Rugao White Radish

Rugao White Radish

Rugao White Radish is a geographical indication certification trademark.

　　The cultivation history of Rugao radishes dates back over a thousand years. Legend has it that during the Tang Dynasty’s Taihe era (827–836 AD), monks at Dinghui Temple in Rugao were already growing them. They would carve their homegrown radishes into lotus flowers, Buddha’s hands, pagodas, lanterns, and other shapes to use as offerings to worshippers, who called them “caifu.” Their seeds were known as “caifuzi” and used medicinally. Over time, the practice gradually spread among the people and became widely cultivated. The *Rugao County Annals* compiled in 1750 (the Gengwu year of the Qianlong reign in the Qing Dynasty) recorded: “Radishes, also called caifu, come in red and white varieties and can be planted all year round, though they grow best in late dog days and early autumn. Once their skins crack, they’re ready to eat. Those grown in rich soil are sweet and crisp, while those in poor soil are firm and spicy.” Nowadays, red radishes are rarely planted and only appear in small quantities around the Dragon Boat Festival. White radishes dominate. The Rugao white radish we know today is a locally distinctive, high-quality variety carefully selected and cultivated by farmers in the region over hundreds of years. Processed into finely made “Rugao Dried Radish,” it is a long-renowned specialty of Jiangsu Province, historically exported both domestically and internationally. [1]

　　2. Characteristics: The climate in the Rugao area is favorable, with good water and fertilizer conditions, and predominantly sandy soil—ideal for growing white radishes. After centuries of careful cultivation and selection, the radishes produced here are noticeably superior to those from other regions, making “Rugao radishes” famous worldwide. Among them, the “Rival to Snow Pears” brand radishes grown around Xinmin and the towns of Dongchen and Damings around Rugao city are considered the best. Distinct local varieties have now been developed, such as “Duck Egg Head,” which is shaped like a duck egg; “Neck Pinch,” whose stem base is thin like a neck; and “Hundred-Day,” which matures in a hundred days. Their common traits are: thin skin, tender flesh, juicy texture, sweet taste without spiciness, low lignin content, and a satisfying bite with no residue. They are celebrated far and wide for being tender, crisp, and sweet.

　　3. Nutritional Content: Rugao radishes are rich in vitamin C, vitamin B₂, and nutrients such as calcium, phosphorus, and iron. The starch enzymes and mustard oil in radishes promote gastrointestinal digestion and stimulate appetite.

　　Eating white radishes raw is more scientific. This is because the starch enzymes in radishes are heat-sensitive and break down when temperatures exceed 70°C, as does vitamin C. Traditional Chinese medicine holds that raw radishes are pungent and cold in nature, with benefits such as quenching thirst, clearing internal heat, resolving phlegm, calming wheezing, aiding digestion, promoting bowel movements, breaking down phlegm, and detoxifying. When cooked, they become sweet, mild, and neutral in nature, helping to regulate qi and aid digestion. Additionally, radishes contain highly active interferon inducers, but these are heat-sensitive and can only directly stimulate mucosal cells—and thus prompt the digestive tract to produce interferon to reduce the risk of digestive tract cancer—when eaten raw and chewed thoroughly or juiced. Moreover, radishes are also rich in crude fiber and lignin, both of which are easily destroyed when cooked.

　　Rugao White Radish

　　Rugao Municipal Planting Industry Association

　　11929621

　　Radish