The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Romantimes.
Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with bite. There are numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate.