Radish

Radish is a small root vegetable with a round or oval shape and a distinctly red, white, or purple skin with a white, crisp interior. Its flavour ranges from mildly spicy to quite sharp, depending on the variety and growing conditions. It is most often eaten raw, sliced into salads, on buttered bread, or as a snack vegetable. Its vibrant colour also makes it an attractive garnish. When cooked, it loses its sharpness and can be added to soups or stir-fried. It is low in calories and rich in vitamin C, potassium, and fibre. It is one of the fastest-maturing vegetables, just 3-4 weeks from sowing to harvest.