Weixian Radish

Weixian Radish

Weixian Radish is a protected geographical indication product.

Weixian Radish is a protected geographical indication certification trademark.

　　Weixian Radish, also known as "Green Radish" or "Tall Green," has a cultivation history of over 300 years. It is a famous local specialty of Weixian and an outstanding radish variety from Shandong Province. It can be used as a vegetable or eaten raw. Rich in various trace elements such as calcium, magnesium, zinc, and iron, as well as multiple vitamins, eating it raw helps regulate qi, dissolve phlegm, aid digestion, and more. It can also be cooked, pickled, or used medicinally. It is exported to many regions and countries including Hong Kong, Macau, and Southeast Asia, enjoying a high reputation both domestically and internationally. For cooking, it can be stir-fried, tossed, stewed, or pickled, making it one of the main vegetables in the local autumn, winter, and spring seasons. Locals enjoy eating it raw, often serving it with cigarettes, tea, and radish when receiving guests. Regular consumption is believed to help clear phlegm, reduce heat and toxins, strengthen the spleen, regulate qi, and aid digestion. There is a local saying: “Eat radish and drink tea, and you won’t need to fetch medicine from the doctor.” Weixian Radish is rich in vitamins and indeed offers health benefits. With over 300 years of cultivation history, through long-term breeding by farmers and researchers, three varieties have been developed: Large Sprout, Small Sprout, and Second Sprout. The characteristics of these three varieties are largely similar — their leaves are all variegated, with each leaf having 8–10 pairs of lobes and a deep green color. The fleshy roots are all cylindrical, with the above-ground portion accounting for three-quarters of the total length, colored green, and the underground portion making up one-quarter, which is white. The Large Sprout radish has strong growth vigor, with pale greenish-white flesh that is soft, mild in flavor, and lightly spicy, making it suitable for cooking and pickling. The Small Sprout radish grows more weakly, with a dark green skin, thin and crisp texture, sweet and fragrant taste, and superior quality, making it ideal for raw consumption. The Second Sprout radish’s characteristics lie between those of the Large and Small Sprout varieties. Its flesh is dense, emerald green, crisp, sweet, juicy, and tastes like fruit when eaten raw, hence it is also called fruit radish.

　　Weixian Radish was originally mostly produced in the suburbs of Weixian County, with the best quality coming from the Beigong area, hence it was also called Beigong Radish. The Beigong area belongs to Beiguan, so it was also referred to as Beiguan Radish. It was exported to regions such as Hong Kong, various Southeast Asian countries, and major cities across China, earning a high reputation both domestically and abroad. After the founding of the People’s Republic of China, the Shandong Provincial Department of Agriculture listed the purification, rejuvenation, and quality improvement research of Weixian Radish as a scientific research project, organizing agricultural and research institutions to collaborate on the studies. The original variety was restored, and both yield and quality have continued to improve. Originally limited to the suburbs of Weixian, the cultivation of Weixian Radish has now expanded to counties and districts such as Hanting, Changle, Shouguang, Fangzi, Kuiwen, Anqiu, and Qingzhou. The planting area continues to grow, and the radish has also been introduced to regions such as Xinjiang, Sichuan, Guangdong, and Yunnan.