About
Radish is a small root vegetable with thin smooth skin and crisp flesh. Depending on the cultivar the skin may be red, pink, white or purple, and the root round or elongated.
In the kitchen
Radish has a fresh, mildly pungent taste. It is usually eaten raw in salads and cold soups, and served with snacks and light dishes.
Seasonality by region
The atlas does not yet include documented regional seasonality for this product.
