Editing Radish

{{Short description|Root vegetable of the family Brassicaceae}}
{{Hatnote| Radish may also refer to any member of the genus ''[[Raphanus]]'' (the "radishes").<br />For other uses, see [[Radish (disambiguation)]].}}
{{Speciesbox
| image = Radish 3371103037 4ab07db0bf o.jpg
| genus = Raphanus 
| species = sativus
| authority = [[Carl Linnaeus|L.]]
| synonyms = * ''[[Raphanus raphanistrum]]'' subsp. ''sativus'' <small>L.</small>
}}
The '''radish''' ('''''Raphanus sativus''''') is a [[flowering plant]] in the mustard family, [[Brassicaceae]]. Its large [[taproot]] is commonly used as a [[root vegetable]], although the entire plant is edible and its [[leaf|leaves]] are sometimes used as a [[leaf vegetable]]. Originally domesticated in [[Asia]], radishes are now grown and consumed globally. The radish is sometimes considered to form a [[species complex]] with the [[wild radish]], and instead given the [[Trinomial nomenclature|trinomial name]] ''Raphanus raphanistrum'' subsp. ''sativus''.<ref name="u427">{{cite report | author=CABI | title=Raphanus sativus (radish) | date=2022-01-07 | doi=10.1079/cabicompendium.46796 | page=| doi-access=free }}</ref>

Radishes are often used raw as a crunchy [[salad]] [[vegetable]] with a [[pungency|pungent]], slightly spicy flavor, varying in intensity depending on its growing environment. There are numerous [[variety (botany)|varieties]] varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including [[glucosinolate]], [[myrosinase]], and [[isothiocyanate]]. They are sometimes grown as [[companion plant]]s and suffer from few pests and diseases. They germinate quickly and grow rapidly, common smaller varieties being ready for consumption within a month, while larger ''[[daikon]]'' varieties take several weeks. Being relatively easy to grow and quick to harvest, radishes are often planted by novice gardeners. Another use of radish is as a [[Cover crop|cover]] or [[catch crop]] in winter,<ref>{{cite journal | last1 = Price | first1 = Andrew J. | last2 = Jason | first2 = K. Norsworthy | year = 2013 | title = Cover Crops for Weed Management in Southern Reduced-Tillage Vegetable Cropping Systems | doi = 10.1614/WT-D-12-00056.1 | journal = Weed Technology | volume = 27 | issue = 1| pages = 212–217 | s2cid = 86661605 | type = Submitted manuscript }}</ref> or as a [[forage]] crop.<ref>{{cite journal | last1 = Fitzgerald | first1 = J. J. | last2 = Black | first2 = W. J. M. | year = 1984 | title = Finishing Store Lambs on Green Forage Crops: 1. A Comparison of Rape, Kale and Fodder Radish as Sources of Feed for Finishing Store Lambs in Autumn | journal = Irish Journal of Agricultural Research | volume = 23 | issue = 2/3| pages = 127–136 | jstor=25556085}}</ref> Some radishes are grown for their seeds; others, such as daikon, may be grown for [[oil]] production. Others are used for [[sprouting]].

== History ==
Varieties of radish are now broadly distributed globally, but almost no [[archeological]] records are available to help determine their early history and domestication.<ref name="Zohary 2000">{{cite book |last1=Zohary |first1=Daniel |last2=Hopf |first2=Maria |title=Domestication of plants in the Old World |edition=3rd |location=Oxford |publisher=[[Oxford University Press]] |year=2000 |page=139}}</ref> However, scientists have tentatively located the origin of ''Raphanus sativus'' in [[Southeast Asia]], as this is the only region where truly wild forms have been discovered. [[India]], central [[China]], and [[Central Asia]] appear to have been secondary centers where differing forms were developed. Radishes enter the historical record in {{nowrap|third century BC}}.<ref name="Lewis-Jones 1982">{{cite journal |author1=Lewis-Jones, L.J. |author2=Thorpe, J.P. |author3=Wallis, G.P. |year=1982 |title=Genetic divergence in four species of the genus ''Raphanus'': Implications for the ancestry of the domestic radish ''R. sativus'' |journal=[[Biological Journal of the Linnean Society]] |volume=18 |issue=1 |pages=35–48 |doi=10.1111/j.1095-8312.1982.tb02032.x}}</ref>

[[Ancient Greece|Greek]] and [[Roman agriculture|Roman agriculturalists]] of the {{nowrap|first century [[AD]]}} gave details of small, large, round, long, mild, and sharp varieties.<ref name=":0" /> The radish seems to have been one of the first [[Columbian Exchange|European crops introduced to the Americas]]. A [[Germany|German]] botanist<!--if Valerius Cordus in Historia Plantarum, he should be specified--> reported radishes of {{convert|100|lb|kg|order=flip|abbr=off}} and roughly {{convert|3|ft|cm|-1|order=flip|abbr=off}} in length in 1544, although the only variety of that size today is the Japanese [[Sakurajima radish]].<ref name=":0">{{cite web |work=Plant Finder |url=http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=a762 |title=Raphanus sativus |publisher=[[Missouri Botanical Garden]] |location=St. Louis |year=2014 |access-date=22 June 2014 |archive-url=https://web.archive.org/web/20141006121036/http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=a762 |archive-date=6 October 2014 |url-status=live }}</ref> The large, mild, and white [[East Asia]]n form was developed in [[China]], though it is mostly associated in the West with the Japanese [[daikon]], owing to Japanese agricultural development and larger exports.{{Citation needed|date=February 2021}}

