Radish

Varieties of radish are now broadly distributed globally, but almost no archeological records are available to help determine their early history and domestication.{{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}} 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}}.{{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}}

Greek and Roman agriculturalists of the {{nowrap|first century AD}} gave details of small, large, round, long, mild, and sharp varieties. The radish seems to have been one of the first European crops introduced to the Americas. A German botanist 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.{{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 }} The large, mild, and white East Asian 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}}

Asaph the Jew noted that the radish, particularly its leaves, may be useful in traditional medicine to increase mucus. During the Middle Ages, Ibn Wahshiyya considered it a component of poison antidotes, while Maimonides highlighted its possible uses as a treatment. Al-Warraq's 10th-century cookbook includes radish as a side dish for ostrich meat and an ingredient in a chicken dish called kardanāj.{{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}}

File:Radijs voos (Raphanus sativus subsp. sativus).jpg

Radishes are annual or biennial 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 anthocyanins. Red varieties use the anthocyanin pelargonidin as a pigment, and purple cultivars obtain their color from cyanidin. 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.{{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}} 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}}. 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.{{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 }} Leaves are arranged in a rosette. They have a lyrate shape, meaning they are divided pinnately with an enlarged terminal lobe and smaller lateral lobes. The white flowers are borne on a racemose inflorescence.{{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 }} The fruits are small pods which can be eaten when young.

The radish is a diploid species, and has 18 chromosomes (2n=18).{{sfn|Dixon|2007|p=35}} It is estimated that the radish genome contains between 526 and 574 Mb.{{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}}

File:Germinating radish.jpg

Radishes are a fast-growing, annual, cool-season crop. The seed 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.{{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 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 }} Homegrown varieties can be significantly sharper.

Radishes grow best in full sun in light, sandy loams, 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.{{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.{{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 }}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. 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. 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. During the growing period, the crop needs to be thinned and weeds controlled, and irrigation may be required.

File:Radijs planten (Raphanus sativus subsp. sativus).jpg

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. 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%.

Radishes can be useful as companion plants for many other crops, probably because their pungent odour deters such insect pests as aphids, cucumber beetles, tomato hornworms, squash bugs, and ants. They can also function as a trap crop, luring insect pests away from the main crop.{{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}} Cucumbers and radishes seem to thrive when grown in close association with each other, and radishes also grow well with chervil, lettuce, peas, and nasturtiums. However, they react adversely to growing in close association with hyssop.{{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 }}

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 beetles live in the soil, but the adult beetles cause damage to the crop, biting small "shot holes" in the leaves, especially of seedlings. The 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 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.

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.

File:Remscheid Lüttringhausen - Bauernmarkt 18 ies.jpg

File:India - Koyambedu Market - Radishes 01 (3986302317).jpg (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.

• The 'April Cross' is a giant white radish hybrid that 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. 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.
• 'Red King' has a mild flavor, with good resistance to club root, a problem that can arise from poor drainage.
• 'Sicily Giant' is a large heirloom variety from Sicily. It can reach up to 5 cm (2 in) in diameter.
• 'Snow Belle' is an all-white variety of radish, similar in shape to the 'Cherry Belle'.
• '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.
• '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.
• 'Plum Purple', a purple-fuchsia radish, tends to stay crisp longer than average.
• 'Gala' and 'Roodbol' are two varieties popular in the Netherlands in a breakfast dish, thinly sliced on buttered bread.
• 'Easter Egg' is not an actual variety, but a mix of varieties with different skin colors, 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.

File:Daikon.jpg

'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,{{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 }} and was a common garden variety in England and France during the early 19th century.{{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 }} It has a rough, black skin with hot-flavored, white flesh, is round or irregularly pear shaped,{{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] }} 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).{{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. Daikons commonly have elongated white roots, although many varieties of daikon exist. One well-known variety is 'April Cross', with smooth white roots. The New York Times describes 'Masato Red' and 'Masato Green' varieties as extremely long, well-suited for fall planting and winter storage. 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.(2002-02-10.) [http://www.highbeam.com/doc/1P1-50139993.html "29 kg radish wins contest."]{{dead link|date=February 2019|bot=medic}}{{cbignore|bot=medic}} Kyodo World News Service, via highbeam.com (fee for full access.) Retrieved on 2007-09-28.

Korean radish, also called mu({{lang|ko|무}}), is a variety of white radish with firm crunchy texture.{{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}} Although mu is also a generic term for radishes in Korean (as daikon is a generic term for radishes in 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 Wae, to distinguish Korean varieties from Japanese ones. The longer, thinner, and waterier Japanese daikon cultivated mainly for danmuji is referred to as Wae radish({{lang|ko|왜무}}, Waemu) in Korea. Korean radishes 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 radishes are called mucheong({{lang|ko|무청}}) and used as vegetable in various dishes.{{Citation needed|date=February 2021}}

File:RadishSeeds.jpg

The seeds of radishes grow in siliques (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. 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. The 'München Bier' variety supplies seed pods that are sometimes served raw as an accompaniment to beer in Germany.{{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 }}

Using 2003–4 data, several sources report annual world production of radishes to be about 7 million tonnes, produced mainly by China, Japan, and South Korea, and representing roughly 2% of global vegetable production.{{sfn|Dixon|2007|p=33}}{{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 }}{{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 }}

{{Nutritional value

| name=Radishes, raw

| kJ=66

| protein=0.68 g

| fat=0.1 g

| carbs=3.4 g

| fiber=1.6 g

| sugars=1.86 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% carbohydrates, 1% protein, and has negligible fat.

File:Labanosjf.JPG, Ginisang Labanos with ground beef]]

The most commonly eaten portion is the napiform or fusiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. The seed can also be sprouted and eaten raw in a similar way to a mung bean.{{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 }}

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 glucosinolates and the enzyme myrosinase, which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish, and wasabi.{{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}}

Radishes are mostly used in salads but also appear in many European dishes.{{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 }} In Mexican cuisine, sliced radishes are used in combination with shredded lettuce as garnish for traditional dishes such as 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.{{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}}{{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}} 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.{{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 }}

In Indian cuisine the seed pods are called "moongra" or "mogri" and can be used in many dishes.{{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}}{{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}}

File:Rabanos2014 080.JPG. ]]

The seeds of radishes can be pressed to extract 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.{{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 }} 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.{{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 }}{{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 }}

"Radi", a spiral-cut radish, served with salt and occasionally chives, is traditionally served with beer at the Bavarian Oktoberfest.{{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 }}{{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 }}

The daikon varieties of radish are important parts of East, Southeast, and South Asian 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 Festival of Seven Herbs (Nanakusa no sekku) on the seventh day after the new year.{{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 }}

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.{{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}}{{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}}

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

• {{annotated link|Raphanin}}
• {{annotated link|Turnip}}

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=978-1-84593-138-4}}

{{Commons category|Radishes}}

{{Cookbook}}

• [https://www.biodiversitylibrary.org/name/Raphanus_sativus Biodiversity Heritage Library.org: Discovered Bibliography − Raphanus sativus]

{{Transient receptor potential channel modulators}}

{{Taxonbar|from1=Q7224565|from2=Q65956553}}

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Category:Raphanus

Category:Plant subspecies

Category:Root vegetables