radish

Radish, or Raphanus sativus, is a root vegetable in the Brassicaceae family. It includes a range of cultivars grown for edible roots, and, in some cases, for their greens. It is typically cultivated as a cool-season crop in temperate regions.

Most radishes are small to medium-sized roots with a crisp texture and a peppery to mildly spicy flavor. Common table varieties include red globe radishes such as Cherry Belle and French Breakfast, white icicle radishes, and winter types such as black radish or long white daikon. Watermelon radish has a pink interior.

Radishes are quick to mature, often ready for harvest within a month of sowing. They prefer well-drained soil and consistent moisture. They are harvested when roots reach desired size to avoid bitterness. Seeds can be sown successively to extend harvest.

Nutritionally, radishes are low in calories and a source of vitamin C, potassium, and fiber. They contain glucosinolates and enzymes that contribute to their characteristic pungent flavor. The greens are also edible and nutritious, commonly used in salads or cooked dishes.

Radishes store best in a cool refrigerator, with leaves removed and roots kept dry in perforated bags. They can be pickled, sauteed, roasted, or eaten raw in salads.

Originating in Europe and Asia, radishes have been cultivated for centuries and have become a staple in many cuisines worldwide. Major producers include China, Mexico, Spain, and the United States, reflecting a wide global use.