Editing Radish (section)

== Uses ==

=== Cooking ===
[[File:Labanosjf.JPG|thumb|left|[[Philippine cuisine|Filipino dish]], ''Ginisang Labanos'' with ground beef]]
The most commonly eaten portion is the [[wiktionary:napiform|napiform]] or [[wiktionary:fusiform|fusiform]] [[taproot]], although the entire plant is edible and the tops can be used as a [[leaf vegetable]]. The seed can also be [[sprouting|sprouted]] and eaten raw in a similar way to a [[mung bean]].<ref>{{cite web |url=http://www.foodsubs.com/Sprouts.html#daikon%20sprout |title=Sprouts: daikon sprouts, radish sprouts |work=The Cook's Thesaurus |access-date=2014-08-13 |archive-url=https://web.archive.org/web/20141001060746/http://www.foodsubs.com/Sprouts.html#daikon%20sprout |archive-date=2014-10-01 |url-status=live }}</ref>

The root of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by [[glucosinolate]]s and the enzyme [[myrosinase]], which combine when chewed to form [[allyl isothiocyanate]]s, also present in [[mustard plant|mustard]], [[horseradish]], and [[wasabi]].<ref name="IARC 2004">{{cite book |title=Cruciferous Vegetables, Isothiocyanates and Indoles |series=IARC Handbook of Cancer Prevention |volume=9 |publisher=[[International Agency for Research on Cancer]]/IARC Press |location=Lyon |type=Print |year=2004 |page=13 |isbn=978-92-832-3009-0}}</ref>

Radishes are mostly used in salads but also appear in many European dishes.<ref>{{cite web |author=Radish Chefs |title=Radish Recipes |work=Radish Recipe Book |url=http://www.radishrecipes.org/ |year=2005–2014 |access-date=2011-09-03 |archive-url=https://web.archive.org/web/20120119025624/http://radishrecipes.org/ |archive-date=2012-01-19 |url-status=live }}</ref> In [[Mexican cuisine]], sliced radishes are used in combination with shredded lettuce as garnish for traditional dishes such as [[Tostada (tortilla)|tostadas]], [[sopes]], [[enchiladas]] and [[pozole]].{{Citation needed|date=February 2021}}

Radish greens are usually discarded, but are edible and nutritious, and can be prepared in several ways.<ref>{{cite book |title=Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal: A Cookbook |author=Jeanine Donofrio |chapter=Waste not, want not |publisher=Penguin |year=2019 | isbn=978-0-7352-1985-4 |chapter-url=https://books.google.com/books?id=baprDwAAQBAJ&q=%22radish+greens%22&pg=PT49}}</ref><ref>{{cite book |title=Farmer John's Cookbook: The Real Dirt on Vegetables |author=John Peterson |page=134 |publisher=Gibbs Smith |year=2009 |url=https://books.google.com/books?id=pfnnDwAAQBAJ&q=%22radish+greens%22&pg=PT296 |isbn=978-1-4236-1411-1}}</ref> The leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found blended with fruit juices in some recipes.<ref>{{cite news |title=Crunch time: Hugh Fearnley-Whittingstall's radish recipes |author=Fearnley-Whittingstall, Hugh |url=https://www.theguardian.com/lifeandstyle/2012/may/18/radish-recipes-hugh-fearnley-whittingstall |newspaper=[[The Guardian]] |date=2012-06-18 |access-date=2014-08-13 |archive-url=https://web.archive.org/web/20140814010701/http://www.theguardian.com/lifeandstyle/2012/may/18/radish-recipes-hugh-fearnley-whittingstall |archive-date=2014-08-14 |url-status=live }}</ref> 

In [[Indian cuisine]] the seed pods are called "moongra" or "mogri" and can be used in many dishes.<ref>{{cite web|url=https://pammiskitchen.weebly.com/moongra-raita-recipe---pakora-raita---how-to-make-mogri-raita---raita-recipe.html|title=Indian Raita Recipe – Moongre Ka Raita (Moong Dal Fritters Raita|website=Pammis Kitchen|access-date=22 August 2018|archive-url=https://web.archive.org/web/20191223020309/https://pammiskitchen.weebly.com/moongra-raita-recipe---pakora-raita---how-to-make-mogri-raita---raita-recipe.html|archive-date=23 December 2019|url-status=live}}</ref><ref>{{cite news|url=https://economictimes.indiatimes.com/intriguing-yet-forgotten-pod-the-blue-purple-lila-mogri/articleshow/11851785.cms|title=Intriguing-yet-forgotten pod, the blue-purple lila mogri|first=Vikram|last=Doctor|date=12 February 2012|access-date=22 August 2018|newspaper=The Economic Times|archive-url=https://web.archive.org/web/20180823011418/https://economictimes.indiatimes.com/intriguing-yet-forgotten-pod-the-blue-purple-lila-mogri/articleshow/11851785.cms|archive-date=23 August 2018|url-status=live}}</ref>

