The roots, also called radishes, are crisp and sharp-tasting. Radishes are eaten raw in salads or as an appetizer. Some are round or oblong, and others are shaped like icicles. Their colors include white, red, yellow, pink, purple, black, and a combination of red and white.
Radishes grow best in cool weather, and they are able to withstand frost.
The plants are ready for harvest 20 to 60 days after planting, depending on the cultivar. May. Florida, California, and Ohio lead the states in commercial production. In addition, many people plant radishes in home gardens. The radish plant belongs to the mustard family, Brassicaceae or Cruciferae. Its scientific name is Raphanus sativus.