The radish is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaves are sometimes used as a leaf vegetable. They are annual or biennial plants, they grow quickly, some varieties being ready for harvest in as little as three weeks from planting.
Radishes are believed to be native to regions of China, where the roots have been growing wild since ancient times. In the early ages, radishes were spread across Asia via trade routes and were introduced into Central Asia and the Mediterranean sometime before the 3rd century BCE. Radishes were extensively cultivated throughout Europe and Asia, developing many new varieties varying in flavor, appearance, and size, and there are many records of new radish varieties found among Roman, Greek, and Egyptian texts.
Radishes are a versatile root vegetable with a mild flavor well-suited for fresh, cooked, or pickled applications. The roots can be sliced thinly and eaten raw as a snack, tossed into green salads, stuffed into sandwiches, or spread across toast, covered in a layer of butter and salt as a mid-day meal. They can also be chopped into salsas, used as a topping over tacos, mixed into grain bowls, or served whole on appetizer plates with creamy dips.
Radishes
Red Globe Radish (Raphanus sativus)
- Characteristics: These are the most common radishes in grocery stores. They are small and round with a bright red skin and white flesh. They have a crisp texture and a mildly peppery flavor.
- Origin: Likely originated in Southeast Asia and have been cultivated in Europe since pre-Roman times. Popular worldwide due to their easy growth and versatility.
Daikon Radish (Raphanus sativus var. longipinnatus)
- Characteristics: Long, white, and carrot-shaped, daikons can grow over a foot in length. They have a milder taste than other radishes, with a crunchy texture and a hint of sweetness. They’re often eaten raw, pickled, or cooked in Asian cuisines.
- Origin: East Asia, especially Japan and China. Daikon is a staple in Japanese and Korean dishes and is sometimes called “Japanese radish” or “white radish.”
Watermelon Radish (Shinrimei radish)
- Characteristics: Named for its vibrant appearance, it has pale green skin with striking pink flesh inside, resembling a watermelon. It has a mild flavor with slight peppery notes and a juicy texture.
- Origin: Originally from China, where it’s known as “shinrimei.” It’s become increasingly popular in the West for its visual appeal in salads and pickled dishes.
Black Spanish Radish (Raphanus sativus var. niger)
- Characteristics: These radishes have a rough, black skin with white, slightly dry flesh. Known for their strong, pungent flavor, they can be quite spicy compared to other radishes. The skin is often peeled due to its toughness.
- Origin: Europe, especially in the Mediterranean region. They have been grown since ancient times and were even used medicinally.
Easter Egg Radish (Raphanus sativus)
- Characteristics: These radishes come in a variety of colors, including pink, purple, red, and white. They have a mild, crisp taste and are often sold as mixed bundles. They’re popular in salads and as garnishes.
- Origin: North America, bred specifically for its colorful variety. Its appeal lies in its bright colors, making it a favorite for spring and summer dishes.
French Breakfast Radish (Raphanus sativus)
- Characteristics: This small, elongated radish has a red top that fades into a white tip. It has a mild flavor and a crunchy texture. Typically enjoyed with butter and salt, hence the name “French Breakfast.”
- Origin: France, where it’s commonly eaten as part of a morning or afternoon snack. This radish has been cultivated in France for centuries.
Sakurajima Radish (Raphanus sativus var. sakurajima)
- Characteristics: Known as the “King of Radishes,” it can grow to weigh over 100 pounds! This radish has a mild, sweet flavor and is usually eaten raw, though it can also be pickled or cooked.
- Origin: Japan, specifically the Sakurajima region. It was originally developed for growth in volcanic soil, which contributes to its unique size and sweetness.
White Icicle Radish (Raphanus sativus var. longipinnatus)
- Characteristics: This radish is long and slender, similar to a small daikon, with a tapered white body. It has a spicy, peppery flavor and is crunchy, making it great in salads and stir-fries.
- Origin: Likely developed in Europe but has also become popular in the United States. Its resemblance to icicles gave it its name.
Green Meat Radish (Qingluobo radish)
- Characteristics: This radish has a green skin and a slightly green flesh with a mildly sweet taste and subtle spiciness. It has a juicy, firm texture and is commonly used in pickling and stews.
- Origin: China, where it’s a popular ingredient in various traditional dishes. Known as “Qingluobo,” it has been cultivated for centuries in Chinese agriculture.
