{i} type of bitter-tasting edible root from the mustard family; plant that produces this root
A popular salad vegetable that is the root of a plant from the mustard family The flavor of radish can vary from mild to peppery, depending on the variety and the age
pungent fleshy edible root Eurasian plant widely cultivated for its edible pungent root usually eaten raw pungent edible root of any of various cultivated radish plants
The pungent fleshy root of a well-known cruciferous plant (Raphanus sativus); also, the whole plant
Radishes are small red or white vegetables that are the roots of a plant. They are eaten raw in salads. Annual or biennial plant (Raphanus sativus) of the mustard family, probably of Oriental origin, grown for its large, succulent root. Low in calories and high in bulk, radishes have a sharp taste and are usually eaten raw. The shape of the edible portion of the root varies greatly, as does the color (from white through pink to red, purple, and black). Radishes may weigh only a few ounces (U.S. and European varieties) or, in the case of the Japanese daikon, more than 2 lbs (1 kg)
A coarse yellow-flowered plant (Nasturtium amphibium) related to the water cress and to the horse-radish
radish
Hyphenation
rad·ish
Turkish pronunciation
rädîş
Pronunciation
/ˈradəsʜ/ /ˈrædɪʃ/
Etymology
() Old English redic, rædic, from Latin rādīce, the ablative singular of rādix (“root”); later readopted from French radis, from Portuguese raditz, from Latin.