An East Asian cultivar or subspecies of radish (Raphanus raphanistrum subsp. sativus, syn. Raphanus sativus) bearing a large, white, carrot-shaped taproot consumed throughout East and South Asia but grown in North America primarily as a fallow crop for its fast-growing leaves (used as animal fodder) and as a soil ripper.
Closely-related cultivars such as the enormous turnip-shaped Sakurajima or green-and-red watermelon radish.
The usual Japanese cultivar, Japanese radish.
A plant of the Brassicaceae family, Raphanus sativus or Raphanus raphanistrum subsp. sativus, having an edible root.
With a distinguishing word: some other plant of the Raphanus genus or Brassicaceae family.
The root of this plant used as food. Some varieties are pungent and usually eaten raw in salads, etc., while others have a milder taste and are cooked.