Radish

The radish is a root vegetable of the Brassicaceae family.

Related Topics:
Root vegetable - Brassicaceae

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The most popular part for eating is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. The skin comes in a variety of colours. Most commonly known is the round, red-skinned variety. Other varieties may have a pink, white or grey-black skin. A large, round yellow-skinned variety has a subtle taste of lemon.

Related Topics:
Taproot - Leaf vegetable - Lemon

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A large black radish is (nowadays, rather uncommonly) consumed in France where it is known as raifort.

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The East Asian giant white radish is called "Chinese radish" or "daikon". It is mild-flavored and is usually called daikon radish in US supermarkets. The most common variety is carrot-shaped, and approximately 8 to 14 inches (200 to 350 mm) long and 2 to 4 inches (50 to 100 mm) in diameter.

Related Topics:
East Asian - Daikon - US - Supermarket - Carrot

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The bulb of the radish is usually eaten raw, but tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavour. The "sting" of the taste can be removed by peeling off the red skin. Eating too many radishes can cause one to belch.

Related Topics:
Pepper - Belch

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Radishes range in sizes, in some instances growing to proportions of over 1 kg (2 lb). They are a popular choice for personal cultivation, as they are fairly easy to grow. It is a rapidly-maturing crop, with many varieties able to reach maturity within 30 days.

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