The Red Radish is grown mainly for its root; a small, scarlet globe with a crisp and peppery, translucent, white flesh. Their roots range in diameter from one to three inches. The radish produces green leaves that grow from the root above ground, which are also edible.
Red radishes contain vitamin C, folate, fiber and potassium. Like many radishes, these also contain active enzymes that are known to aid in digestion. Red Radishes are one of the most commonly used radishes in culinary preparations and can be utilized in both cooked and raw preparations, making them a versatile ingredient in the kitchen.