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Margelan radishes can widely vary in size and shape, depending on its growing conditions. The roots generally have a cylindrical, round, oval to elongated shape, and the skin is semi-rough, matte, firm, and pale green, sometimes displaying a white nose on the non-stem end. Underneath the surface, the flesh is dense, aqueous, and crisp, ranging in color from pale green to variegated hues of white and green, to pale green with some faint dark green striping. Margelan radishes have a juicy and crunchy, snap-like quality with a mildly vegetal, sweet, and sharp flavor.
Seasons/Availability
Margelan radishes are available in the fall through winter.
Current Facts
Margelan radishes, botanically classified as Raphanus sativus, are uniquely shaped, edible green roots that belong to the Brassicaceae family. Also known as Chinese radishes, Lobo, and Green radishes, Margelan radishes are native to China and have been cultivated throughout Asia since their introduction on the Silk Road. Margelan radishes were especially popular in Margilan, Uzbekistan, which is the city the radish is named after, and the variety is favored for its resistance to frost, semi-sweet taste, and juicy, crisp nature. Margelan radishes also have an unusual growth habit where the majority of the root is situated above ground, allowing farmers to harvest the root by hand without the use of a tool.
Nutritional Value
Margelan radishes are an excellent source of minerals such as manganese, potassium, and magnesium and also contain some iron, copper, calcium, phosphorus, and vitamin A. In Asian folk medicine, Margelan radishes are juiced and mixed with honey to help reduce symptoms associated with respiratory conditions and contain fiber to help cleanse the digestive tract.
Applications
Margelan radishes are best suited for both raw and cooked applications such as boiling, steaming, and sautéing. The radishes are most commonly consumed fresh to preserve their flavor and nutrients and can be sliced or grated raw into many different variations of salads. In Uzbekistan, Margelan radishes are popularly incorporated into cold soups such as carlop, also known as chalap and chalob. This cold yogurt soup minces radishes with cucumbers, parsley, dill, and cilantro and is traditionally served as an appetizer on hot summer days. Margelan radishes can also be layered onto sandwiches, used as a vessel for dips, or they can be pickled for extended use and served as a side dish or condiment. In addition to fresh preparations, the radishes can be minced into fillings for dumplings, simmered in hot soups, cooked into casseroles or potato dishes, or sautéed and served as a simple side dish with salt. Margelan radishes pair well with meats such as lamb, pork, beef, sausage, and fish, squid, eggs, mushrooms, pumpkin, red onion, tomatoes, beets, apples, pears, celery, and hazelnuts. The fresh radishes will keep up to four months when stored in a professional cellar with controlled humidity and temperature. When stored in home refrigerators, the radishes will keep up to one month.
Ethnic/Cultural Info
Margelan radishes are commonly incorporated into plov, which is a well-known rice dish across Central Asia and is regarded as Uzbekistan’s national dish. Plov is also known as osh and pilaf, and there are many variations of the recipe with rice, cooked meat, and carrots as the foundation. In Uzbekistan, plov centers are found in the major cities that act as a gathering place for locals. At the centers, chefs can prepare plov for over one thousand people, and the dish is cooked in a kazan, which is a large pot or cauldron placed over an open fire. Plov centers only serve plov with bread, sometimes salad, tea, and other drinks, and the national dish is a favored meal for special occasions, family gatherings, and weddings. Plov is a symbol of community in Uzbekistan, and plov centers further exemplify the feeling of comradery by cooking large batches of food in communal halls. Variations of plov include ingredients like apricots, Margelan radishes, raisins, garlic, onions, and typically serve lamb, horse sausage, a delicacy of the region, or beef.
Geography/History
Margelan radishes are native to China and have been cultivated since ancient times. The roots were then spread across Asia and Europe along the Silk Road, where they were used for trade. Margelan radishes became established in many cities, including Margilan in Uzbekistan, which is the city the root is named after, and the radish was also introduced to Russia, where it later became registered in 2007. Today Margelan radishes are commercially cultivated in Uzbekistan, Korea, China, Japan, and Ukraine, and the roots are also grown through small farms and in home gardens throughout Asia and Europe.
Supermarket Magnum
Almagul 18 A, Almaty, Kazakhstan
8 (727) 339 7340
Margellan radishes of Central Asia…Margelan radishes originated in China and have a long history of cultivation dating back to ancient times. They spread across Asia and Europe via the Silk Road and became prominent in cities like Margilan, Uzbekistan, after which they are named. Registered in Russia in 2007, Margelan radishes are now commercially grown in countries such as Uzbekistan, Korea, China, Japan, and Ukraine, while also being cultivated in small farms and home gardens across Asia and Europe.
