Radish

What is Radish?
Botanically termed as raphanus sativus, the radish is a herbaceous plant grown for their crisp and peppery-tasting roots. This plant of the mustard family with a pungent root was domesticated in Europe in pre-Roman times. Some of the roots are long and tapering, others are globular; the latter are commonly known as turnip radishes. A native to China, this vegetable is grown and consumed in every corner of the globe.

Radishes are available in various varieties, with white, red, or black roots of different shapes and sizes. Being a fast growing plant, they can be ready for harvest in less than a month. The best quality

roots are produced in spring or fall when temperatures are in the range of 50 to 65°F, with ample moisture. Certain species of radishes are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production. In China, they are generally pickled in brine; whereas radishes are considered as a staple food in Japan.

Varieties
Generally, radishes can be classified into four main types viz. summer, fall, winter, and spring. They differ considerably in their colours, shapes and types, such as black or multi-coloured radishes, with round or elongated roots that can grow longer than a parsnip. They are similar to beets as far as their colour is concerned, but radishes are usually smaller, smoother, and brighter in color.

Plant Description
A cold climate crop, radish is an annual or biennial plant of Chinese origin belonging to the plant order capparales. This plant of the mustard family is grown for its thickened root, which is eaten