Radish facts

Radish is crop which has a long cultivation history and is widely grown all around the world. This vegetable is a vital ingredient in cuisines such as Chinese, Japanese and Korean. In East Asian countries the crossings of radish have produced variety of cultivars, with variation in the shape of roots.

Name Radish
Scientific Name Raphanus sativus
Native Its origination believed to be in Eastern Mediterranean region and domestication in pre-Roman times in Europe. It is cultivated throughout the world and consumed as salad vegetable.
Common/English Name Chinese Radish, Daikon, Common Radish, Fodder Radish, Daikon Radish, Japanese Radish, Garden Radish, Oriental Radish, Leafy Daikon, Radish, Oriental Winter Radish, Wild Radish
Name in Other Languages Arabic: Fijil,
Azerbaijan: Turp
Brazil: Rabanete
Burmese: Monla
Chinese: Lai Fu,
Croatian: Rotkvica
Czech: Ředkev Seta
Danish: Radis,
Dutch: Ramenas,
Esperanto: Rafaneto,
Estonian: Redis,
Euskera: Erraso,
Finnish: Retikka,
French: Radis,
Galician: Labestro,
German: Bierwurz,
Greek: Rapani,
Hebrew: Tznonit,
Hornjoserbsce (Upper Sorbian): Zahrodna Rjetkej
Hungarian: Retek
Icelandic: Hreðka,
Bengali: Mulla,
Hindi: Muli,
Malayalam: Mullangi,
Marathi: Mūlaka,
Punjabi: Mūlī,
Sanskrit: Muulaka,
Tamil:  Mullangi,
Telugu: Mullangi,
Urdu: Mūlī
Malay: Luba,
Javanese: Rades,
Sundanese: Lobak Berem,
Italian: Ravanello,
Japanese: Hatsuka Daikon,
Khmer: Chhaay Thaw
Kurdish: Tūr
Korean: Mu
Laotian: Kaad Khaaw
Latvian: Redīss
Lithuanian: Valgomasis Ridikas
Malaysia: Lobak Putih,
Nepalese: Mulo
Norwegian: Reddik
Persian: Torobcheh
Polish: Rzodkiewka
Cebu Bisaya: Rabanos,
Tagalog: Labanos,
Portuguese: Rabanete,
Romanian: Ridiche
Russian: Red’ka Posevnaia
Sardinian: Ravanella
Scots: Reefort
Serbian: Trotkvica
Slovak: Redkvica,
Slovenian: Retvica
Spanish: Labrestos,
Sri Lanka (Sinhalese): Rabu
Swedish: Rädisa
Chiang Mai: Hua Phak Kat Khao,
Central: Phak Kat Hua,
Northern: Phak Poek Hua,
Turkish: Trup,
Vietnamese: Rađi
Welsh: Redis
Plant Growth Habit Annual or biennial, glabrous, coarse, scabrous or hispid
Growing Climate Cool climate
Soil Well-drained
Plant Size 30–120 cm
Lifespan One year
Stem tout, erect, branched
Leaf Rosette, pinnate, Length (smaller ones): 13 cm (5 inch)
Flower Purplish, pink – white
Seed pods (Fruit) Indehiscent, lanceolate, cylindrical-conical, Length: 2-12 inch; Young: Green, Mature: Brown
Taproot shape and size Swollen, oblong or globose; 1–100 × 0.5–45 cm
Taproot color White, pink, red, black
Taproot flesh White
Weighs About 60 lb (27 kg)
Flavor/aroma Sharp
Taste Crisp, sweet
Seed 2 to 4 seeds; globose or ovoid, ridged, Diameter: 2.5–4 mm
  • White Icicle
  • Sparkler
  • Cherry Belle
  • White Beauty
  • French Breakfast
  • Early Scarlet Gold
  • Daikon Long White
  • Fire and Ice
Major Nutritions Vitamin C (Ascorbic acid) 17.2 mg (19.11%)
Vitamin B9 (Folate) 29 µg (7.25%)
Copper, Cu 0.058 mg (6.44%)
Vitamin B6 (Pyridoxine) 0.082 mg (6.31%)
Potassium, K 270 mg (5.74%)
Total dietary Fiber 1.9 g (5.00%)
Iron, Fe 0.39 mg (4.88%)
Iodine 7 µg (4.67%)
Vitamin B5 (Pantothenic acid) 0.191 mg (3.82%)
Manganese, Mn 0.08 mg (3.48%)
Health Benefits
  • Treats jaundice
  • Prevent piles
  • Urinary disorders
  • Helps in losing weight
  • Cardiovascular health
  • Treats cancer
  • Treats leucoderma
  • Cures constipation
  • Respiratory health
  • Maintains the level of blood pressure
  • Good for diabetic patients
  • Skin ailments
  • Treatment for fever
  • Kidney ailments
  • Anti-pruritic properties
  • Keeps the body hydrated
  • Relieves sore throats
  • Enhances immune system
  • Liver functions
Calories in 1 cup slices (116 gm) 19 Kcal.
How to Eat
  • The seeds are sprouted and consumed raw.
  • The Radish bulb is consumed eaten raw or steamed.
  • Radish is used in salads and added in European dishes.
  • The leaves are used in recipes such as potato soup or served as side dish.
  • It is blended with fruit juices as well.
  • Seed pods are eaten raw, stir fried or pickled.
  • Leaves are eaten as salad.
  • Seeds are used as a spice.
  • The roots of Radish are consumed baked, raw, roasted and cooked in soups, stews, stir fried, steamed with olive oil.
  • Radish is consumed raw, pickled, salads and made cakes.
  • The sour pickle which is prepared from radish taproots is consumed in India, Bhutan and Nepal.
  • It is also used as a base for soup.
  • The young leaves are consumed raw or prepared as greens.
  • The greens are blended in smoothies.
  • The seed pods are eaten cooked, raw, or stir fries.
Other Facts
  • The radish is one of the members of Brassicaceae family which includes broccoli, cauliflower, cabbage and turnip.
  • The construction workers of the Pyramids were paid in terms of onions and garlic instead of coins.
  • For the ancient Egyptians, Radish seeds were considered as an important oil source before olive trees were introduced.
  • In Ancient Greece, Radish was offered to Apollo.
  • Radish is grown as an annual plant.


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