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...s, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the pl ...tions with soil temperatures between 18 and 29 °C (65–85 °F). Best quality radishes are grown in full sun and light, sandy loams, with a soil pH 6.0 to 7.0.

...tubular shape. It has a crisp texture and a mild flavor compared to other radishes. It is often used in salads, pickles, and as a garnish. In some Asian cuisi

* [[Allyl isothiocyanate]]: A compound found in mustard, radishes, and wasabi that gives them their pungent taste.

* [[Allyl isothiocyanate]]: A compound that gives mustard, radishes, and wasabi their pungent taste.

...Raffinose" is derived from ''Raphanus'', the genus of plants that includes radishes, where it was first discovered. It was first isolated in 1865 by the German

...mmon main ingredient is [[Napa cabbage]]. Other common ingredients include radishes, carrots, and onions.

* [[Brassicas]]: These include crops like radishes and turnips. They are often used for their ability to break up compacted so