Unknown in the wild state and of ancient and uncertain origin, radishes were grown in Egypt over 2,000 years ago and various forms are cultivated in most part of the world. The roots of radishes are usually eaten raw, as an appetiser and in salads. Those with red or red and white roots are the most popular. In China and Japan, people grow a winter radish called daikon . They use it as a vegetable or make pickles from it.
Radishes belong to the mustard family, Cruciferae.
They are classified as genus Raphanus .