radish

Annual or biennial plant () of the mustard family, probably of Oriental origin, grown for its large, succulent root. Low in calories and high in bulk, radishes have a sharp taste and are usually eaten raw. The shape of the edible portion of the root varies greatly, as does the color (from white through pink to red, purple, and black). Radishes may weigh only a few ounces (U.S. and European varieties) or, in the case of the Japanese daikon, more than 2 lbs (1 kg).

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