Red Radish is a variant of Raphanus sativus with a vibrant red skin and stark white flesh, offering the same health and culinary benefits as common radishes but often favored for its striking color and slightly milder taste.

Radish (Raphanus sativus), from the Brassicaceae family, originated in Southeast Asia. This root vegetable can be red, pink, white, or purple, with a round to cylindrical shape and crisp, peppery flesh. The plant grows 15-45 cm tall, with tubers 2-10 cm long. Nutritionally, radishes are low in calories but high in vitamin C and antioxidants, supporting immune function and skin health. They are commonly sliced into salads, pickled, or stir-fried. Best stored in the refrigerator, radishes stay fresh longer when the greens are removed. Their peppery flavor also has traditional use in herbal remedies for digestion.