Radish

Radish is a small, crisp root with thin red or white skin and a white interior. It delivers a peppery bite that softens with heat; commonly sliced into salads and slaws, quick-pickled, roasted to mellow sharpness, or set out as crunchy crudités, and sold as trimmed bulbs or in bunches with greens.

First domesticated in Asia, radishes spread through Europe in antiquity and are now grown worldwide as a cool-season crop. They feature prominently in East Asian, European, and Mexican cuisines, with rapid field cycles in spring and fall and supplemental greenhouse production supporting steady supply.