(see also DAIKON)
Technically referring to any of a number of plants belonging to the genus Raphanus and the mustard family, the term “radish” is usually taken to mean the thickened edible ends of R. sativus, which are used in salads and eaten as snacks and appetizers. Radishes come in innumerable varieties, colors (especially red, white, purple, and black), and shapes (ranging from round, to oblong, to long and finger-like). The most common in U.S. produce markets are red and round and are eaten raw, often in salads. Black radishes, common in Eastern Europe and found in a number of Russian dishes, have a very strong flavor and consequently are usually mixed with other foods. The white varieties are sometimes cooked and eaten like the turnips they resemble in taste. Additionally, in East Asia there is a giant white radish called a daikon, which is grated and cooked and used in salads and stir-fries.
Common names and synonyms: Clover radish.
See in addition: “Cruciferous and Green Leafy Vegetables,” Part II, Section C, Chapter 5.
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Thought to be native to Western Asia, radishes are now grown in temperate climates worldwide. They vary greatly in size, shape, color,...
1. white radish
/radish/ noun 1 the pungent fleshy dark red root of a plant of the mustard family, eaten raw as a salad vegetable. 2 a plant...