Editing Radish (section)

=== Winter varieties ===
[[File:Daikon.jpg|thumb|right|Daikon]]
'Black Spanish' or 'Black Spanish Round' occur in both round and elongated forms, and are sometimes simply called the [[black radish]] (Raphanus sativus ''L. var. niger (M.) S.K.'' or ''L. ssp. niger (M.). D.C. var. albus D.C'') or known by the French name ''Gros Noir d'Hiver''. It dates in Europe to 1548,<ref>{{cite book |last1=Aiton |first1=William Townsend |year=1812 |url=https://books.google.com/books?id=y4QCAAAAYAAJ&pg=PA129 |title=Hortus Kewensis; Or, A Catalogue of the Plants Cultivated in the Royal Botanic Garden at Kew |edition=2nd |volume=IV |publisher=Longman, Hurst, Rees, Orme, and Brown |location=London |page=129 |access-date=October 2, 2014 |archive-url=https://web.archive.org/web/20140706225044/http://books.google.com/books?id=y4QCAAAAYAAJ&pg=PA129 |archive-date=July 6, 2014 |url-status=live }}</ref> and was a common garden variety in England and France during the early 19th century.<ref>{{cite book |last1=Lindley |first1=George |year=1831 |url=https://books.google.com/books?id=DJqCT_QapToC&pg=PA570 |title=A Guide to the Orchard and Kitchen Garden: Or, an Account of the Most Valuable Fruit and Vegetables Cultivated in Great Britain |publisher=Longman, Rees, Orme, Brown, and Green |location=London |access-date=October 2, 2014 |archive-url=https://web.archive.org/web/20140706224838/http://books.google.com/books?id=DJqCT_QapToC&pg=PA570 |archive-date=July 6, 2014 |url-status=live }}</ref> It has a rough, black skin with hot-flavored, white flesh, is round or irregularly pear shaped,<ref>{{cite book |last1=McIntosh |first1=Charles |year=1828 |url=https://archive.org/details/bub_gb_zZ46AAAAMAAJ |title=The Practical Gardener, and Modern Horticulturist |publisher=Thomas Kelly |location=London |access-date=October 2, 2014 |page=[https://archive.org/details/bub_gb_zZ46AAAAMAAJ/page/n326 288] }}</ref> and grows to around {{convert|10|cm|in|0|abbr=on}} in diameter.{{Citation needed|date=February 2021}}

[[Daikon]] refers to a wide variety of winter oilseed radishes from Asia. While the Japanese name ''daikon'' has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, Oriental radish, or ''mooli'' (in [[India]] and [[South Asia]]).<ref name="amher2004">{{cite book |year=2004 |url=http://dictionary.reference.com/browse/daikon |title=Daikon |work=[[The American Heritage Dictionary of the English Language]] |edition=4th |publisher=[[Houghton Mifflin Company]], via dictionary.com |access-date=2007-09-28 |archive-url=https://web.archive.org/web/20071101085020/http://dictionary.reference.com/browse/daikon |archive-date=2007-11-01 |url-status=live }} **McAffee warns that this site attempted to exploit a browser vulnerability.</ref> Daikons commonly have elongated white roots, although many varieties of daikon exist. One well-known variety is 'April Cross', with smooth white roots.<ref name="faust1996" /><ref name="peterson1999" /> ''The New York Times'' describes 'Masato Red' and 'Masato Green' varieties as extremely long, well-suited for fall planting and winter storage.<ref name="faust1996" /> The [[Sakurajima radish]] is a hot-flavored variety which is typically grown to around {{convert|10|kg|lb|0|abbr=on}}, but which can grow to {{convert|30|kg|lb|0|abbr=on}} when left in the ground.<ref name="faust1996" /><ref>(2002-02-10.) [http://www.highbeam.com/doc/1P1-50139993.html "29&nbsp;kg radish wins contest."]{{dead link|date=February 2019|bot=medic}}{{cbignore|bot=medic}} ''[[Kyodo News|Kyodo World News Service]]'', via highbeam.com (fee for full access.) Retrieved on 2007-09-28.</ref>

[[Korean radish]], also called [[Korean radish|mu]]({{lang|ko|무}}), is a variety of [[white radish]] with firm crunchy texture.<ref>{{Cite web|url=http://www.gourmetsleuth.com/ingredients/detail/korean-radish|title=Korean radish: Substitutes, Ingredients, Equivalents|website=GourmetSleuth|access-date=23 December 2016|archive-url=https://web.archive.org/web/20161224095806/http://www.gourmetsleuth.com/ingredients/detail/korean-radish|archive-date=24 December 2016|url-status=usurped}}</ref> Although ''mu'' is also a generic term for radishes in [[Korean language|Korean]] (as ''daikon'' is a generic term for radishes in [[Japanese language|Japanese]]), the word is usually used in its narrow sense, referring to [[Joseon]] radish({{lang|ko|조선무}}, ''Joseonmu''). In [[Korean cuisine]] context, the word [[Joseon]] is often used in contrast to [[Wa (name of Japan)|Wae]], to distinguish Korean varieties from Japanese ones. The longer, thinner, and waterier Japanese daikon cultivated mainly for [[takuan|danmuji]] is referred to as [[Wa (name of Japan)|Wae]] radish({{lang|ko|왜무}}, ''Waemu'') in Korea. [[Korean radish]]es are generally shorter, stouter, and sturdier than daikon, and have pale green shade halfway down from the top. They also have stronger flavour, denser flesh, and softer leaves. The greens of [[Korean radish]]es are called ''mucheong''({{lang|ko|무청}}) and used as vegetable in various dishes.{{Citation needed|date=February 2021}}