Radish Varieties
The radish is an edible root vegetable, You can use its seeds, leaves as well as its roots. mostly eaten raw as a crunchy salad,In the USA radish is typically round, small and red. Asian radishes, however, range in color from red or pink to green or white, in shapes from round to oblong to tapered, and in pungency from mild to spicy hot. While Western tastes generally prefer radishes in small amounts in green salads or as a garnish, in Japan and China the radish is more often pickled or cooked in some fashion, often in soups. It's also a popular ingredient in stir-fries, stews and casseroles. When eaten raw, it is grated into a salad or carved into a beautiful garnish. The Chinese make a radish pudding, and pickled radish is a principal ingredient in Korean Kimchee. Asian cuisine also finds a resourceful use for the leaves, stems, seed pods and seedlings. Some varieties, in fact, are cultivated more for the greens than the root.
commonly known as ‘Mooli‘ or ‘Muli‘ in Hindi, ‘Mullangi’ in Telugu, ‘Mullangi‘ in Tamil, ‘Mullanki‘ in Malayalam, ‘Moolangi‘ in Kannada, ‘Mula‘ in Bengali, ‘Mulo‘ in Gujarati, ‘Mula‘ in Marathi and ‘Muli‘ in Punjabi,
Radishes are easy to grow in the spring and fall. Direct sow radish seeds as soon as the ground can be worked in early spring. Repeat every 10 days until summer. Sow again in fall a month before frost for quick fall