===Folklore===
[[Asaph the Jew]] noted that the radish, particularly its leaves, may be useful in [[traditional medicine]] to increase mucus.<ref name=":1" /> During the Middle Ages, [[Ibn Wahshiyya]] considered it a component of poison antidotes, while [[Maimonides]] highlighted its possible uses as a treatment.<ref name=":1" /> Al-Warraq's 10th-century cookbook includes radish as a side dish for ostrich meat and an ingredient in a chicken dish called ''kardanāj''.<ref name=":1">{{Cite journal |last=Fuks |first=Daniel |last2=Amichay |first2=Oriya |last3=Weiss |first3=Ehud |date=2020-01-27 |title=Innovation or preservation? Abbasid aubergines, archaeobotany, and the Islamic Green Revolution |url=https://doi.org/10.1007/s12520-019-00959-5 |journal=Archaeological and Anthropological Sciences |language=en |volume=12 |issue=2 |pages=8 |doi=10.1007/s12520-019-00959-5 |issn=1866-9565|url-access=subscription }}</ref>

== Description ==
[[File:Radijs voos (Raphanus sativus subsp. sativus).jpg|thumb|Section through red globe radishes]]

Radishes are annual or biennial [[Brassicaceae|brassicaceous]] crops grown for their swollen tap roots which can be globular, tapering, or cylindrical. The root skin colour ranges from white through pink, red, purple, yellow, and green to black, but the flesh is usually white. The roots obtain their color from [[anthocyanin]]s. Red varieties use the anthocyanin [[pelargonidin]] as a pigment, and purple cultivars obtain their color from [[cyanidin]].<ref name="NishioKitashiba2017" /> Smaller types have a few leaves about {{convert|13|cm|in|0|abbr=on}} long with round roots up to {{convert|2.5|cm|in|0|abbr=on}} in diameter or more slender, long roots up to {{convert|7|cm|in|0|abbr=on}} long. Both of these are normally eaten raw in salads.<ref name="RHS">{{cite book |title=The Royal Horticultural Society Encyclopedia of Gardening |editor-last1=Brickell |editor-first1=Christopher |year=1992 |location=London |type=Print |publisher=Dorling Kindersley |isbn=978-0-86318-979-1 |pages=356–357}}</ref> A longer root form, including oriental radishes, daikon or mooli, and winter radishes, grows up to {{convert|60|cm|in|0|abbr=on}} long with foliage about {{convert|60|cm|in|0|abbr=on}} high with a spread of {{convert|45|cm|in|0|abbr=on}}.<ref name="RHS" /> The flesh of radishes harvested timely is crisp and sweet, but becomes bitter and tough if the vegetable is left in the ground too long.<ref name="Vegetable Gardening 2000">{{cite book |title=Vegetable Gardening: Growing and Harvesting Vegetables |url=https://books.google.com/books?id=0gvvck6nNNcC&pg=PA242 |year=2004 |publisher=Murdoch Books |isbn=978-1-74045-519-0 |page=242 |access-date=2016-01-10 |archive-url=https://web.archive.org/web/20160617095109/https://books.google.com/books?id=0gvvck6nNNcC&pg=PA242 |archive-date=2016-06-17 |url-status=live }}</ref> Leaves are arranged in a [[rosette (botany)|rosette]]. They have a lyrate shape, meaning they are divided [[pinnate]]ly with an enlarged terminal lobe and smaller lateral lobes. The white flowers are borne on a [[raceme|racemose]] [[inflorescence]].<ref name="Gopalakrishnan 2007">{{cite book |last1=Gopalakrishnan |first1=T.P. |title=Vegetable Crops |url=https://books.google.com/books?id=-mTUBjSyo_UC&pg=PA244 |year=2007 |publisher=New India Publishing |isbn=978-81-89422-41-7 |pages=244–247 |access-date=2016-01-10 |archive-url=https://web.archive.org/web/20160520121709/https://books.google.com/books?id=-mTUBjSyo_UC&pg=PA244 |archive-date=2016-05-20 |url-status=live }}</ref> The fruits are small pods which can be eaten when young.<ref name="RHS" />

The radish is a [[Ploidy|diploid]] species, and has 18 [[chromosome]]s (2''n''=18).{{sfn|Dixon|2007|p=35}} It is estimated that the radish genome contains between 526 and 574 [[Base pair#Length measurements|Mb]].<ref name="NishioKitashiba2017">{{cite book|author=Takeshi Nishio|editor=Takeshi Nishio, Hiroyasu Kitashiba|title=The Radish Genome|url=https://books.google.com/books?id=8JQ4DwAAQBAJ&pg=PA70|date=4 October 2017|publisher=Springer|isbn=978-3-319-59253-4|pages=3–4}}</ref>

