Radish is an often sharp-flavored root vegetable in the mustard family, first cultivated in China early in their agricultural history.
The Japanese have long relished the mild white winter radish known as daikon: originally an import from China, as daikon are native to southeast and continental east Asia.
Radishes were domesticated in Europe in pre-Roman times. Radishes are now widely cultivated throughout the world.
Low in calories, radishes are an excellent source of vitamins, especially C, minerals, antioxidants, and dietary fiber.