The radish (Raphanus raphanistrum subsp. Sativus) is an edible root vegetable that belongs to the Brassicaceae family. This plant was already domesticated in Europe in pre-Roman times. Radish comes in several varieties that all vary in flavour, colour, size and time it takes to mature. The vegetable has a particular sharp or sometimes pungent flavour that derives from the chemical components that are produced by the plant, namely glucosinolate, myrosinase, and isothiocyanate.
Radish is now produced and consumed in all parts of the world. The seeds are used to produce oil. Other varieties are developed for sprouting and their roots and leaves are consumed either cooked or cold.