Radish (Raphanus sativus)

Other names: Radish

Radish, also known as Radish, is a vegetable crop grown primarily for its underground parts, specifically for the purpose of harvesting its roots. There are many varieties of radish, which differ in colour and shape of the roots as well as in taste. The roots can be white, red, purple or black, and can be round, cylindrical or oblong in shape. Radishes are popular for their flavour, which can range from slightly spicy to strongly hot.

Radishes are used in culinary applications all over the world and have a wide range of uses. It is very often eaten fresh, on its own or as part of salads. It can also be boiled, roasted or grilled. In the Czech Republic, it is often part of potato salads, while in Asia, for example, it is a popular ingredient in many traditional dishes. Radishes are also processed into vegetable chips or used to make various types of Japanese fermentation called kimchi. In addition to its roots, its leaves can also be eaten and added to soups or served as a condiment. In addition to its culinary uses, the radish also finds application in medicine, where it is mainly used for its detoxifying properties and for strengthening the immune system.