Red radishes widely range in size and shape, depending on the variety, but most average 2 to 10 centimeters in diameter and have a round, oval, to cylindrical shape with a single, elongated taproot. The radish’s skin is smooth, taut, and thin, ranging in color from bright red, red-pink, to crimson. Underneath the , the translucent white flesh is dense, aqueous, and firm with a crisp and crunchy, snap-like consistency. Red radishes have a semi-sweet, peppery, and sharp flavor when raw. The intensity of the root will vary with variety and growing conditions, but Red radishes are generally sharp without an overly powerful spicy taste. Once cooked, the radish’s flesh will soften and develop a mellow, peppery flavor. In addition to the roots, Red radish leaves are also edible and have a pungent, green, and grassy taste. The soft and crisp leaves are attached to the roots through fibrous green stems and have a ruffled, textured with prominent veining and serrated edges.