The radish (Raphanus sativus) is a
vegetable of the Cruciferae family.
The edible part, a bulb of white flesh, is the swollen
underground stem just above the root (Latin radix; it is a
taproot). 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. The black radish is
highly prized in France for the céleri rémoulade since it's so
good with Dijon mustard. Other varieties have a oblong shape. A
large, round yellow-skinned variety has a subtle taste of lemon.
The Japanese giant white radish is called 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 peppery flavor. 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.