=== Varieties ===
{| class="wikitable sortable"
|-
! Cultivar !! class="unsortable" | Image !! Name
|-
|Red radish ||[[File:Raphanus sativus var. sativus Radish ハツカダイコン廿日大根、二十日大根.JPG|100px]]  || ''Raphanus sativus'' var. ''sativus''
|-
|Green radish||[[File:Green radish (34758437621).jpg|100px]]  || ''Raphanus sativus'' var. ''caudatus''
|-
|[[Daikon]]||[[File:Raphanus sativus var. longipinnatus (11729226275).jpg|100px]]   || ''Raphanus sativus'' var. ''longipinnatus''
|-
|[[Black radish]]||[[File:Rettichschwarzlang.jpg|100px]]  || ''Raphanus sativus'' var. ''niger''
|-
|Oilseed radish||[[File:Raphanus sativus subsp. oleiferus inflorescense, Bladrammenas bloeiwijze (4).jpg|100px]]  || ''Raphanus sativus'' var. ''oleiformis''
|-
|Wild radish||[[File:Raphanus sativus var raphanistroides2.jpg|100px]]  || ''Raphanus sativus'' var. ''raphanistroides''
|-
|}

== Cultivation ==
[[File:Germinating radish.jpg|thumb|left|Newly germinated radishes at 10 days old]]
Radishes are a fast-growing, annual, cool-season crop. The seed [[Germination|germinates]] in three to four days in moist conditions with soil temperatures between {{convert|65|and|85|F|C|order=flip}}. Best quality roots are obtained under moderate day lengths with air temperatures in the range {{convert|50|to|65|F|C|order=flip}}. Under average conditions, the crop matures in 3–4 weeks, but in colder weather, 6–7 weeks may be required.<ref name=Seaman>{{cite web|url=http://veg-guidelines.cce.cornell.edu/28frameset.html |title=Turnips and Radishes |last1=Seaman |first1=Abby |date=2013-11-13 |work=Integrated crop and pest management guidelines for commercial vegetable production |publisher=[[Cornell University|Cornell Cooperative Extension]] |access-date=2014-07-29 |url-status=dead |archive-url=https://web.archive.org/web/20140723053939/http://veg-guidelines.cce.cornell.edu/28frameset.html |archive-date=July 23, 2014 }}</ref> Homegrown varieties can be significantly sharper. 

Radishes grow best in full sun in light, sandy [[loam]]s, with a [[soil pH]] 6.5 to 7.0, but for late-season crops, a clayey-loam is ideal. Soils that bake dry and form a crust in dry weather are unsuitable and can impair germination.<ref name="beattie1938">{{cite book |last1=Beattie |first1=James H. (James Herbert), b. 1882 |last2=Beattie |first2=W. R. (William Renwick), b. 1870 |author3=United States Department of Agriculture |title=Production of radishes |date=March 1938 |location=Washington, D.C. |publisher=United States Department of Agriculture; UNT Digital Library |type=Leaflet |number=57 |url=https://digital.library.unt.edu/ark:/67531/metadc1562/ |access-date=October 2, 2014 |author3-link=United States Department of Agriculture |archive-url=https://web.archive.org/web/20141006114841/http://digital.library.unt.edu/ark:/67531/metadc1562/ |archive-date=October 6, 2014 |url-status=live }} hosted by the [https://digital.library.unt.edu/browse/department/govdocs/ University of North Texas Government Documents Department] {{Webarchive|url=https://web.archive.org/web/20091203021903/http://digital.library.unt.edu/browse/department/govdocs/ |date=2009-12-03 }} Documents A to Z Digitization Project website. Retrieved on 2014-07-29.</ref><ref name="faust1996">{{cite news |last1=Faust |first1=Joan Lee |date=March 3, 1996 |url=https://www.nytimes.com/1996/03/03/nyregion/gardening-hail-the-speedy-radish-in-all-its-forms.html |title=Hail the Speedy Radish, in All Its Forms |newspaper=[[The New York Times]] |access-date=February 5, 2018 |archive-url=https://web.archive.org/web/20180205130201/http://www.nytimes.com/1996/03/03/nyregion/gardening-hail-the-speedy-radish-in-all-its-forms.html |archive-date=February 5, 2018 |url-status=live }}</ref><ref name="peterson1999">Peterson, Cass. [https://www.nytimes.com/1999/05/02/style/cuttings-radishes-easy-to-sprout-hard-to-grow-right.html "Radishes: Easy to Sprout, Hard to Grow Right"] {{Webarchive|url=https://web.archive.org/web/20180205184549/http://www.nytimes.com/1999/05/02/style/cuttings-radishes-easy-to-sprout-hard-to-grow-right.html |date=2018-02-05 }}. ''The New York Times'', May 2, 1999. Retrieved February 5, 2018.</ref>  Harvesting periods can be extended by making repeat plantings, spaced a week or two apart. In warmer climates, radishes are normally planted in the autumn.<ref name="beattie1938" /> The depth at which seeds are planted affects the size of the root, from {{convert|1|cm|in|frac=4|abbr=on}} deep recommended for small radishes to {{convert|4|cm|in|frac=2|abbr=on}} for large radishes.<ref name="peterson1999" /> During the growing period, the crop needs to be thinned and weeds controlled, and irrigation may be required.<ref name="beattie1938" />

[[File:Radijs planten (Raphanus sativus subsp. sativus).jpg|thumb|Growing radish plants]]
Radishes are a common garden crop in many parts of the world, and the fast harvest cycle makes them particularly suitable for children's gardens.<ref name="faust1996" /> After harvesting, radishes can be stored without loss of quality for two or three days at room temperature, and about two months at {{convert|0|C|F}} with a [[relative humidity]] of 90–95%.<ref name="Gopalakrishnan 2007" />

