino.

Yongxiang Radish
"Yongxiang radish" is also known as "Zaizi" (pronounced ki la in Taiwanese). It is a kind of white and sashimi that eats sashimi and caviar. And if it is golden-fried cabbage head, it has astringent taste and is not suitable for sashimi. Ecological writer Liu Kexiang found "Tsai" grown by small farmers in Dapingding and Changhuafangyuan in Puli, Nantou. The main production area of ​​Taipa is Hengchun in Pingtung, and Yulai mushroom belongs to the local characteristic culture.

Bottle Radish
As for what kind of radish cake we often eat? It is a "bottle radish". This variety is large and easy to transport, and it has become a mainstream variety compared to other varieties. The original existence of a variety, good taste may not be the main factor, and easy transportation is also the key. However, the red and gold varieties with small and fragile heads are not suitable for transportation, so they have become good Hakka marinated varieties.

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References

Varieties of white radish
Taste of Organic Radish
Dr. Ma Yi"s contribution to Taiwan"s agriculture