Radish

The radish is a flowering plant in the mustard family whose large taproot is commonly used as a root vegetable, though the entire plant is edible and its leaves are sometimes used as a leaf vegetable; domesticated in Asia, radishes are now grown and consumed globally. Radishes are often eaten raw as a crunchy salad vegetable with a pungent, slightly spicy flavor that varies in intensity depending on growing conditions, and there are numerous varieties differing in size, flavor, color and time to maturity; their sharp flavor comes from various chemical compounds the plant produces, including glucosinolate, myrosinase and isothiocyanate.