Radish
Winter varieties

'Black Spanish' or 'Black Spanish Round' occur in both round and elongated forms, and are sometimes simply called the black radish (Raphanus sativus L. var. niger (M.) S.K. or L. ssp. niger (M.). D.C. var. albus D.C) or known by the French name Gros Noir d'Hiver. It dates in Europe to 1548, and was a common garden variety in England and France during the early 19th century. It has a rough, black skin with hot-flavored, white flesh, is round or irregularly pear shaped, and grows to around 10 cm (4 in) in diameter.

Daikon refers to a wide variety of winter oilseed radishes from Asia. While the Japanese name daikon has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, Oriental radish or mooli (in India and South Asia). Daikons commonly have elongated white roots, although many varieties of daikon exist. One well-known variety is 'April Cross', with smooth white roots. The New York Times describes 'Masato Red' and 'Masato Green' varieties as extremely long, well-suited for fall planting and winter storage. The Sakurajima radish is a hot-flavored variety which is typically grown to around 10 kg (22 lb), but which can grow to 30 kg (66 lb) when left in the ground.

Korean radish, also called mu (무), is a variety of white radish with firm crunchy texture. Although mu is also a generic term for radishes in Korean (as daikon is a generic term for radishes in Japanese), the word is usually used in its narrow sense, referring to Joseon radish(조선무, Joseonmu). In Korean cuisine context, the word Joseon is often used in contrast to Wae, to distinguish Korean varieties from Japanese ones. The longer, thinner, and waterier Japanese daikon cultivated mainly for danmuji is referred to as Wae radish(왜무, Waemu) in Korea. Korean radishes are generally shorter, stouter, and sturdier than daikon, and have pale green shade halfway down from the top. They also have stronger flavour, denser flesh and softer leaves. The greens of Korean radishes are called mucheong (무청) and used as vegetable in various dishes.
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