A Radish is a Eurasian plant with an edible root which is usually eaten raw.


Other names: Radishes
Translations: Redīss, Ridikas, Ridiche, Rotkvica, Củ cải, Rzodkiew, Radijs, मूली, Rabanete, Редис, Ραπανάκι, فجل, 무, Ředkev, Ротквица, Labanos, 萝卜, Rave, Redkev, Reďkev, Ravanello, צנון, Rädisa, Lobak, 大根, Radis, Rettich, Radise, Reddik, Rábano, Редис, Retiisi, Репичка

Physical Description

Radishes come in a variety of shapes, colors and sizes, though they are most often round and red.

Colors: green, pink, white, red or red and white

Tasting Notes

Flavors: spicy
Mouthfeel: Spicy, Sharp, Pungent, Crunchy, Bitter and sometimes hot
Food complements: Butter, Salt, Salad greens, Cream
Wine complements: White wines
Beverage complements: Beer, Lemonade, Tea
Substitutes: Daikon, Turnips

Selecting and Buying

Choosing: Look for firm orbs with no apparent blemishes.
Buying: Available widely at all supermarkets and farmers markets year round.
Procuring: Radishes are one of the easiest vegetables to grow. Simply plant the seeds and in a short time they are ready to harvest.

Early spring as soon as soil temperature is above 40 degrees. Germinates fastest at 60 degrees. Successive plantings every 10 days until late spring. Sow again in late summer until the first day of frost.

Preparation and Use

Cleaning: Rinse away any dirt and trim off the leaves. The leaves are edible, but have a "furry" texture that is undesirable when eaten raw. The leaves are better stir fried.



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