Radish is originated in Europe and Asia . Radish is grown for its tender tuberous roots which are eaten raw as salad or as cooked vegetable. It has a unique pungent flavour. It is also used in Parathas which are taken with curd for breakfast in north India. It has a cooling effect, prevents constipation and increases appetite and is more nutritious when cooked with leaves. Young leaves are also cooked as vegetable. It is recommended for patients suffering from piles, liver troubles, jaundice etc. Juice of fresh leaves is sued as diuretic and laxative. Radish is a good source of vitamin-C and minerals. Radish is a cool season vegetable, cultivated for its edible napiform taproots. It is a crop with very short duration and many varieties attain maturity within 30 days after planting. Hence the crop is highly suitable for growing in the high ranges of Kerala during winter season