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Radish
The radish (''Raphanus sativus'') is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They have numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes of spicy varieties owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month, while larger daikon varieties taking several months. Another use of radish is as cover or catch crop in winter〔Andrew J. Price and Jason. K. Norsworthy. Cover Crops for Weed Management in Southern Reduced-Tillage Vegetable Cropping Systems. . Weed Technology 27(1):212-217. 2013. http://dx.doi.org/10.1614/WT-D-12-00056.1〕 or as a forage crop.〔J. J. Fitzgerald and W. J. M. Black. Finishing Store Lambs on Green Forage Crops: 1. A Comparison of Rape, Kale and Fodder Radish as Sources of Feed for Finishing Store Lambs in Autumn. Irish Journal of Agricultural Research. Vol. 23, No. 2/3 (1984), pp. 127-136. http://www.jstor.org/stable/25556085〕 Some radishes are grown for their seeds; daikon, for instance, may be grown for oil production. Others are used for sprouting and both roots and leaves are sometimes served cooked.
==History==
Varieties of radish are now broadly distributed around the world, but almost no archeological records are available to help determine their early history and domestication. However, scientists tentatively locate the origin of ''Raphanus sativus'' in southeast Asia, as this is the only region where truly wild forms have been discovered. India, central China, and central Asia appear to have been secondary centers where differing forms were developed. Radishes enter the historical record in . Greek and Roman agriculturalists of the gave details of small, large, round, long, mild, and sharp varieties. The radish seems to have been one of the first European crops introduced to the Americas. A German botanist reported radishes of and roughly 3 ft in length in 1544, although the only variety of that size today is the Japanese Sakurajima radish. The large, mild, and white East Asian form was developed in China, but is mostly associated in the West with the Japanese daikon, owing to Japanese agricultural development and larger exports.
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