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They have numerous varieties, 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 plants, including glucosinolate, myrosinase, and isothiocyanate.
The daikon varieties of radish are important parts of East, Southeast, and South Asian cuisine.
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They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month, while larger daikon varieties take several months.
Radishes are a fast-growing, annual, cool-season crop.
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