Radish-Long

Long radishes are a type of radish root that can be long and cylindrical or tapered in shape. 

Radishes can vary in size from a few grams to over 2 pounds, depending on the variety. 

Radish skin can be white, yellow, pink, red, purple, or black. 

Radishes have a spicy, peppery taste that comes from enzymes similar to those found in horseradish, mustard root, and wasabi root. Cooking radishes makes their flavor milder. 

Radishes can be eaten raw in salads or cooked as a vegetable. The young leaves can be cooked like spinach. 

Radishes are usually grown as annuals and harvested before they flower. They grow best in temperatures of 18–25°C and with 100–225 cm of rainfall. 

Radishes are thought to have originated in central and western China and India. They are now grown and consumed throughout the world.