


Radish (Raphanus sativus), possibly a cultivated race of the wild radish (R. Raphanistrum), from which it differs in its enlarged tap-root and non-articulated seed-pod; it is a hardy annual, cultivated from early times from Japan to Europe for its edible roots. It belongs to the order Cruciferae (q.v.), and has the pungent antiscorbutic properties of the order. The root is fusiform or napiform, and red, white, or brown. The flowers vary from white to pale violet with darker veinings, and the pods are smooth and pointed. When young, these are used instead of capers; and the roots, when large, can be eaten boiled; but their main use is as a raw salad.