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  2. How to Eat Radishes—Raw or Cooked, They're More ... - AOL

    www.aol.com/lifestyle/eat-radishes-raw-cooked...

    Types of radish: Options abound—there are over 100 kinds of radishes, from everyday red ones to heirloom varieties, including black Spanish radishes and Asian radishes, such as daikon (or mooli ...

  3. Korean radish - Wikipedia

    en.wikipedia.org/wiki/Korean_radish

    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 ...

  4. Raphanus raphanistrum - Wikipedia

    en.wikipedia.org/wiki/Raphanus_raphanistrum

    Each fruit consists of a pod with two segments: the lower one is about 1-2 mm long and sterile (just occasionally with one seed), while the upper one is up to 8 cm long and has 1-10 fertile segments , each containing one oval seed up to 3 mm long. At the tip of the pod is a sterile beak up to 2.5 cm long.

  5. Radish - Wikipedia

    en.wikipedia.org/wiki/Radish

    'White Icicle' or 'Icicle' is a white carrot-shaped variety, around 10–12 cm (4–5 in) long, dating back to the 16th century. It slices easily, and has better than average resistance to pithiness. [15] [16] 'French Breakfast' is an elongated, red-skinned radish with a white splash at the root end.

  6. How to Store Radishes So They Don’t Go Soft - AOL

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  7. 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

  8. Banchan - Wikipedia

    en.wikipedia.org/wiki/Banchan

    Various vegetables in white brine. Nabak kimchi and dongchimi are referred to as mul kimchi (물김치), literally "water kimchi." Geotjeori [10] 겉절이 Freshly made kimchi to be eaten crisp without fermenting. Usually made with baechu and lettuce. Kkakdugi: 깍두기 A kimchi made with cubed mu (white radish) Oi sobagi: 오이 소박이

  9. How to Grow Radishes in Spring or Fall, According to ... - AOL

    www.aol.com/lifestyle/grow-radishes-spring-fall...

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