Lingshui White Radish

Lingshui White Radish

　　White Radish

　　White radish is one of the main winter vegetables in Lingshui. It is quite nutritious, containing not only water but also large amounts of carbohydrates, various vitamins, fats, as well as minerals such as calcium, phosphorus, and iron. There is a folk saying: “Eat radish in winter and ginger in summer, and you won’t need to trouble the doctor for medicine.” It has various health benefits such as aiding digestion, soothing the stomach, relieving hangovers, dissolving phlegm, treating asthma, detoxifying, relieving itching, promoting urination, quenching thirst, and invigorating the body. According to *Compendium of Materia Medica*, raw radish can relieve thirst and bloating, while cooked radish can dissolve phlegm and aid digestion. The average annual production is 75,000 kilograms.

　　Lingshui white radish is best represented by the Daning variety, mostly from the Short Leaf No. 13 and Nanpanzhou strains. It is harvested 45–55 days after sowing, with individual weights ranging from 0.5 to 1.5 kilograms, and yields of 200–300 kilograms per mu. This radish grows quickly, is high-yielding, tolerant to high temperatures and humidity, and adaptable. The roots are cylindrical with snow-white flesh, thin skin, and a crisp, sweet, and tender flavor. The pickled radish produced by the people of Daning is particularly famous for its thick, plump slices, even wrinkles, and a satisfyingly crisp, soft, salty-sweet taste that is highly favored by locals.