What is a radish?
The radish (Raphanus sativus) is a root vegetable, whose white flesh resembles that of turnips in texture, but whose sharp biting flavor is unique. Like other members of the cruciferous family, which includes such nutritional superstars as broccoli, cabbage, Brussels sprouts, and mustard, radish contains a characteristic oil, the source of its pungency. The radish has been developed in many varieties, each with its own distinctive color, mostly variations of red, white, and black; length, from 1 inch to as long as 3 feet; size, from 1 oz up to 100 pounds; and level of pungency, from mild to searingly sharp.
Like many other root vegetables, the radish also produces green leafy tops that are edible and add a peppery zest to salads. Some varieties of radish are quick-growing spring roots. The most popular spring varieties are those that have bright red or red-and-white round roots, such as Champion, Cherry Beauty, Cherry Belle, Comet, Early Scarlet Globe, Red Boy, Red Globe, and Sparkler White Tip.
These are small round or oval-shaped radishes with crisp white flesh. They range from 1 to 4 inches in diameter. White Icicle, the most popular long-rooted spring variety of radish, is a tapered root that grows up to 6 inches long.
Its flesh is less pungent than that of the round varieties. The other varieties of radish are slow-growing summer and winter vegetables. The winter varieties produce long, large roots whose flavor is usually more biting and whose texture is more fibrous and less crisp than the spring and summer varieties.
The winter varieties, such as April Cross, Everest, Long Black Spanish, Omny, and Round Black Spanish, take twice as long to mature as the spring radishes and are usually grown as a fall crop for winter storage. One exception among the winter varieties is the California Mammoth White. The flesh of this 8-inch-long oblong root is even milder than that of the White Icicle.
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