Soils that bake dry and form a crust in dry weather are unsuitable and can impair germination. Radishes grow best in full sun in light, sandy loams, with a soil pH 6.5 to 7.0, but for late-season crops, a clayey-loam is ideal. Homegrown varieties can be significanlty sharper. Under average conditions, the crop matures in 3–4 weeks, but in colder weather, 6–7 weeks may be required. Best quality roots are obtained under moderate day lengths with air temperatures in the range 10 to 18 ☌ (50 to 65 ☏). The seed germinates in three to four days in moist conditions with soil temperatures between 18 and 29 ☌ (65 and 85 ☏). Radishes are a fast-growing, annual, cool-season crop. It is estimated that the radish genome contains between 526 and 574 Mb. The radish is a diploid species, and has 18 chromosomes (2 n=18). The fruits are small pods which can be eaten when young. The white flowers are borne on a racemose inflorescence. They have a lyrate shape, meaning they are divided pinnately with an enlarged terminal lobe and smaller lateral lobes. The flesh of radishes harvested timely is crisp and sweet, but becomes bitter and tough if the vegetable is left in the ground too long. A longer root form, including oriental radishes, daikon or mooli, and winter radishes, grows up to 60 cm (24 in) long with foliage about 60 cm (24 in) high with a spread of 45 cm (18 in). Both of these are normally eaten raw in salads. Smaller types have a few leaves about 13 cm (5 in) long with round roots up to 2.5 cm (1 in) in diameter or more slender, long roots up to 7 cm (3 in) long. Red varieties use the anthocyanin pelargonidin as a pigment, and purple cultivars obtain their color from cyanidin. The roots obtain their color from anthocyanins. The root skin colour ranges from white through pink, red, purple, yellow, and green to black, but the flesh is usually white. Radishes are annual or biennial brassicaceous crops grown for their swollen tap roots which can be globular, tapering, or cylindrical. The large, mild, and white East Asian form was developed in China, though it is mostly associated in the West with the Japanese daikon, owing to Japanese agricultural development and larger exports. A German botanist reported radishes of 45 kilograms (100 pounds) and roughly 90 centimetres (3 feet) in length in 1544, although the only variety of that size today is the Japanese Sakurajima radish. The radish seems to have been one of the first European crops introduced to the Americas. Greek and Roman agriculturalists of the first century AD gave details of small, large, round, long, mild, and sharp varieties. Radishes enter the historical record in third century BC. India, central China, and Central Asia appear to have been secondary centers where differing forms were developed. However, scientists have tentatively located the origin of Raphanus sativus in Southeast Asia, as this is the only region where truly wild forms have been discovered. Varieties of radish are now broadly distributed around the world, but almost no archeological records are available to help determine their early history and domestication. Some radishes are grown for their seeds others, such as daikon, may be grown for oil production. Another use of radish is as a cover or catch crop in winter, or as a forage crop. Being easy to grow and quick to harvest, radishes are often planted by novice gardeners. They germinate quickly and grow rapidly, common smaller varieties being ready for consumption within a month, while larger daikon varieties take several months. They are sometimes grown as companion plants and suffer from few pests and diseases. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. There are numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with a pungent, slightly spicy flavor, varying in intensity depending on its growing environment. sativus) is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times. The radish ( Raphanus raphanistrum subsp.
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