Radishes can come in numerous types; extensively various in dimension, colour, and crop period. They are broadly categorized into 4 major varieties relying upon the harvest season; summer time, fall, winter, and spring. Growers classify them by their shapes, colours, and sizes, akin to black or white with spherical or elongated roots.
The sharp, pungent taste of radish comes from the “isothiocyanate” compound in them, various from delicate within the case of white-icicles to extremely popular within the purple globe and different pigmented varieties. Tender high greens of radish are additionally eaten as leafy greens in some elements of the world.
Daikon or Japanese radish is native to Asia. It is grown through the winter months and options elongated easy, icy-white roots.
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| Black spanish radish. | Green Chinese (lobok) radish. | Purple varieties. Photo courtesy: kthread |
Black Spanish radishes are peppery and extra flavorful than their white counterparts.
Green radish is native to Northern China area. Its outer peel close to the highest stem finish options leafy-green colour which, regularly
modifications to white colour close to the decrease tip. Inside, its flesh has a ravishing jade-green colour, candy and fewer pungent taste.
Watermelon radishes have watermelon like flesh inside. They are much less peppery however mildly candy one thing
just like that of white icicle varieties.
When left to develop for longer than the same old root-harvest interval, every kind of radish bear small flowers, which subsequently grow to be edible fruit pods. Rat-tailed radish
is a sort of seed-pod selection grown solely for his or her lengthy rat tail-like tapering edible pods. The pods characteristic a mix of delicate radish
taste and spiciness. Immature pods have the very best taste.