from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A Eurasian plant (Raphanus sativus) having a fleshy edible root and white to purple flowers clustered in a terminal raceme.
- n. The pungent root of this plant, eaten raw as an appetizer and in salads.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A plant of the Brassicaceae family, Raphanus sativus, having an edible root
- n. The pungent root of this plant, usually eaten raw in salads etc
from the GNU version of the Collaborative International Dictionary of English
- n. The pungent fleshy root of a well-known cruciferous plant (Raphanus sativus); also, the whole plant.
from The Century Dictionary and Cyclopedia
- n. A plant, Raphanus sativus, cultivated for its edible root; also other species of the same genus. (See phrases below.)
- n. A root of this plant.
- n. Same as water-radish.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a cruciferous plant of the genus Raphanus having a pungent edible root
- n. radish of Japan with a long hard durable root eaten raw or cooked
- n. pungent edible root of any of various cultivated radish plants
- n. Eurasian plant widely cultivated for its edible pungent root usually eaten raw
- n. pungent fleshy edible root
The radish is really what intrigues me here though.
I also got some more arugula, sorrel, green onions, lettuces, beet greens and a couple of tiny tiny beets, and one radish from the sunnier edge of the patch that was actually edible.
I'll bet most people don't know how a radish is supposed to taste.
I agree with Bubba -- the typical Mexican radish is not very good.
UC Riverside scientists studying the genetic makeup of wild radishes in California have determined that the California wild radish is descended from hybrids between two species: cultivated radish and the weed, jointed charlock.
But I did read on TT that there was no horse radish available in Morelia, and I read on Mexconnect that horse radish is available in Morelia.
Between the rows I have "White Icicle" radish, which is ready for pulling in just three weeks.
The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion.
In all open ground culture the radish is the parsley's best friend, because it not only marks the rows, and thus helps early cultivation, but the radishes break, loosen and shade the soil and thus aid the parsley plants.
Many of our worst weeds are plants that have-escaped from cultivation, as the wild radish, which is troublesome in parts of