Radish (Raphanus sativus) is an edible root vegetable belonging to the Brassicaceae family, widely cultivated across the world. Known for its crisp texture and peppery flavor, radish is consumed both raw and cooked. The root varies in size, shape, and color—ranging from small round red radishes to elongated white varieties. It is a fast-growing crop, ready for harvest within 25–60 days, making it a popular seasonal vegetable.

Radish is valued not only for its refreshing taste but also for its high water content, dietary fiber, vitamins (C, B6), and minerals (calcium, potassium, magnesium). Its leaves are also edible and rich in nutrients, often used in soups, stir-fries, or chutneys.

It is consumed worldwide in salads, pickles, curries, soups, and traditional dishes. Radish is also known for its medicinal properties, aiding digestion, detoxification, and supporting liver and kidney function.