=== Companion plant ===
Radishes can be useful as [[companion plant]]s for many other crops, probably because their pungent odour deters such insect pests as [[aphid]]s, [[cucumber beetle]]s, [[Manduca quinquemaculata|tomato hornworms]], [[Coreidae|squash bugs]], and [[ant]]s.<ref name=EarthWood /> They can also function as a [[trap crop]], luring insect pests away from the main crop.<ref>{{cite web|url=http://www.knowledgebank.irri.org/IPM/cultCtrl/Trap_Crop.htm|title=Trap Crop|access-date=24 May 2011|archive-url=https://web.archive.org/web/20070322215153/http://www.knowledgebank.irri.org/IPM/cultCtrl/Trap_Crop.htm|archive-date=March 22, 2007}}</ref> Cucumbers and radishes seem to thrive when grown in close association with each other, and radishes also grow well with [[chervil]], [[lettuce]], [[pea]]s, and [[Tropaeolum|nasturtiums]]. However, they react adversely to growing in close association with [[hyssop]].<ref name=EarthWood>{{cite web |url=http://users.netconnect.com.au/~ewood/companion_planting.html |title=Garden Companions and Enemies |author=Ready, Barbara |date=1982-02-01 |work=EarthWood |access-date=2014-07-30 |archive-url=https://web.archive.org/web/20140701075634/http://users.netconnect.com.au/~ewood/companion_planting.html |archive-date=2014-07-01 |url-status=dead }}</ref>

=== Pests ===
As a fast-growing plant, diseases are not generally a problem with radishes, but some insect pests can be a nuisance. The larvae of [[flea beetle]]s live in the soil, but the adult beetles cause damage to the crop, biting small "shot holes" in the leaves, especially of seedlings. The [[Contarinia nasturtii|swede midge]] (''Contarinia nasturtii'') attacks the foliage and growing tip of the plant and causes distortion, multiple (or no) growing tips, and swollen or crinkled leaves and stems. The larvae of the [[Delia radicum|cabbage root fly]] sometimes attack the roots. The foliage droops and becomes discoloured, and small, white maggots tunnel through the root, making it unattractive or inedible.<ref name=Seaman />

== Varieties ==
Radishes can be categorized into four main types according to the seasons when they are grown and a variety of shapes, lengths, colors, and sizes, such as red, pink, white, gray-black, or yellow radishes, with round or elongated roots that can grow longer than a [[parsnip]].

=== Spring or summer radishes ===
[[File:Remscheid Lüttringhausen - Bauernmarkt 18 ies.jpg|thumb|European radishes (''Raphanus sativus'')]]
[[File:India - Koyambedu Market - Radishes 01 (3986302317).jpg|thumb|[[Daikon]] (or bai luobo)—a large East Asian white radish—for sale in India]]
Sometimes referred to as European radishes or spring radishes if they are planted in cooler weather, summer radishes are generally small and have a relatively short three- to four-week cultivation time.<ref name="RHS" />
* The 'April Cross' is a giant white radish hybrid that [[Bolting (horticulture)|bolts]] very slowly.
* 'Bunny Tail' is an heirloom variety from [[Italy]], where it is known as ''Rosso Tondo A Piccola Punta Bianca''.  It is slightly oblong, mostly red, with a white tip.
* 'Cherry Belle' is a bright red-skinned round variety with a white interior.<ref name="faust1996" /> It is familiar in North American supermarkets.
* 'Champion' is round and red-skinned like the 'Cherry Belle', but with slightly larger roots, up to {{convert|5|cm|in|0|abbr=on}}, and a milder flavor.<ref name="faust1996" />
* 'Red King' has a mild flavor, with good resistance to club root, a problem that can arise from poor drainage.<ref name="faust1996" />
* 'Sicily Giant' is a large heirloom variety from [[Sicily]].  It can reach up to 5&nbsp;cm (2&nbsp;in) in diameter.
* 'Snow Belle' is an all-white variety of radish, similar in shape to the 'Cherry Belle'.<ref name="faust1996" />
* 'White Icicle' or 'Icicle' is a white carrot-shaped variety, around {{convert|10|–|12|cm|in|0|abbr=on}} long, dating back to the 16th century. It slices easily and has better than average resistance to pithiness.<ref name="faust1996" /><ref name="peterson1999" />
* 'French Breakfast' is an elongated, red-skinned radish with a white splash at the root end. It is typically slightly milder than other summer varieties but is among the quickest to turn pithy.<ref name="peterson1999" />
* 'Plum Purple', a purple-[[fuchsia (color)|fuchsia]] radish, tends to stay crisp longer than average.<ref name="peterson1999" />
* 'Gala' and 'Roodbol' are two varieties popular in the Netherlands in a breakfast dish, thinly sliced on buttered bread.<ref name="faust1996" />
* 'Easter Egg' is not an actual variety, but a mix of varieties with different skin colors,<ref name="peterson1999" /> typically including white, pink, red, and purple radishes. Sold in markets or seed packets under the name, the seed mixes can extend harvesting duration from a single planting, as different varieties may mature at different times.<ref name="peterson1999" />

