Radish
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| Radish | ||||||||||||||
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 Red radish | ||||||||||||||
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The radish is a root vegetable of the Brassicaceae family.
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.
A large black radish is (nowadays, rather uncommonly) consumed in France where it is known as raifort.
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.
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.
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.