The Red radish is grown mainly for its root; a small, scarlet globe with a crisp and peppery, translucent, white flesh. Their roots range in diameter from one to three inches. The radish produces green leaves that grow from the root above ground, which are also edible. They have the texture of watercress and a bit of its flavor, but with a great mustardy bite as well.

Red radishes contain vitamin C, folate, fiber and potassium. Like many radishes, Red radishes contain active enzymes that are known to aid in digestion.