=== Winter varieties ===
[[File:Daikon.jpg|thumb|right|Daikon]]
'Black Spanish' or 'Black Spanish Round' occur in both round and elongated forms, and are sometimes simply called the [[black radish]] (Raphanus sativus ''L. var. niger (M.) S.K.'' or ''L. ssp. niger (M.). D.C. var. albus D.C'') or known by the French name ''Gros Noir d'Hiver''. It dates in Europe to 1548,<ref>{{cite book |last1=Aiton |first1=William Townsend |year=1812 |url=https://books.google.com/books?id=y4QCAAAAYAAJ&pg=PA129 |title=Hortus Kewensis; Or, A Catalogue of the Plants Cultivated in the Royal Botanic Garden at Kew |edition=2nd |volume=IV |publisher=Longman, Hurst, Rees, Orme, and Brown |location=London |page=129 |access-date=October 2, 2014 |archive-url=https://web.archive.org/web/20140706225044/http://books.google.com/books?id=y4QCAAAAYAAJ&pg=PA129 |archive-date=July 6, 2014 |url-status=live }}</ref> and was a common garden variety in England and France during the early 19th century.<ref>{{cite book |last1=Lindley |first1=George |year=1831 |url=https://books.google.com/books?id=DJqCT_QapToC&pg=PA570 |title=A Guide to the Orchard and Kitchen Garden: Or, an Account of the Most Valuable Fruit and Vegetables Cultivated in Great Britain |publisher=Longman, Rees, Orme, Brown, and Green |location=London |access-date=October 2, 2014 |archive-url=https://web.archive.org/web/20140706224838/http://books.google.com/books?id=DJqCT_QapToC&pg=PA570 |archive-date=July 6, 2014 |url-status=live }}</ref> It has a rough, black skin with hot-flavored, white flesh, is round or irregularly pear shaped,<ref>{{cite book |last1=McIntosh |first1=Charles |year=1828 |url=https://archive.org/details/bub_gb_zZ46AAAAMAAJ |title=The Practical Gardener, and Modern Horticulturist |publisher=Thomas Kelly |location=London |access-date=October 2, 2014 |page=[https://archive.org/details/bub_gb_zZ46AAAAMAAJ/page/n326 288] }}</ref> and grows to around {{convert|10|cm|in|0|abbr=on}} in diameter.{{Citation needed|date=February 2021}}

[[Daikon]] refers to a wide variety of winter oilseed radishes from Asia. While the Japanese name ''daikon'' has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, Oriental radish, or ''mooli'' (in [[India]] and [[South Asia]]).<ref name="amher2004">{{cite book |year=2004 |url=http://dictionary.reference.com/browse/daikon |title=Daikon |work=[[The American Heritage Dictionary of the English Language]] |edition=4th |publisher=[[Houghton Mifflin Company]], via dictionary.com |access-date=2007-09-28 |archive-url=https://web.archive.org/web/20071101085020/http://dictionary.reference.com/browse/daikon |archive-date=2007-11-01 |url-status=live }} **McAffee warns that this site attempted to exploit a browser vulnerability.</ref> Daikons commonly have elongated white roots, although many varieties of daikon exist. One well-known variety is 'April Cross', with smooth white roots.<ref name="faust1996" /><ref name="peterson1999" /> ''The New York Times'' describes 'Masato Red' and 'Masato Green' varieties as extremely long, well-suited for fall planting and winter storage.<ref name="faust1996" /> The [[Sakurajima radish]] is a hot-flavored variety which is typically grown to around {{convert|10|kg|lb|0|abbr=on}}, but which can grow to {{convert|30|kg|lb|0|abbr=on}} when left in the ground.<ref name="faust1996" /><ref>(2002-02-10.) [http://www.highbeam.com/doc/1P1-50139993.html "29&nbsp;kg radish wins contest."]{{dead link|date=February 2019|bot=medic}}{{cbignore|bot=medic}} ''[[Kyodo News|Kyodo World News Service]]'', via highbeam.com (fee for full access.) Retrieved on 2007-09-28.</ref>

[[Korean radish]], also called [[Korean radish|mu]]({{lang|ko|무}}), is a variety of [[white radish]] with firm crunchy texture.<ref>{{Cite web|url=http://www.gourmetsleuth.com/ingredients/detail/korean-radish|title=Korean radish: Substitutes, Ingredients, Equivalents|website=GourmetSleuth|access-date=23 December 2016|archive-url=https://web.archive.org/web/20161224095806/http://www.gourmetsleuth.com/ingredients/detail/korean-radish|archive-date=24 December 2016|url-status=usurped}}</ref> Although ''mu'' is also a generic term for radishes in [[Korean language|Korean]] (as ''daikon'' is a generic term for radishes in [[Japanese language|Japanese]]), the word is usually used in its narrow sense, referring to [[Joseon]] radish({{lang|ko|조선무}}, ''Joseonmu''). In [[Korean cuisine]] context, the word [[Joseon]] is often used in contrast to [[Wa (name of Japan)|Wae]], to distinguish Korean varieties from Japanese ones. The longer, thinner, and waterier Japanese daikon cultivated mainly for [[takuan|danmuji]] is referred to as [[Wa (name of Japan)|Wae]] radish({{lang|ko|왜무}}, ''Waemu'') in Korea. [[Korean radish]]es are generally shorter, stouter, and sturdier than daikon, and have pale green shade halfway down from the top. They also have stronger flavour, denser flesh, and softer leaves. The greens of [[Korean radish]]es are called ''mucheong''({{lang|ko|무청}}) and used as vegetable in various dishes.{{Citation needed|date=February 2021}}

