radish failure

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Radishes are root vegetables that are part of the mustard family, Brassicaceae. They are annual or biennial plants with short, hairy stems and a rosette of oblong leaves at ground level. Radishes are grown for their swollen taproots, which can be round, carrot-shaped, or cylindrical, and come in many colors, including white, red, pink, purple, yellow, green, and black. The flesh of the radish is usually white, but it gets its color from anthocyanins in the skin. Radishes have a crunchy, crisp texture and a spicy, peppery taste, which comes from enzymes similar to those found in horseradish, mustard root, and wasabi root. Cooking radishes can make their flavor milder.
Wikipedia
Radish - Wikipedia
Radishes are annual or biennial brassicaceous crops grown for their swollen tap roots which can be globular, tapering, or cylindrical. The root skin colour ranges from white through pink, red, purple, yellow, and green to black, but the flesh is usually white. The roots obtain their color from anthocyanins.
WebMD
Radish: Health Benefits, Nutrition and Medicinal Uses - WebMD
Oct 18, 2023 - Radishes are root vegetables that belong to the cruciferae or mustard family. Their skins can be red, black, yellow, purple, and pink, and they have a spicy, peppery taste. This taste comes from enzymes that are also in mustard root, horseradish, and wasabi root. Cooking them makes the flavor milder.
UF/IFAS Gardening Solutions
Radishes - UF/IFAS Gardening Solutions
Radish roots can be white, red, pink, purple, yellow, green, and even black. Most are round and no more than an inch in diameter. Some varieties, like daikon radishes, are elongated and can be up to 20 inches long. The root is crunchy, crisp, and usually white inside. The entire radish plant is edible. Young radish greens are edible and tasty, fresh or cooked. Older greens are tougher and often have a peppery taste. Both the root and the greens become tough and bitter as they mature, especially in hot weather. UF/IFAS recommends a number of radish varieties for Florida.
BBC Good Food
Radish - BBC Good Food
Glossary. Radish. A. B. C. D. E. F. G. H. I. J. K. L. M. N. O. P. Q. R. S. T. U. V. W. X. Y. Z. Radish. |rad-ish| Good Food team. This crunchy, peppery root vegetable is perfect when sliced and added to salads. Discover when radishes are in season and how to buy, prepare and store them. What are radishes? The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy texture. Among the most popular varieties are the small, cherry-sized common variety which has a red skin and white flesh (the French Breakfast radish is a variation on this type, and has an elongated shape with a deep pink skin that fades to white at the roots).
Malmborg's Garden Center
Radish - Malmborg's Garden Center
Radish is an herbaceous annual or biennial plant in the family Brassicaceae, grown for its edible taproot. The radish plant has a short hairy stem and a rosette (ground level horizontal and circular leaves) of oblong shaped leaves which measure 5-30 cm (2-12 in) in length.
Wikipedia
Radish - Simple English Wikipedia, the free encyclopedia
A radish is an edible root vegetable of the Brassicaceae family. People eat radishes all over the world. It was first grown in Europe in pre-Roman Empire|Roman times. Radishes are usually eaten as a crunchy salad vegetable.
FoodPrint
Radish - Real Food Encyclopedia - FoodPrint
They may be round or more carrot-shaped. Look for radishes with minimal blemishes and absolutely no mushy spots. Table radishes should have smooth skin. If their tops are still attached, look for perky greens with minimal wilting or yellowing.
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