Raphanus raphanistrum

“Radishes have been in cultivation for thousands of years and are grown all over the world. The fleshy taproots range from 1 inch to 3 feet long depending on the cultivar and come in colors including white, pink, red, purple and black. They are fast growing vegetables, ready to harvest in 3-6 weeks, ” — Raphanus raphanistrum subsp. sativus (Daikon, Daikons, Forage Radish, Mooli, Moolis, Radish, Radishes, Rat's Tai

“Radishes grow best in full sun to part shade” — Raphanus raphanistrum subsp. sativus (Daikon, Daikons, Forage Radish, Mooli, Moolis, Radish, Radishes, Rat's Tai

“Thin small varieties to 1-3 in apart and large varieties 4-6 in.” — Raphanus raphanistrum subsp. sativus (Daikon, Daikons, Forage Radish, Mooli, Moolis, Radish, Radishes, Rat's Tai

“The fleshy taproots range from 1 inch to 3 feet long depending on the cultivar” — Raphanus raphanistrum subsp. sativus (Daikon, Daikons, Forage Radish, Mooli, Moolis, Radish, Radishes, Rat's Tai

“They are ready when you can see the tops start to peak through the soil.” — Raphanus raphanistrum subsp. sativus (Daikon, Daikons, Forage Radish, Mooli, Moolis, Radish, Radishes, Rat's Tai

“The edible white or pink flowers have a spicy flavor and are often used in salads. The leafy tops can also be eaten and are best cooked to improve the texture.” — Raphanus raphanistrum subsp. sativus (Daikon, Daikons, Forage Radish, Mooli, Moolis, Radish, Radishes, Rat's Tai

“While diseases are less commonly a problem, look out for insects that damage the roots such as flea beetles and root maggots.” — Raphanus raphanistrum subsp. sativus (Daikon, Daikons, Forage Radish, Mooli, Moolis, Radish, Radishes, Rat's Tai