All parts of radish are edible.

Everyone seems to be familiar with radish, Raphanus raphanistrum subspecies sativus. It has been so popular with so many cultures for so long that its origin is now impossible to identify. It likely originated in Southeastern Asia at least two thousand years ago. After so many centuries, it has become remarkably variable in regard to flavor, form and color.

Radish are generally cool season root vegetables, although their foliage and flowers are also edible. They can be red, pink, purple, yellow, green, black or white, with white flesh. Their form might be almost spherical, cylindrical or tapered like a carrot. Small types are only about an inch to three inches long. Some daikon radish can get as long as two feet!

Because radish are typically smaller than most other root vegetables, they mature faster. Therefore, their seed can get started in their garden slightly later. If they mature too soon, warmth may cause them to bolt, which ruins their flavor and texture. Subsequent phases extend production, by resuming production as previous phases exhaust their production.

2 thoughts on “Radish

    1. Well, yes; there are some very different variables there. Radish grows through winter for us. They do not do much during the coolest of weather, but they are always there and ready to go. I think that those that develop slowly during the cooler weather are better, but I do not know.

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s