Purple Daikon Radish (Purple Ninja)
- Characteristics: Similar in size and shape to regular daikons, these radishes have a vibrant purple skin and purple-tinged white flesh. They offer a slightly sweeter, milder taste compared to standard daikons.
- Origin: Developed more recently, likely in Japan or hybridized in the United States. The color and mild flavor make it a popular choice for culinary presentation.
Pink Beauty Radish (Raphanus sativus)
- Characteristics: A small, round radish with a vibrant pink skin and white flesh. It has a crisp texture and a sweet, mild flavor with a touch of pepperiness, making it ideal for salads.
- Origin: Developed in the United States, specifically bred for its appealing color and mild taste, which makes it perfect for fresh, colorful dishes.
Korean Radish (Mu) (Raphanus sativus var. longipinnatus)
- Characteristics: This radish is short and stout, with white flesh and a green-tinged top. It’s crunchier and denser than Japanese daikon with a slightly peppery flavor. Commonly used in Korean dishes like kimchi and soups.
- Origin: Korea, where it’s been a staple vegetable in traditional cuisine for centuries. Known as “mu,” it’s favored for its flavor and crunch.
Saxa 2 Radish (Raphanus sativus)
- Characteristics: A small, round radish with bright red skin and white flesh. It has a mild flavor and is one of the fastest-growing radishes, often ready to harvest in about three weeks.
- Origin: Europe, particularly popular in Germany and the UK, where it’s valued for its quick growth and tender texture.
Mantanghong Radish (Chinese Red Heart Radish)
- Characteristics: Similar to the watermelon radish, with pale green skin and a bright magenta interior. It has a crisp texture and a mild, sweet flavor, perfect for fresh salads and pickling.
- Origin: China, specifically developed for its appealing appearance and sweet flavor, which has made it popular in East Asian cuisine.
German Giant Radish (Raphanus sativus)
- Characteristics: As the name implies, this radish grows quite large, reaching the size of small beets. It has a red exterior and white flesh with a mild, slightly sweet taste. Despite its size, it remains tender.
- Origin: Germany, where it’s cultivated for its large size and flavor, making it a popular choice in Central European dishes and salads.
Helios Radish (Yellow Radish)
- Characteristics: This radish is round and bright yellow with a mild flavor and crisp, juicy texture. Its unique color and gentle taste make it popular in salads, adding a sunny appearance to dishes.
- Origin: Originally cultivated in Eastern Europe, though now it’s gaining popularity worldwide as a specialty radish for its unique appearance.
Misato Rose Radish (Red Beauty Radish)
- Characteristics: Round with a red-to-pink exterior and dark pink flesh, it has a mild, sweet flavor and a very crisp texture. Known for its beautiful color, it’s commonly used raw in salads.
- Origin: Japan, developed to bring more vibrant colors and mild flavors to the table. It has a high water content, making it juicy and refreshing.
Chinese Green Luobo Radish
- Characteristics: Long and cylindrical, with green skin and greenish-white flesh. It has a mild, slightly sweet flavor with a hint of spiciness, and a firm, crunchy texture. Often used in stir-fries, soups, and pickles.
- Origin: China, where it’s often grown for pickling and cooking. Known as “Luobo,” it has been cultivated for centuries as a winter radish.
Round Black Radish (Spanish Round Black Radish)
- Characteristics: A spherical variety of black radish with a similar appearance to the Black Spanish radish but smaller and rounder. It has black skin with white, firm flesh and a spicy, slightly bitter taste.
- Origin: Spain, grown since ancient times, especially valued in Mediterranean cuisines and often used for pickling or cooking.
April Cross Radish
- Characteristics: This is a Japanese hybrid daikon radish that is long, white, and cylindrical, similar to the traditional daikon but slightly milder. It has a sweet flavor with a slight peppery edge, commonly eaten raw or pickled.
- Origin: Japan, developed as a hybrid for longer growing seasons and a consistent mild flavor. It’s popular in East Asian dishes, both raw and cooked.
Purple Plum Radish
- Characteristics: Small and round with a vivid purple skin and bright white interior, these radishes have a crisp, juicy texture and a mild, slightly sweet flavor. They are excellent for salads and garnishes due to their eye-catching color.
- Origin: Originally developed in the United States, this variety is favored for its unique color and mild taste.