=== Seed pod varieties ===
[[File:RadishSeeds.jpg|thumb|upright|right|Radish seeds]]
The seeds of radishes grow in [[silique]]s (widely referred to as "pods"), following flowering that happens when left to grow past their normal harvesting period. The seeds are edible and are sometimes used as a crunchy, sharp addition to salads.<ref name="peterson1999" /> Some varieties are grown specifically for their seeds or seed pods, rather than their roots.  The rat-tailed radish, an old European variety thought to have come from East Asia centuries ago, has long, thin, curly pods that can exceed {{convert|20|cm|in|0|abbr=on}} in length. In the 17th century, the pods were often pickled and served with meat.<ref name="peterson1999" /> The 'München Bier' variety supplies seed pods that are sometimes served raw as an accompaniment to beer in [[Germany]].<ref>{{cite web |last=Williams |first=Sally |year=2004 |url=http://www.kitchengardeners.org/rat-tailed_radish.html |title=With Some Radishes, It's About The Pods |website=Kitchen Gardners International |access-date=2008-06-21 |archive-url=https://web.archive.org/web/20100201151901/http://www.kitchengardeners.org/rat-tailed_radish.html |archive-date=February 1, 2010 }}</ref>

== Production ==
Using 2003–4 data, several sources report annual world production of radishes to be about 7 million [[tonne]]s, produced mainly by [[China]], [[Japan]], and [[South Korea]], and representing roughly 2% of global vegetable production.{{sfn|Dixon|2007|p=33}}<ref>{{cite web |author1=Qui Yang |title=Radish genetic resources |url=https://cropgenebank.sgrp.cgiar.org/index.php/crops-mainmenu-367/radish-mainmenu-812 |publisher=Crop Genebank Knowledge Base, Genebank Standards for Plant Genetic Resources for Food and Agriculture |date=2018 |access-date=14 July 2018 |archive-url=https://web.archive.org/web/20180714221814/https://cropgenebank.sgrp.cgiar.org/index.php/crops-mainmenu-367/radish-mainmenu-812 |archive-date=14 July 2018 |url-status=live }}</ref><ref>{{cite web |author1=Kasem Piluek |author2=M.M. Beltran |title=Raphanus sativus |url=https://uses.plantnet-project.org/en/Raphanus_sativus_(PROSEA) |publisher=PlantUse |access-date=14 July 2018 |date=30 April 2016 |archive-url=https://web.archive.org/web/20180714193340/https://uses.plantnet-project.org/en/Raphanus_sativus_(PROSEA) |archive-date=14 July 2018 |url-status=live }}</ref>

== Nutritional value ==
{{Nutritional value
| name=Radishes, raw
| kJ=66
| protein=0.68&nbsp;g
| fat=0.1&nbsp;g
| carbs=3.4&nbsp;g
| fiber=1.6&nbsp;g
| sugars=1.86&nbsp;g
| calcium_mg=25
| iron_mg=0.34
| magnesium_mg=10
| phosphorus_mg=20
| potassium_mg=233
| zinc_mg=0.28
| manganese_mg=0.069
| vitC_mg=14.8
| thiamin_mg=0.012
| riboflavin_mg=0.039
| niacin_mg=0.254
| pantothenic_mg=0.165
| vitB6_mg=0.071
| folate_ug=25
| water=95.3 g
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/1103374/nutrients Full Link to USDA Database entry]
}}
In a {{convert|100|g|oz|abbr=off|adj=on|frac=2}} reference serving, raw radishes provide {{convert|66|kJ|kcal|abbr=off}} of [[food energy]] and have a moderate amount of [[vitamin C]] (18% of [[Daily Value]]), with other [[essential nutrients]] in low content (table). A raw radish is 95% water, 3% [[carbohydrate]]s, 1% [[protein]], and has negligible [[fat]].

== Uses ==

=== Cooking ===
[[File:Labanosjf.JPG|thumb|left|[[Philippine cuisine|Filipino dish]], ''Ginisang Labanos'' with ground beef]]
The most commonly eaten portion is the [[wiktionary:napiform|napiform]] or [[wiktionary:fusiform|fusiform]] [[taproot]], although the entire plant is edible and the tops can be used as a [[leaf vegetable]]. The seed can also be [[sprouting|sprouted]] and eaten raw in a similar way to a [[mung bean]].<ref>{{cite web |url=http://www.foodsubs.com/Sprouts.html#daikon%20sprout |title=Sprouts: daikon sprouts, radish sprouts |work=The Cook's Thesaurus |access-date=2014-08-13 |archive-url=https://web.archive.org/web/20141001060746/http://www.foodsubs.com/Sprouts.html#daikon%20sprout |archive-date=2014-10-01 |url-status=live }}</ref>

The root of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by [[glucosinolate]]s and the enzyme [[myrosinase]], which combine when chewed to form [[allyl isothiocyanate]]s, also present in [[mustard plant|mustard]], [[horseradish]], and [[wasabi]].<ref name="IARC 2004">{{cite book |title=Cruciferous Vegetables, Isothiocyanates and Indoles |series=IARC Handbook of Cancer Prevention |volume=9 |publisher=[[International Agency for Research on Cancer]]/IARC Press |location=Lyon |type=Print |year=2004 |page=13 |isbn=978-92-832-3009-0}}</ref>

