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The radish (Raphanus sativus) is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable , although the entire plant is edible and its leaves are sometimes used as a leaf vegetable .
Raphanus (Latin for "radish" [3]) is a genus within the flowering plant family Brassicaceae. Carl Linnaeus described three species within the genus: the cultivated radish ( Raphanus sativus ), the wild radish or jointed charlock ( Raphanus raphanistrum ), and the rat-tail radish ( Raphanus caudatus ).
Daikon [2] or mooli, [3] Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. . Originally native to continental East Asia, [4] daikon is harvested and consumed throughout the region, as well as in South Asia, and is available internat
Black radish is an annual plant whose root is encased in a black or dull brown skin and with a white flesh. [9] Generally, black radish is bigger than spring radish varieties and grows around seven to ten centimeters in diameter or length. The plants can grow up to a height of 0.5 m (20 in). [10]
Mu or Korean radish is a variety of white radish with a firm crunchy texture. [1] Although mu (무) is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specifically Korean radish (조선무, Joseon-mu). Korean radishes are generally short, stout, and sturdy, and ...
Raphanus raphanistrum, also known as wild radish, white charlock or jointed charlock, [1] is a flowering plant in the family Brassicaceae. The species is native to western Asia, Europe and parts of Northern Africa.
We’ve all seen lists of “good” and “bad” foods. While some foods are more nutritious than others, this black-and-white thinking can be harmful — and inaccurate. Take vegetables as an ...
For example, European radish is called hatsukadaikon (廿日大根) in Japan. In the West, the word daikon sometimes refers to long white Asian radish varieties and sometimes Japanese radish varieties. When it is necessary to distinguish the usual Japanese form from others, it is sometimes known as Japanese radish [1] or "true daikon". [2]
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