Radish (Raphanus sativus, variety radicula).—Ingmar Holmasen

Annual or biennial plant (Raphanus sativus) of the mustard family, probably of Oriental origin, grown for its large, succulent root. Low in calories and high in bulk, radishes have a sharp taste and are usually eaten raw. The shape of the edible portion of the root varies greatly, as does the color (from white through pink to red, purple, and black). Radishes may weigh only a few ounces (U.S. and European varieties) or, in the case of the Japanese daikon, more than 2 lbs (1 kg).

This entry comes from Encyclopædia Britannica Concise.
For the full entry on radish, visit Britannica.com.

Seen & Heard

What made you look up radish? Please tell us what you were reading, watching or discussing that led you here.