Radishes are mostly used in salads but also appear in many European dishes.<ref>{{cite web |author=Radish Chefs |title=Radish Recipes |work=Radish Recipe Book |url=http://www.radishrecipes.org/ |year=2005–2014 |access-date=2011-09-03 |archive-url=https://web.archive.org/web/20120119025624/http://radishrecipes.org/ |archive-date=2012-01-19 |url-status=live }}</ref> In [[Mexican cuisine]], sliced radishes are used in combination with shredded lettuce as garnish for traditional dishes such as [[Tostada (tortilla)|tostadas]], [[sopes]], [[enchiladas]] and [[pozole]].{{Citation needed|date=February 2021}}

Radish greens are usually discarded, but are edible and nutritious, and can be prepared in several ways.<ref>{{cite book |title=Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal: A Cookbook |author=Jeanine Donofrio |chapter=Waste not, want not |publisher=Penguin |year=2019 | isbn=978-0-7352-1985-4 |chapter-url=https://books.google.com/books?id=baprDwAAQBAJ&q=%22radish+greens%22&pg=PT49}}</ref><ref>{{cite book |title=Farmer John's Cookbook: The Real Dirt on Vegetables |author=John Peterson |page=134 |publisher=Gibbs Smith |year=2009 |url=https://books.google.com/books?id=pfnnDwAAQBAJ&q=%22radish+greens%22&pg=PT296 |isbn=978-1-4236-1411-1}}</ref> The leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found blended with fruit juices in some recipes.<ref>{{cite news |title=Crunch time: Hugh Fearnley-Whittingstall's radish recipes |author=Fearnley-Whittingstall, Hugh |url=https://www.theguardian.com/lifeandstyle/2012/may/18/radish-recipes-hugh-fearnley-whittingstall |newspaper=[[The Guardian]] |date=2012-06-18 |access-date=2014-08-13 |archive-url=https://web.archive.org/web/20140814010701/http://www.theguardian.com/lifeandstyle/2012/may/18/radish-recipes-hugh-fearnley-whittingstall |archive-date=2014-08-14 |url-status=live }}</ref> 

In [[Indian cuisine]] the seed pods are called "moongra" or "mogri" and can be used in many dishes.<ref>{{cite web|url=https://pammiskitchen.weebly.com/moongra-raita-recipe---pakora-raita---how-to-make-mogri-raita---raita-recipe.html|title=Indian Raita Recipe – Moongre Ka Raita (Moong Dal Fritters Raita|website=Pammis Kitchen|access-date=22 August 2018|archive-url=https://web.archive.org/web/20191223020309/https://pammiskitchen.weebly.com/moongra-raita-recipe---pakora-raita---how-to-make-mogri-raita---raita-recipe.html|archive-date=23 December 2019|url-status=live}}</ref><ref>{{cite news|url=https://economictimes.indiatimes.com/intriguing-yet-forgotten-pod-the-blue-purple-lila-mogri/articleshow/11851785.cms|title=Intriguing-yet-forgotten pod, the blue-purple lila mogri|first=Vikram|last=Doctor|date=12 February 2012|access-date=22 August 2018|newspaper=The Economic Times|archive-url=https://web.archive.org/web/20180823011418/https://economictimes.indiatimes.com/intriguing-yet-forgotten-pod-the-blue-purple-lila-mogri/articleshow/11851785.cms|archive-date=23 August 2018|url-status=live}}</ref>

=== Other uses ===
[[File:Rabanos2014 080.JPG|thumb|"Arte y Cultura de Oaxaca" by Jose Maria Ramirez Vasquez at the 2014 Noche de Rabanos. The display shows artisans creating [[barro negro pottery]]. ]]
The seeds of radishes can be pressed to extract [[vegetable oil|radish seed oil]]. [[Wild radish]] seeds contain up to 48% oil, and while not suitable for human consumption, this oil is a potential source of [[biofuel]].<ref>{{cite news |title=Georgia looking at radish oil for biofuel market |url=http://southeastfarmpress.com/management/georgia-looking-radish-oil-biofuel-market |newspaper=Southeast Farm Press |date=2009-06-04 |access-date=2014-07-30 |archive-url=https://web.archive.org/web/20140808041048/http://southeastfarmpress.com/management/georgia-looking-radish-oil-biofuel-market |archive-date=2014-08-08 |url-status=live }}</ref> The daikon grows well in cool climates and, apart from its industrial use, can be used as a cover crop, grown to increase soil fertility, to scavenge nutrients, suppress weeds, help alleviate soil compaction, and prevent winter erosion of the soil.<ref>{{cite web |url=http://www.covercrops.msu.edu/species/radish.html |title=Oilseed radish |last1=Cavigelli |first1=Michel A. |last2=Martin |first2=Todd E. |last3=Mutch |first3=Dale R. |publisher=[[Michigan State University]] |access-date=2014-10-01 |archive-url=https://web.archive.org/web/20140808062407/http://www.covercrops.msu.edu/species/radish.html |archive-date=2014-08-08 |url-status=dead }}</ref><ref>{{cite web |url=http://www.covercrops.msu.edu/species/radish.html |title=Radishes: A New Cover Crop for Organic Farming Systems |date=2014-03-11 |last1=Gruver |first1=Joel |last2=Weil |first2=Ray R. |last3=White |first3=Charles |last4=Lawley |first4=Yvonne |publisher=Michigan State University |access-date=2014-10-01 |archive-url=https://web.archive.org/web/20140808062407/http://www.covercrops.msu.edu/species/radish.html |archive-date=2014-08-08 |url-status=dead }}</ref>

