White radish
Raphanus sativus L.
White radish (Raphanus sativus) is a mustard-family plant whose taproot swells into a long white root; crisp and mildly pungent, rich in vitamin C and fibre, it is eaten raw, pickled, cooked in soups or dried.
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White radishOverview
White radish is an annual to biennial herb; in the first year it forms a basal rosette of lobed leaves and a swollen taproot 10–40 cm long with white skin and crisp white flesh and a mildly pungent taste. In the second year it bolts, bearing four-petalled white to pale-purple flowers and seed pods.
Radish originated around the Mediterranean and Asia and has been cultivated since antiquity; in Vietnam it is grown widely in Đà Lạt, the northern provinces and the lowlands. The root is eaten raw, pickled, added to soups or braised; dried radish is a preserved ingredient; young leaves are eaten as greens, and the seeds are used in traditional medicine to aid digestion.
Distribution & origin
Share of recorded occurrences by region- East Asia35%
- Vietnam15%
- Europe15%
- Others35%
Chemical composition
Relative content in agarwood resin- Vitamin CAntioxidant30%
- IsothiocyanatesCharacteristic pungency35%
- Dietary fibreSupports digestion35%
Uses
- Root eaten raw or in soup, stir-fry, braise
- Pickled as a preserve
- Dried radish stored; young leaves as greens
Properties
- Taste
- Crisp, mildly pungent, subtly sweet
- Value
- Rich in vitamin C and fibre
Habitat & conservation
Cool climate; friable, fertile, well-drained soil.
Conservation
Cultivated worldwide; not threatened.
References
- 1Kew Science – Plants of the World Online: Raphanus sativus — Kew (Plants of the World Online), 2026
- 2Wikipedia – Daikon — Wikipedia, 2026