radishes

简明释义

英[ˈrædɪʃɪz]美[ˈrædɪʃɪz]

n. [园艺]萝卜（radish 的复数）；小萝卜；水萝卜

英英释义

单词用法

同义词

反义词

例句

1.MAMMIE: We ain't got nothing but radishes in the garden.

奶妈：园子里什么也没有，只有红萝卜。

2.At the farmer's market I got tomatoes, cucumbers, radishes, etm.

我在农贸市场买了些西红柿，黄瓜，小萝卜等小东西。

3.If unused, winter radishes run to seed in spring.

如果不去动的话，冬萝卜会在春天开花结籽。

4.I bought a large bunch of radishes.

我买了一大捆萝卜。

5.Red radishes. They're delicious.

红萝卜红萝卜好吃！

6.Carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots, fresh or chilled.

鲜或冷藏的胡萝卜、萝卜、色拉甜菜根、婆罗门参、块根芹、小萝卜及类似的食用根茎。

7.Grandmother pulled out some radishes, and then began to dig field.

奶奶拔了几个萝卜后就开始挖地了。

8.I love adding fresh radishes to my salads for an extra crunch.

我喜欢在沙拉中添加新鲜的萝卜，增加额外的脆感。

9.The farmers' market had a beautiful display of colorful radishes.

农贸市场有一排美丽的多彩萝卜展出。

10.You can pickle radishes to preserve their flavor and enjoy them later.

你可以腌制萝卜以保留它们的味道，之后享用。

11.My grandmother used to grow radishes in her garden every spring.

我奶奶每年春天都会在她的花园里种萝卜。

12.Adding sliced radishes to tacos gives them a refreshing taste.

在塔可饼中加入切片的萝卜能增添清新的味道。

作文

Radishes are a popular root vegetable that belong to the Brassicaceae family, which also includes cabbage, broccoli, and kale. These vibrant vegetables come in various colors, including red, white, pink, and purple, and they are known for their crunchy texture and peppery flavor. One of the most appealing aspects of radishes（“小萝卜”） is their versatility in culinary applications. They can be eaten raw in salads, pickled, sautéed, or even roasted. Their unique taste adds a delightful kick to dishes, making them a favorite among chefs and home cooks alike. In addition to their culinary uses, radishes（“小萝卜”） are also packed with nutrients. They are low in calories but rich in vitamins and minerals, including vitamin C, potassium, and fiber. This makes them an excellent choice for those looking to maintain a healthy diet. Furthermore, the high water content of radishes（“小萝卜”） helps keep you hydrated, especially during hot summer months. Growing radishes（“小萝卜”） is relatively easy, making them a popular choice for home gardeners. They thrive in well-drained soil and prefer cooler temperatures, which is why they are often one of the first crops planted in spring. With a short growing season of about three to four weeks, gardeners can enjoy fresh radishes（“小萝卜”） in no time. The satisfaction of harvesting your own vegetables adds to the appeal of gardening and encourages many to cultivate their own food. Another interesting aspect of radishes（“小萝卜”） is their historical significance. They have been cultivated for thousands of years, with evidence of their use dating back to ancient Egypt. Radishes（“小萝卜”） were even mentioned in the writings of the Greek philosopher Aristotle. Throughout history, they have been appreciated not only for their taste but also for their health benefits. In traditional medicine, radishes（“小萝卜”） have been used to aid digestion and improve liver function. In recent years, there has been a growing interest in heirloom varieties of radishes（“小萝卜”）. These traditional types often have unique flavors and colors that are not commonly found in supermarket varieties. Heirloom radishes（“小萝卜”） can add visual appeal and a diverse range of tastes to your meals. Trying different varieties can be an exciting adventure for food enthusiasts and a way to support biodiversity in agriculture. In conclusion, radishes（“小萝卜”） are more than just a simple vegetable; they are a nutritious, versatile, and historically rich food that can enhance any meal. Whether enjoyed in a fresh salad, pickled as a condiment, or roasted as a side dish, radishes（“小萝卜”） offer a delightful crunch and a burst of flavor. Their ease of cultivation makes them accessible to gardeners of all levels, and their numerous health benefits make them a valuable addition to any diet. So next time you see radishes（“小萝卜”） at the market or in your garden, remember their history, their health benefits, and the joy they can bring to your table.

小萝卜是一种受欢迎的根菜，属于十字花科，这个科还包括卷心菜、花椰菜和羽衣甘蓝。这些色彩鲜艳的蔬菜有多种颜色，包括红色、白色、粉色和紫色，以其脆嫩的质地和辛辣的味道而闻名。小萝卜最吸引人的方面之一是它们在烹饪应用中的多样性。它们可以生吃于沙拉中、腌制、炒制或甚至烤制。它们独特的味道为菜肴增添了愉悦的风味，使它们成为厨师和家庭厨师的最爱。 除了烹饪用途外，小萝卜还富含营养。它们热量低，但富含维生素和矿物质，包括维生素C、钾和纤维。这使得它们成为希望保持健康饮食的人的绝佳选择。此外，小萝卜的高水分含量有助于保持水分，特别是在炎热的夏季。 种植小萝卜相对简单，因此它们成为家庭园丁的热门选择。它们在排水良好的土壤中茁壮成长，喜欢凉爽的气温，这就是为什么它们通常是春天最早种植的作物之一。由于生长周期短，约为三到四周，园丁很快就能享受到新鲜的小萝卜。收获自己种植的蔬菜的满足感增加了园艺的魅力，并鼓励许多人自己种植食物。 小萝卜的另一个有趣方面是它们的历史意义。它们已经被培育了几千年，有证据表明它们的使用可以追溯到古埃及。小萝卜甚至在希腊哲学家亚里士多德的著作中被提及。在历史上，它们不仅因其味道而受到赞赏，还因其健康益处而受到重视。在传统医学中，小萝卜被用来帮助消化和改善肝功能。 近年来，人们对小萝卜的古老品种产生了越来越大的兴趣。这些传统品种通常具有超市品种中不常见的独特风味和颜色。古老的小萝卜可以为您的餐点增添视觉吸引力和多样化的口味。尝试不同的品种对于美食爱好者来说可能是一场激动人心的冒险，也是支持农业生物多样性的一种方式。 总之，小萝卜不仅仅是一种简单的蔬菜；它们是营养丰富、多才多艺且历史悠久的食物，可以提升任何餐点。无论是在新鲜沙拉中、生吃、作为调味品腌制，还是作为配菜烤制，小萝卜都提供了令人愉悦的脆感和爆发的风味。它们的易种植性使得各个水平的园丁都能轻松接触，而它们众多的健康益处使它们成为任何饮食中有价值的补充。因此，下次您在市场或花园中看到小萝卜时，请记住它们的历史、健康益处，以及它们可以为您的餐桌带来的乐趣。