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Radish

Rabano

Cruciferae, Brassicaceae Raphanus sativus L.

Source: Magness et al. 1971

The radish commonly grown in the U.S., found in nearly all home gardens and an important market crop, is a rapidly developing annual which produces a tender, spicy enlarged root. The edible roots are nearly globular or much elongated. They must be harvested while tender, before they become pithy and too strong flavored. The leaves form a rosette from the top of the root. Including the petiole they are up to a foot long, and rough to the touch. The top of the enlarged root is about even with the soil surface.


Season, seeding to harvest: 3 to 6 weeks.

Production in the U.S.: 33,217 acres, 1959 census; possibly 100,000 tons.

Use: Mainly as raw salad.

Part of plant consumed: Whole root.


Last update July 1, 1996 bha