Radishes widely range in size and shape, have a round, oval, to cylindrical shape with a single, elongated taproot. The radish’s skin is smooth, taut, and thin, ranging in color from bright red, red-pink, to crimson. Underneath the surface, the translucent white flesh is dense, and firm with a crisp and crunchy, snap-like consistency. Radishes have a semi-sweet, peppery, and sharp flavor when raw. Once cooked, the radish’s flesh will soften and develop a mellow, peppery flavor. In addition to the roots, radish leaves are also edible and have a pungent, green, and grassy taste. The soft and crisp leaves are attached to the roots through green stems and have a ruffled, textured surface with prominent veining and serrated edges. Radishes are a good source of fiber and vitamin C. The roots also provide potassium, calcium, iron, and contain other nutrients, including vitamin E, magnesium, manganese, B vitamins, folate, vitamin K, copper, and zinc.