The common name for a member of a genus of the mustard family, most commonly used to refer to the common garden radish. Radishes apparently originated in the far east, and they are now grown throughout the northern hemisphere for their root, used as a flavoring in food, or eaten on it’s own (typically raw or pickled in vinegar).

Radishes differ in size and shape, and colors can range from red to yellow, or white. Spring radishes tend to be the small, pink varieties, whilst autumn crops are of larger types. The Japanese daikon is a large white radish, common in traditional dishes. Scientific classification: Radishes are classified as the genus Raphanus of the family Cruciferae. The common garden radish is known in latin as Raphanus sativus.