The edible part is a napiform taproot. The skin comes in a variety of colours. Most commonly known is the round, red-skinned variety. Other varieties may have a pink, white or grey-black skin. A large, round yellow-skinned variety has a subtle taste of lemon.
A large black radish is (nowadays, rather uncommonly) consumed in France where it is known as raifort.
The Japanese giant white radish is called Daikon. It is mild-flavored and is usually called daikon radish in USsupermarkets. The most common variety is carrot-shaped, and approximately 8 to 14 inches (200 to 350 mm) long and 2 to 4 inches (50 to 100 mm) in diameter.
Radish
The bulb of the radish is usually eaten raw, but tougher specimens can be steamed. The raw flesh has a crisp texture and a peppery flavour. The "sting" of the taste can be removed by peeling off the red skin. Eating too many radishes can cause one to belch.
Radishes range in sizes, in some instances growing to proportions of over 1 kg (2 lb). They are a popular choice for personal cultivation, as they are fairly easy to grow.
The winter radishes, which grow to a large size, should be sown in the beginning of July and in August, in drills from 6 to 9 in.
Radishes, like other fleshy roots, are attacked by insects, the most dangerous being the larvae of several species of fly, especially the radish fly (Anthoniyia radicuna).
To obtain early radishes a sowing in the British Isles should be made about the beginning of November, and continued fortnightly till the middle or end of February; the crop will generally be fit for use about six weeks after sowing.
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