Radish Vegetable Seeds

The most commonly eaten portion is the napiform or fusiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. The seed can also be sprouted and eaten raw in a similar way to a mung bean.[27]

The root of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase, which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish, and wasabi.[28]

Radishes are mostly used in salads, but also appear in many European dishes.[29] In Mexican cuisine, sliced radishes are used in combination with shredded lettuce as garnish for traditional dishes such as tostadas, sopes, enchiladas and Posole stew.[citation needed]

Radish greens are usually discarded, but are edible and nutritious, and can be prepared in a variety of ways.[30][31] The leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found blended with fruit juices in some recipes.[32]

In Indian cuisine the seed pods are called "moongra" or "mogri" and can be used in many dishes.[33][34]