The radish is a root vegetable of the
Brassicaceae
family, com-
monlyseenasasmall-rooted,short-seasonvegetable,normallycon-
sumed in salads. The skin comes in a variety of colours. Most
commonly known variety is the round, red-skinned variety. Other
varieties may have pink, white or grey–black skin. The most popular
part for eating is the napiform taproot, although the entire plant is
edible and the tops can be used as a leaf vegetable. Roots are eaten
raw or cooked or preserved by storage, pickling, canning or drying
(
Curtis, 2003
). Radish is not only a vegetable crop but also an impor-
tant source of medicinal compounds. Radish is used by people with
different gastrointestinal, biliary, hepatic, urinary and respiratory
disorders, and in cardiovascular diseases such as hypertension.