ABSTRACT
Radish is a popular vegetable crop in Asia and Europe. It is mainly culti vated for the young tuberous root, which is used in salad. Tender and nonpithy roots are cooked as a vegetable and also made into pickles. The fo liage is also used as a leafy vegetable in Asia. The immature pods and leaves of another species, Raphanus caudatus, are eaten raw and/or cooked as a vegetable. Radish increases the appetite and gives a cooling effect. Roots are rich in minerals and vitamins A and C. The pungency of radish root is due to a volatile substance called isothiocyanate. Radish has medicinal properties, especially in curing ailments of the liver and gall bladder, head ache, diarrhea, piles, and jaundice.