"Radi", a spiral-cut radish, served with salt and occasionally chives, is traditionally served with beer at the Bavarian [[Oktoberfest]].<ref>{{cite web |url=https://atravelfortaste.com/wpblog/2015/09/23/radi-german-radish-they-eat-with-beer/ |title=Radi, the German Radish They Eat with Beer - A Travel for Taste |first=Karren Doll |last=Tolliver |publisher=travelfortaste.com |access-date=16 March 2019 |archive-url=https://web.archive.org/web/20180905131452/http://atravelfortaste.com/wpblog/2015/09/23/radi-german-radish-they-eat-with-beer |archive-date=5 September 2018 |url-status=live }}</ref><ref>{{cite web |url=https://www.specialtyproduce.com/produce/German_Beer_Radish_9670.php |title=German Beer Radish |publisher=specialtyproduce.com |access-date=16 March 2019 |archive-url=https://web.archive.org/web/20190411173833/https://www.specialtyproduce.com/produce/German_Beer_Radish_9670.php |archive-date=11 April 2019 |url-status=live }}</ref>

=== Culture ===
The [[daikon]] varieties of radish are important parts of [[East Asia|East]], [[Southeast Asia|Southeast]], and [[South Asia]]n cuisine. In [[Japan]] and [[Korea]], radish dolls are sometimes made as children's toys. Daikon is also one of the plants that make up the [[Japanese holidays|Japanese]] [[Festival of Seven Herbs]] (''Nanakusa no sekku'') on the seventh day after the new year.<ref>{{cite web |url=http://www.transparent.com/japanese/jinjitsu-%E4%BA%BA%E6%97%A5/ |title=Japanese Culture: Jinjitsu (人日) |author=Ginny |date=2009-01-07 |access-date=2014-07-30 |archive-url=https://web.archive.org/web/20120424103535/http://www.transparent.com/japanese/jinjitsu-%E4%BA%BA%E6%97%A5/ |archive-date=2012-04-24 |url-status=live }}</ref>

Citizens of [[Oaxaca]], Mexico, celebrate the [[Night of the Radishes]] (''Noche de los rábanos'') on December 23 as a part of Christmas celebrations. This folk art competition uses a large type of radish up to {{convert|50|cm|in|0|abbr=on}} long and weighing up to {{convert|3|kg|lb|0|abbr=on}}. Great skill and ingenuity are used to carve these into religious and popular figures, buildings, and other objects, and they are displayed in the town square.<ref>{{cite web |title=MEXICAN HISTORY |url=https://www.donquijote.org/mexican-culture/history/ |url-status=live |archive-url=https://web.archive.org/web/20230325201613/https://www.donquijote.org/mexican-culture/history/ |archive-date=March 25, 2023 |access-date=March 25, 2023 |work=don Quijote Mexican Culture}}</ref><ref>{{cite web|url=http://www.studyspanish.com/comps/rabanos2.htm|title=La noche de los rábanos|work=StudySpanish|access-date=2014-07-30|archive-url=https://web.archive.org/web/20150110071604/http://www.studyspanish.com/comps/rabanos2.htm|archive-date=2015-01-10|url-status=live}}</ref>

== Gallery ==
<gallery mode="packed">
File:Daikon, Nara Prefecture, Japan.jpg|Daikon
File:Gegeolmu (Korean radish).jpg|[[Gegeol radish]]
File:Korean radish (mu).jpg|[[Korean radish]]
File:Chinese radish p1150393.jpg|Watermelon radish
File:Raphanus sativus-1.jpg|White and red
File:Pannier de radis noir, roses et blancs.jpg|Black, white and red
File:Raphanus sativus-2-xavier cottage-yercaud-salem-India.JPG|Sliced red
File:Colourful radishes.jpg|Multiple colors
File:CSIRO ScienceImage 2779 Radishes.jpg|Dark red
File:Raphanus sativus var. sativus Radish ハツカダイコン廿日大根、二十日大根 DSCF6410.JPG|Harvesting red
</gallery>

== See also ==
* {{annotated link|Raphanin}}
* {{annotated link|Turnip}}

== References ==
'''Notes'''
{{Reflist|30em}}

'''Bibliography'''
* {{cite book |title=Vegetable Brassicas and Related Crucifers |last=Dixon|first=Geoffrey R. |series=Crop Production Science in Horticulture |volume=14 |year=2007 |publisher=CAB International |location=Wallingford |type=Print <!--|isbn=978-0-85199-395-9 -->|isbn=978-1-84593-138-4}}

== External links ==
{{Commons category|Radishes}}
{{Cookbook}}
* [https://www.biodiversitylibrary.org/name/Raphanus_sativus Biodiversity Heritage Library.org: Discovered Bibliography − ''Raphanus sativus'']

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[[Category:Radishes| ]]
[[Category:Raphanus]]
[[Category:Plant subspecies]]
[[Category:Root vegetables]]