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Radishes | by fesign
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The most commonly eaten portion is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable.

The bulb of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase which combine when chewed to form allyl isothiocyanates , also present in mustard, horseradish and wasabi.

Radishes are used in salads, as well as in many European dishes.


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Taken on September 1, 2009