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Raphanus raphanistrum subsp. Sativus) is an edible root vegetable of Cruciferae, which was domesticated in Europe before Rome. Radish is grown and eaten all over the world, mostly as raw and crisp salad vegetables. They vary in variety, size, flavor, color and maturity. The sharp flavor of radish is attributed to various compounds produced by plants, including glucosinolates, black mustard enzymes and isothiocyanates. They sometimes grow as companion plants, almost free of pests and diseases. They germinate rapidly and grow rapidly. The smaller varieties can be eaten in one month, while the larger varieties can take several months. Another use of radish is to cover or capture crops in winter, or as feed crops. Some radishes were planted as seeds. For example, turnips can be grown for oil production. Others are used for germination.
Radish is an annual or biennial Brassicaceae crop. Its main root may be spherical, tapering or cylindrical. The root color ranges from white to pink, red, purple, yellow and green to black, but the color is usually white. Smaller types have several leaves, about 13 cm (5 inches) long, round roots up to 2.5 cm (1 inch) in diameter or finer, and long roots up to 7 cm (3 inches). Usually, these two kinds of salad are eaten raw. Longer roots, including Oriental radish, white radish or Molly leaf and winter radish, grow to 60 cm (24 inches) long, leaves about 60 cm (24 inches) tall, spread 45 cm (18 inches). The radish meat harvested at the right time is crisp and sweet, but if the vegetables are placed underground for too long, they will become bitter and tough. The leaves are arranged in Rose rings. They are fissured, which means they are pinnately divided, with enlarged ends and smaller lateral fissures. White flowers on racemes. Fruit is a small pod that can be eaten when young.
