The radish is an edible root vegetable of the Brassicaceae family that was domesticated in Asia prior to the Roman era.

Radishes are nutrient-dense root vegetables. They are used to treat a variety of conditions in Ayurveda and Traditional Chinese Medicine, including fever, sore throat, bile disorders, and inflammation.

Radishes are Brassica family root vegetables.

Radish bulbs, also known as globes, come in a variety of shapes and colors. In the United States, the most popular radish variety is bright red and resembles a Ping-Pong ball with a small tail. Other colors include white, purple, and black. They could be larger and more oblong in shape.

Although some radishes are sweet, most have a peppery flavor. White winter daikon radish has a milder flavor than lighter-colored varieties. If radishes are left in the ground for too long or are not eaten right away, they become overly pungent. Smaller radishes have better flavor and texture.