Raphanus

Raphanus is a genus of flowering plants in the family Brassicaceae, commonly known as radishes. The most widely cultivated species is Raphanus sativus, grown for its fleshy, edible root. The genus also includes wild radish (Raphanus raphanistrum) and other cultivated forms such as rat-tail radish (Raphanus caudatus) and black radish (Raphanus sativus var. nigrum).

Description and varieties: Raphanus species are annual or biennial herbs with a basal rosette of leaves and a swollen edible root. Roots vary in shape from globe to tapered, and colors range from white to red, pink, purple, or black depending on cultivar. Leaves are pinnately lobed and often have a peppery flavor. Common cultivated forms include red globe types, French breakfast, Cherry Belle, the long white daikon, and black radish varieties.

Cultivation: Radishes are cool-season crops, sown in early spring or fall for quick harvests. They prefer well-drained soil, consistent moisture, and full sun to partial shade. Many varieties mature in about 3 to 6 weeks, but hot weather can cause bolting and woody roots. Pests such as flea beetles and root maggots can affect seedlings, and diseases like clubroot can be problematic in susceptible soils.

Uses and nutrition: Radish roots are eaten raw in salads, sliced on sandwiches, pickled, or cooked. Leaves may be consumed as greens. Varieties include the red globe, daikon, and black radish. Nutritionally, radishes are low in calories and provide vitamin C, fiber, and minerals. Raphanus is cultivated worldwide and holds culinary, cultural, and ornamental value in many cuisines.