White radish - traditional root vegetable

White radish is a root vegetable from the Brassicaceae family with a characteristic pungent taste from its mustard oil content. It grows to 20-40 cm in length and has white, juicy flesh. In Central European cuisine, it is traditionally served grated with salt and vinegar as a refreshing salad or on open sandwiches. In Asia, it is known as daikon and used in soups, stews, and fermented dishes. It is rich in vitamin C and has beneficial effects on digestion. White radish season runs from late summer through autumn.