A fast cool-season root vegetable in the mustard family (Brassicaceae), grown for its crisp, peppery swollen root and edible greens. Believed to originate in Southern Asia, where truly wild forms have been found; Greek and Roman writers were describing mild, biting, round, and long types by antiquity. Sown directly in spring and fall, it is one of the quickest crops to harvest — pulled young before the root turns woody and the plant bolts to a 2-3 foot stalk of small white-to-pale-violet flowers.

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