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  2. List of edible seeds - Wikipedia

    en.wikipedia.org/wiki/List_of_edible_seeds

    An edible seed [n 1] is a seed that is suitable for human or animal consumption. Of the six major plant parts, [ n 2 ] seeds are the dominant source of human calories and protein . [ 1 ] A wide variety of plant species provide edible seeds; most are angiosperms , while a few are gymnosperms .

  3. Chonggak radish - Wikipedia

    en.wikipedia.org/wiki/Chonggak_radish

    Chonggakmu or chonggak radish, also called ponytail radish, [1] [2] is a variety of white radish. It is a small radish with many fine roots; of which the entire plant, including the leaves and stems, is used in Korean cuisine .

  4. Daikon - Wikipedia

    en.wikipedia.org/wiki/Daikon

    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

  5. Radish - Wikipedia

    en.wikipedia.org/wiki/Radish

    Radish seeds. The seeds of radishes grow in siliques (widely referred to as "pods"), following flowering that happens when left to grow past their normal harvesting period. The seeds are edible, and are sometimes used as a crunchy, sharp addition to salads. [16] Some varieties are grown specifically for their seeds or seed pods, rather than ...

  6. Korean radish - Wikipedia

    en.wikipedia.org/wiki/Korean_radish

    The white to light purple flowers are borne on a racemose inflorescence from April to May. [2] Petals are twice as long as the calyx lobes, which are around 7 millimetres (0.28 in). [2] There is a pistillum and tetradynamous stamen. [2] The fruits are small pods around 4–6 centimetres (1.6–2.4 in), with hard shells and reddish-brown seeds. [2]

  7. Sakurajima radish - Wikipedia

    en.wikipedia.org/wiki/Sakurajima_radish

    The Sakurajima radish or Sakurajima daikon (Japanese: 桜島大根, Sakurajima daikon) is a special cultivar of the Japanese radish named for its original place of cultivation, the former island of Sakurajima in Japan's Kagoshima Prefecture.

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