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The radish is a root vegetable from the Brassicaceae family that was cultivated in Asia before the Roman era.

Radishes are cultivated and eaten all over the world, with the majority of them being eaten raw as a crisp salad vegetable with a pungent flavor. There are various kinds, each with its own size, flavor, color, and maturation period. Radishes get their strong flavor from glucosinolate, myrosinase, and isothiocyanate, among other chemical compounds generated by the plants. They’re sometimes grown as a companion plant, and and suffer from few pests and diseases.

They sprout and develop swiftly, with typical smaller types ready to eat in a month and bigger daikon kinds taking many months. Radishes are popular among new gardeners because they are simple to cultivate and harvest. Radish may also be used as a winter cover or catch crop, as well as a fodder crop. Some radishes are produced for their seeds, while others, like daikon, are grown for their oil. Others are utilized in the sprouting process.

Radish varieties are now widely dispersed around the world, but there are few archeological records to assist identify their early origins and domestication. Scientists have provisionally pinpointed Southeast Asia as the birthplace of Raphanus sativus, as this is the only location where fully wild species have been identified. India, Central China, and Central Asia appear to have served as secondary hubs for the development of various forms. Radishes first appear in history around the third century BC.

Small, big, round, long, mild, and keen types were described by Greek and Roman agriculturalists in the first century AD. One of the first European crops to be brought to the Americas appears to have been the radish. In 1544, a German botanist recorded radishes weighing 45 kilos (100 pounds) and measuring 90 centimetres (3 feet) in length, however nowadays the Japanese Sakurajima radish is the only type of that size. The East Asian variety, which is big, mellow, and white, was created in China, although it is most commonly associated with the Japanese daikon in the West due to Japanese agricultural growth and higher exports.

Radishes are brassicaceous crops that are grown for their enlarged tap roots, which can be globular, tapered, or cylindrical. They are planted as annual or biennial crops. The color of the root skin varies from white to pink, red, purple, yellow, green, and black, although the flesh is often white. Anthocyanins give the roots their color. The anthocyanin pelargonidin is used as a pigment in red variations, whereas cyanidin is used in purple cultivars. Smaller varieties have a few leaves that are approximately 13 cm (5 in) long and have spherical roots that are up to 2.5 cm (1 in) in diameter or slender, long roots that are up to 7 cm (3 in) in length.

Both of these ingredients are often served uncooked in salads. Oriental radishes, daikon or mooli, and winter radishes have a longer root shape that grows up to 60 cm (24 in) long with foliage that is around 60 cm (24 in) high with a spread of 45 cm (18 in). The flesh of freshly picked radishes is crisp and delicious, but if the vegetable is left in the ground for too long, it becomes bitter and hard. A rosette of leaves is formed. They are split pinnately, with a larger terminal lobe and smaller lateral lobes, and have a lyrate form. A racemose inflorescence bears the white flowers. When young, the fruits are tiny pods that can be eaten.

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