Minowase (Japanese Daikon) Radish
- Characteristics: This daikon radish variety grows long and thick, with smooth white skin and a slightly peppery, mild flavor. It has a juicy, tender texture and is commonly used in Asian dishes, both raw and cooked.
- Origin: Japan, where it’s popular in traditional Japanese cuisine and often used in miso soup, stews, and pickles.
Spanish White Radish
- Characteristics: Round and relatively large, this radish has a smooth, white skin and a firm texture. Its flavor is mildly spicy, slightly more peppery than red radishes, and it can be eaten raw or cooked.
- Origin: Spain, traditionally grown for its large size and robust flavor, especially used in Mediterranean dishes.
Cherry Belle Radish
- Characteristics: Small and round with bright red skin and white flesh, these radishes are crunchy, mild, and slightly sweet. They are one of the fastest-growing varieties and are popular in fresh salads.
- Origin: Developed in North America, Cherry Belle radishes are prized for their mild flavor and quick-growing nature, making them a favorite among home gardeners.
Fire and Ice Radish
- Characteristics: This radish has a striking red top and white bottom, with a crunchy texture and a mild flavor that is slightly peppery but sweeter than other radishes. It’s visually attractive, perfect for salads and crudités.
- Origin: The variety is cultivated in North America, selected for its distinctive color contrast and mild taste.
Long Scarlet Radish
- Characteristics: Long and slender with a dark red skin and white flesh, this radish has a mildly spicy flavor and a firm, crisp texture. Its unique shape makes it great for slicing into rounds or adding to stir-fries.
- Origin: England, where it was traditionally grown in home gardens. Its unusual shape and vibrant color make it a popular addition to fresh dishes and culinary presentations.
Cherry Belle
- Characteristics: These are small, round radishes with bright red skin and crisp white flesh. They have a mild to slightly peppery flavor, making them popular for fresh eating. They mature quickly, in about 22 days.
- Origin: Developed in the United States, Cherry Belle radishes are a common variety found in supermarkets.
French Breakfast
- Characteristics: Oblong with reddish-pink skin and a white tip. They are crisp and have a mild, slightly sweet flavor, less spicy than many other radishes.
- Origin: Originates from France, traditionally eaten as a snack with butter and salt.
Daikon
- Characteristics: Known for its long, white, cylindrical root, daikon radishes can grow up to 18 inches long. They have a mild flavor and are often used in Asian cuisine, either raw, cooked, or pickled.
- Origin: Native to the Mediterranean and East Asia, popular in Japanese, Korean, and Chinese cuisines.
Black Spanish (or Black Radish)
- Characteristics: Features a rough, black or dark brown skin with hot, white flesh. It’s larger, more pungent, and has medicinal uses in some cultures.
- Origin: Introduced in Europe in the 16th century, possibly originating from the Mediterranean or Asia.
White Icicle
- Characteristics: Long and slender, resembling a white carrot, with a crisp texture and a gentle, peppery flavor.
- Origin: Dates back to at least the 16th century, with origins potentially in Europe or Asia.
Watermelon Radish
- Characteristics: An heirloom variety with a greenish-white skin and vibrant pink or red interior, reminiscent of watermelon. They have a mild, sweet flavor with a slight pepperiness.
- Origin: While exact origins are debated, they are often associated with Chinese agriculture.
Easter Egg
- Characteristics: Not a single variety but a mix of small radishes in various colors like pink, red, purple, and white. They have a crisp texture and typical radish flavor.
- Origin: Cultivated for their decorative appeal, these radishes can be found in many temperate regions, though their exact origin is less clear.
Green Meat (Misato Green)
- Characteristics: A daikon variant with green flesh, firm texture, and a mild, sweet flavor with a hint of spiciness.
- Origin: Cultivated in East Asia, particularly in Japan and Korea, for its unique color and taste.
Sparkler
- Characteristics: Round with bright red skin and a white tip, similar to Cherry Belle but with a slightly different coloration. They offer a crisp bite with a mild flavor.
- Origin: Developed for its aesthetic appeal, likely in the Western world for home gardens and commercial markets.
Sakurajima Mammoth
- Characteristics: Known for being one of the largest radishes, potentially weighing up to 100 pounds. They have a mild, sweet flavor despite their size.
- Origin: From Japan, specifically the Sakurajima area in Kagoshima Prefecture, where they have been cultivated for centuries.