Radish is a type of root vegetable. The flavour of red radish is pungent and astringent, ranging from the crispness and juiciness of red globe radishes to the pungency of black turnip-shaped radishes. Their edible green tops give salads a piquant flavour. Red radishes, also known as table radishes, are a ubiquitous cultivar of the Brassicaceae family member Raphanus sativus. Red radishes are a good source of vitamin C, folate, fibre, and potassium. Red radishes, like many other radishes, contain active enzymes that aid in digestion. The red radish is an annual that flourishes in cooler climates and is extremely hardy. Red radish roots are available in a range of sizes and shapes. They could be spherical or tall and tapered. Red radishes are cultivated and consumed globally, primarily as a fresh salad vegetable with a pungent flavour.
The Red radish’s small, scarlet globe-shaped root, which has a crisp, peppery, translucent white flesh, is the primary reason it is grown. One to three inches is the diameter range of their roots. The radish produces edible green leaves that emerge above ground from the root. They resemble watercress in terms of both texture and flavor, but they also have a great mustardy bite.