Radish is most often grown for its root, though the green tops are just as edible and versatile. The root of the Radish is cylindrical with a white skin similar to that of a carrot or turnip. The pale tuber can grow up to twenty inches in length with a diameter of 4 inches.

Radish is high in enzymes that aid in the digestion of fat and starch. It contains high amounts of vitamin C, potassium and phosphorus. Radish has been shown to help aid in the relief of migraines by opening up constricted blood vessels.