Rábano

Rábano, known in English as radish, is a root vegetable of the species Raphanus sativus in the Brassicaceae family. The edible portion is the swollen taproot, which can be round, oval, or elongated and is typically crisp with a peppery flavor. Radishes are grown for fresh market roots and, in some cultivars, for the greens as well.

Common cultivars include red globe, French breakfast, white icicle, daikon, black radish, and watermelon radish. These differ in size, shape, color, and pungency, ranging from mild, pale centers to stronger, peppery notes.

Radishes are a cool-season crop, grown in well-drained, fertile soil with full sun to partial shade. They mature quickly, often in 3–6 weeks, depending on variety. They prefer consistent moisture and can be affected by pests such as flea beetles and root maggots. Successional sowings extend the harvest.

Nutritionally, radishes are low in calories and provide vitamin C, potassium, and dietary fiber, while containing glucosinolates that contribute to their sharp flavor. They are commonly eaten raw in salads or sliced as a garnish, and can be pickled or lightly cooked. The leaves are also edible and are used as greens in various cuisines.

Originating in Asia and cultivated in Europe in antiquity, radishes spread worldwide and became a common staple in many culinary traditions. In Spanish-speaking regions, rábanos are a frequent fresh component of meals, with the greens used as cooked greens in some dishes.