Radishes are annual or biennial brassicaceous crops grown for their swollen tap roots. The root skin color ranges from white through pink, red, purple, yellow, and green to black, but the flesh is usually white.
The radish is an edible root vegetable of the mustard family, Brassicaceae, that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout the world.
Here are some key points about radishes:
They are cool-season root vegetables.
The entire plant is edible, from root to leaf.
Radishes are low in calories but high in nutrients such as vitamin C, potassium, and fiber.