radish

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. A Eurasian plant (Raphanus sativus) having a fleshy edible root and white to purple flowers clustered in a terminal raceme.
2. n. The pungent root of this plant, eaten raw as an appetizer and in salads.

Century Dictionary and Cyclopedia

1. n. A plant, Raphanus sativus, cultivated for its edible root; also other species of the same genus. (See phrases below.) The radish of cultivation is unknown in a wild state, but is thought by many to be derived from the wild radish, R. Raphanistrum. It has been highly prized from the days of ancient Egypt for its crisp fleshy root, which is little nutritious, but pleasantly pungent and antiscorbutic, and is mostly eaten raw as a relish or in salads. The radish commonly must be young and fresh, but some varieties are grown for winter use. The root varies greatly in size (but is ordinarily caten when small), in form (being long and tapering, turnip-shaped, olive-shaped, etc.), and also in color (being white, scarlet, pink, reddish-purple, yellowish, or brown). The leaves were formerly boiled and eaten, and the green pods make a pickle somewhat resembling capers.
2. n. A root of this plant.
3. n. Same as water-radish.

Wiktionary

1. n. A plant of the Brassicaceae family, Raphanus sativus, having an edible root
2. n. The pungent root of this plant, usually eaten raw in salads etc

GNU Webster's 1913

1. n. (Bot.) The pungent fleshy root of a well-known cruciferous plant (Raphanus sativus); also, the whole plant.

WordNet 3.0

1. n. a cruciferous plant of the genus Raphanus having a pungent edible root
2. n. radish of Japan with a long hard durable root eaten raw or cooked
3. n. pungent edible root of any of various cultivated radish plants
4. n. Eurasian plant widely cultivated for its edible pungent root usually eaten raw
5. n. pungent fleshy edible root