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Raphanus sativus (radish)

Grown worldwide for its fleshy, edible taproot, radish is thought to have originated in the eastern Mediterranean region.

Raphanus sativus (radish) taproots

Radishes (Raphanus sativus)

Species information

Scientific name: 

Raphanus sativus L.

Common name: 

radish, common radish, wild radish, garden radish

Conservation status: 

Widespread in cultivation.

Habitat: 

Unknown.

Key Uses: 

Food.

Known hazards: 

None known.

Taxonomy

Subclass: 
Superorder: 
Rosanae
Order: 
Brassicales
Family: 
Brassicaceae
Genus: Raphanus

About this species

Raphanus sativus is a cultigen (a plant that has been altered by humans through a process of selective breeding). Because it has been in cultivation for thousands of years, its exact origins are unknown. Radish is grown all over the world for its fleshy, edible taproot. A wide variety of cultivars are available, producing taproots that range from 2 cm up to 1 m long, and from red to pink, white, purple or black in colour.

Radish is a cruciferous plant in Brassicaceae, a family that includes turnip (Brassica rapa), cabbage and relatives (Brassica oleracea) and horseradish (Armoracia rusticana).

The generic name Raphanus derives from the Greek ra, meaning quickly, and phainomai, meaning to appear, in reference to the rapid germination of radish seeds. The common name radish derives from the Latin for root, radix.

Synonym: 

Raphanus acanthiformis J.M. Morel ex Sasaki, Raphanus candidus Vorosch., Raphanus macropodus H. Lév. (full list available on The Plant List)

Genus: 
Raphanus

Discover more

Geography and distribution

It is thought that Raphanus sativus evolved in the eastern Mediterranean region and may have been selected from R. raphanistrum subspecies landra (sometimes known by the synonym R. landra).

Raphanus sativus (radish) flowers

Raphanus sativus var. sativus flowers

Radish was an important food crop in Egypt by 2,000 BC, spread to China by about 500 BC and reached Japan around 700 AD. Radish did not reach Britain until the mid-16th century.

Radish is now widely distributed, and cultivars are available to suit a wide range of environmental conditions.

Description

Overview: An annual or biennial herb with succulent taproot.

Taproot: Widely variable in colour, shape and size. Red, pink, white, yellow, purple or black externally, white to bright pink internally. Spherical, olive-, spindle- or turnip-shaped, tapering from top or bottom, 2 cm to 1m long and 60 cm in diameter.

Leaves: Lobed, with a larger, rounded, terminal lobe and smaller, paired lower segments. Irregularly toothed.

Flowers: Four white to pink or pale violet petals. Four sepals. Flowers borne on erect, many-flowered inflorescences up to 90 cm tall.

Fruit: A smooth, beaked, fleshy siliqua (fruit divided into two parts by a thin partition and opening by two valves to reveal seeds on central limb).

Raphanus sativus (radish) illustration

Botanical illustration of Raphanus sativus by A. Masclef

Many cultivars are available, including:
• ‘Caudatus’ – rat’s tail
• ‘Longipinnatus’ – daikon, mooli, mula, muli, Chinese root, Japanese root, rettich

Cultivars commonly grown in the UK include: ‘Black Spanish Round’, ‘Cherry Belle’, ‘China Rose’, ‘French Breakfast’, 'München Bier', and many others.

Uses

Radish is cultivated as an annual for its enlarged, succulent taproot, which has been used for food since prehistoric times. The taproot is eaten raw in salads, relishes and appetizers, and slices are included in stir-fries. Black radishes are favoured in many Eastern European cuisines.

Young radish leaves are edible and are cooked in the same manner as spinach. Sprouted radish seedlings (jaba) are also consumed. Young radish fruits have a spicy flavour and are sometimes pickled. Radish was grown for its seed oil in Ancient Egypt.

Oriental radish (Raphanus sativus ‘Longipinnatus’), known as daikon or mooli, can produce a long-lasting taproot over 45 cm long and weighing up to 50 kg. This mild-flavoured taproot is widely used in oriental cuisines, for example in soups, sauces and meat dishes. In Japan it is grated to produce a garnish for sashimi. Pickled daikon is popular in Japan and Korea. Daikon is used to make ‘turnip cake’, which is eaten at Chinese New Year. Daikon is fed to stock in the East.

Raphanus sativus ‘Caudatus’, known as rat’s tail, is cultivated in Asia for its fruits which grow up to 30 cm long. The young fruits are consumed raw, cooked or pickled.

Some radish cultivars are grown for their leaves, which are used as fodder.

Night of the radishes

On 23 December in Oaxaca (Mexico) thousands of people gather to celebrate Noche de rábanos (Night of the radishes).

The focus of this festival, celebrated since 1897, is the creation of intricate sculptures carved from giant radishes, many depicting nativity scenes or saints.

Millennium Seed Bank: Seed storage

The Millennium Seed Bank Partnership aims to save plant life worldwide, focusing on plants under threat and those of most use in the future. Seeds are dried, packaged and stored at a sub-zero temperature in our seed bank vault.

Raphanus sativus (radish) taproot section

Taproot section of a radish

Three collections of Raphanus sativus seeds are held in Kew’s Millennium Seed Bank based at Wakehurst in West Sussex.

See Kew’s Seed Information Database for information on Raphanus sativus seeds

This species at Kew

Raphanus sativus can usually be seen growing in the Plant Family Beds at Kew.

Pressed and dried specimens of Raphanus sativus are held in Kew’s Herbarium where they are available to researchers by appointment. Details of specimens of Raphanus species can be seen online in Kew’s Herbarium Catalogue.

Specimens of radish roots, seeds, seed oil and fruits are held in Kew’s Economic Botany Collection in the Sir Joseph Banks Building, where they are available to researchers by appointment.

References and credits

Al-Shebaz, I. A. (1985). The genera of Brassiceae in the southeastern United States. Journal of the Arnold Arboretum 66: 279–351.

Davidson, A. (2006). The Oxford Companion to Food, 2nd Edition. Oxford University Press Inc., New York.

Huxley, A., Griffiths, M. & Levy, M. (eds) (1997). The New Royal Horticultural Society Dictionary of Gardening, Volume 2 (D–K). The Stockton Press, New York.

Mabberley, D. J. (2008). Mabberley’s Plant-book: a Portable Dictionary of Plants, their Classification and Uses. 3rd Edition. Cambridge University Press, Cambridge, UK.

Vaughan, J. G. & Geissler, C. A. (1999). The New Oxford Book of Food Plants. Oxford University Press, Oxford.

Kew science editors: Emma Tredwell and Joanna Osborne
Copyediting: Emma Tredwell

Although every effort has been taken to ensure that the information contained in these pages is reliable and complete, notes on hazards, edibility and suchlike included here are recorded information and do not constitute recommendations. No responsibility will be taken for readers’ own actions.

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