Supermarket SMall
Kazakhfilm microdistrict, Almaty, Kazakhstan
Margellan radishes at Almaty supermarket…Margelan radishes are often used in plov, a cherished rice dish from Central Asia, particularly Uzbekistan. Plov, also referred to as osh or pilaf, brings communities together, especially at plov centers where chefs prepare the dish for over a thousand people in a kazan, a large cauldron over an open fire. These gatherings highlight tradition and camaraderie, incorporating ingredients like Margelan radishes, garlic, raisins, and apricots, with lamb or horse sausage as popular protein choices.
Galmart Supermarket
улица Розыбакиева 263, Алматы 050060, Казахстан
Margellan radishes of Kazakhstan…Margelan radishes can vary greatly in shape and size, influenced by their growing conditions. They may be cylindrical, round, oval, or elongated, featuring semi-rough, matte, and firm pale green skin, occasionally with a white tip. Their dense, crisp flesh ranges in color from pale green to variegated hues of white and green. These radishes are known for their juicy, crunchy texture and mildly sweet yet sharp, vegetal flavor.
Supermarket Magnum
ул. Радостовца 292, Алматы 050060, Казахстан
Margelan radishes of Kazakhstan…Margelan radishes are highly versatile and can be eaten raw in salads, added to cold soups like Uzbekistan's chalop, layered on sandwiches, or pickled for extended use. They also work well in cooked dishes such as soups, dumpling fillings, casseroles, or sautéed side dishes. They pair beautifully with ingredients like meats, mushrooms, tomatoes, and apples. Properly stored, they can last up to four months in a cellar or a month in a home refrigerator.
Supermarket Magnum
улица Хан Шатыр 273, Алматы 050000
Margelan radishes of Kazakhstan…Margelan radishes are botanically classified as Raphanus sativus and are part of the Brassicaceae family. Native to China, they spread across Asia via the Silk Road and became particularly popular in Margilan, Uzbekistan, the city they are named after. Renowned for their semi-sweet flavor, frost resistance, and juicy texture, they grow with most of their root above ground, making them easy to harvest manually without tools.
Supermarket Magnum
Almagul 18A, Almaty, Kazakhstan
Margelan radishes of Kazakhstan…Margelan radishes are native to China and were widely spread along the Silk Road for trade, eventually being introduced to many regions, including Margilan in Uzbekistan, the city they are named after. They were also brought to Russia and officially registered there in 2007. Today, Margelan radishes are commercially cultivated in countries like Uzbekistan, Korea, China, Japan, and Ukraine, with additional growth occurring in small farms and home gardens across Asia and Europe.
Magnum supermarket
Almagul 18A, Almaty, Kazakhstan
Margelan radishes of fertile South Kazakhstan…Margelan radishes are a key ingredient in some variations of plov, Uzbekistan's national dish. Plov, also known as osh or pilaf, is made with rice, cooked meat, and carrots as its base and symbolizes community. In Uzbekistan, plov centers prepare it for over a thousand people in a kazan, a large cauldron over an open fire. These centers serve plov with bread, salad, and tea, highlighting their role in gatherings like weddings and family events, fostering a deep sense of connection and tradition.
Supermarket SMall
15 line street, Almaty, Kazakhstan
Margelan radishes of Kazakhstan..Margelan radishes can vary greatly in appearance depending on growing conditions. Their shapes range from cylindrical to oval or elongated, with semi-rough, matte, firm skin. These radishes have crisp, dense flesh in hues of pale green, green and white, or faintly striped with dark green. Their juicy and crunchy texture combines mild vegetal sweetness with a sharp, refreshing flavor.
Kazakhfilm food fair
5WX4+2G5, улица Жарокова, Алматы, Казахстан
Margelan radishes of Kazakhstan…Margelan radishes are versatile in culinary applications, suitable for raw and cooked dishes such as boiling, steaming, or sautéing. In Uzbekistan, they are a key ingredient in cold yogurt soup called carlop, blended with cucumbers, parsley, dill, and cilantro. They complement meats like lamb and pork, vegetables like mushrooms and pumpkin, and fruits like apples and pears. When properly stored, they can stay fresh for up to four months in a cellar or one month in a refrigerator.
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