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Daikon or Chinese radish, Raphanus sativus
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Daikon or Chinese radish, Raphanus sativus
Daikon, winter radish, or Chinese radish, Raphanus sativus. Handcoloured lithograph from Louis van Houtte and Charles Lemaires Flowers of the Gardens and Hothouses of Europe, Flore des Serres et des Jardins de l Europe, Ghent, Belgium, 1857
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Media ID 23175444
© Florilegius/Mary Evans
Chine Flore Hothouses Houtte Lemaire Radish Raphanus Sativus Serres Daikon
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This exquisite handcoloured lithograph depicts the captivating Daikon, or Chinese radish, Raphanus sativus, from the renowned horticultural publication "Flowers of the Gardens and Hothouses of Europe" by Louis van Houtte and Charles Lemaires. Published in Ghent, Belgium, in 1857, this masterpiece showcases the radish in all its splendor, with delicate pink and white petals unfurling from its central bulb. The Daikon, also known as winter radish or Chinese radish, is a unique and essential ingredient in East Asian cuisine. Unlike its smaller and more commonly consumed European counterpart, this radish is grown for its long, white, crisp root, which can reach up to a meter in length. The radish is prized for its crunchy texture and mild, slightly sweet flavor. The intricate details of the Daikon's leaves, veins, and roots are beautifully rendered in this lithograph, providing a glimpse into the meticulous botanical illustration techniques of the time. The delicate pink and white roses that accompany the radish add a striking contrast and serve to highlight its unique beauty. This image not only showcases the aesthetic appeal of the Daikon but also serves as a testament to the artistry and dedication of the botanical illustrators of the 19th century. The publication of "Flowers of the Gardens and Hothouses of Europe" was a significant contribution to the field of horticulture, documenting a vast array of plants from across the European continent and beyond. This particular image of the Daikon remains a fascinating and visually stunning representation of this essential and beloved ingredient in Asian cuisine.
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