=== Other uses ===
[[File:Rabanos2014 080.JPG|thumb|"Arte y Cultura de Oaxaca" by Jose Maria Ramirez Vasquez at the 2014 Noche de Rabanos. The display shows artisans creating [[barro negro pottery]]. ]]
The seeds of radishes can be pressed to extract [[vegetable oil|radish seed oil]]. [[Wild radish]] seeds contain up to 48% oil, and while not suitable for human consumption, this oil is a potential source of [[biofuel]].<ref>{{cite news |title=Georgia looking at radish oil for biofuel market |url=http://southeastfarmpress.com/management/georgia-looking-radish-oil-biofuel-market |newspaper=Southeast Farm Press |date=2009-06-04 |access-date=2014-07-30 |archive-url=https://web.archive.org/web/20140808041048/http://southeastfarmpress.com/management/georgia-looking-radish-oil-biofuel-market |archive-date=2014-08-08 |url-status=live }}</ref> The daikon grows well in cool climates and, apart from its industrial use, can be used as a cover crop, grown to increase soil fertility, to scavenge nutrients, suppress weeds, help alleviate soil compaction, and prevent winter erosion of the soil.<ref>{{cite web |url=http://www.covercrops.msu.edu/species/radish.html |title=Oilseed radish |last1=Cavigelli |first1=Michel A. |last2=Martin |first2=Todd E. |last3=Mutch |first3=Dale R. |publisher=[[Michigan State University]] |access-date=2014-10-01 |archive-url=https://web.archive.org/web/20140808062407/http://www.covercrops.msu.edu/species/radish.html |archive-date=2014-08-08 |url-status=dead }}</ref><ref>{{cite web |url=http://www.covercrops.msu.edu/species/radish.html |title=Radishes: A New Cover Crop for Organic Farming Systems |date=2014-03-11 |last1=Gruver |first1=Joel |last2=Weil |first2=Ray R. |last3=White |first3=Charles |last4=Lawley |first4=Yvonne |publisher=Michigan State University |access-date=2014-10-01 |archive-url=https://web.archive.org/web/20140808062407/http://www.covercrops.msu.edu/species/radish.html |archive-date=2014-08-08 |url-status=dead }}</ref>

"Radi", a spiral-cut radish, served with salt and occasionally chives, is traditionally served with beer at the Bavarian [[Oktoberfest]].<ref>{{cite web |url=https://atravelfortaste.com/wpblog/2015/09/23/radi-german-radish-they-eat-with-beer/ |title=Radi, the German Radish They Eat with Beer - A Travel for Taste |first=Karren Doll |last=Tolliver |publisher=travelfortaste.com |access-date=16 March 2019 |archive-url=https://web.archive.org/web/20180905131452/http://atravelfortaste.com/wpblog/2015/09/23/radi-german-radish-they-eat-with-beer |archive-date=5 September 2018 |url-status=live }}</ref><ref>{{cite web |url=https://www.specialtyproduce.com/produce/German_Beer_Radish_9670.php |title=German Beer Radish |publisher=specialtyproduce.com |access-date=16 March 2019 |archive-url=https://web.archive.org/web/20190411173833/https://www.specialtyproduce.com/produce/German_Beer_Radish_9670.php |archive-date=11 April 2019 |url-status=live }}</ref>

=== Culture ===
The [[daikon]] varieties of radish are important parts of [[East Asia|East]], [[Southeast Asia|Southeast]], and [[South Asia]]n cuisine. In [[Japan]] and [[Korea]], radish dolls are sometimes made as children's toys. Daikon is also one of the plants that make up the [[Japanese holidays|Japanese]] [[Festival of Seven Herbs]] (''Nanakusa no sekku'') on the seventh day after the new year.<ref>{{cite web |url=http://www.transparent.com/japanese/jinjitsu-%E4%BA%BA%E6%97%A5/ |title=Japanese Culture: Jinjitsu (人日) |author=Ginny |date=2009-01-07 |access-date=2014-07-30 |archive-url=https://web.archive.org/web/20120424103535/http://www.transparent.com/japanese/jinjitsu-%E4%BA%BA%E6%97%A5/ |archive-date=2012-04-24 |url-status=live }}</ref>

Citizens of [[Oaxaca]], Mexico, celebrate the [[Night of the Radishes]] (''Noche de los rábanos'') on December 23 as a part of Christmas celebrations. This folk art competition uses a large type of radish up to {{convert|50|cm|in|0|abbr=on}} long and weighing up to {{convert|3|kg|lb|0|abbr=on}}. Great skill and ingenuity are used to carve these into religious and popular figures, buildings, and other objects, and they are displayed in the town square.<ref>{{cite web |title=MEXICAN HISTORY |url=https://www.donquijote.org/mexican-culture/history/ |url-status=live |archive-url=https://web.archive.org/web/20230325201613/https://www.donquijote.org/mexican-culture/history/ |archive-date=March 25, 2023 |access-date=March 25, 2023 |work=don Quijote Mexican Culture}}</ref><ref>{{cite web|url=http://www.studyspanish.com/comps/rabanos2.htm|title=La noche de los rábanos|work=StudySpanish|access-date=2014-07-30|archive-url=https://web.archive.org/web/20150110071604/http://www.studyspanish.com/comps/rabanos2.htm|archive-date=2015-01-10|url-status=live}}</ref>