Scientific name: Raphanus sativus L.
English names: Radish
Local name: ‘Mula’
Taxonomic position of Radish According to Cronquist (1981)
Species: R. sativus
Botanical Description of Radish
The radish is a root vegetable which is domesticated in Europe which is grown throughout the world. It is mainly eaten as raw as salad and curry. It has numerous varieties varying in size color and duration to take maturity.
Habit: Annual herb
Root: Tap root, napiform, fleshy and enlarged by storage tissue. Roots usually fleshy, white, pink, red or black, linear, fusiform, oblong or globose.
Stem: short, elongated at flowering stage, Stem very short, simple or branched
Leaf:Basal leaves petiolate, petioles up to 30 cm long, leaf blade oblong, obovate, lanceolate or spathulate
Flower: Complete, actinomorphic, cruciform
Calyx:Sepals narrowly oblong, 5.5-10.0 x 1.0-2.5 nun, glabrous or sparsely pubescent.
Corolla: Petals purple, pink or sometimes white, often with darker veins, broadly obovate, 1.2-2.2 x 0.3-0.8 cm, apex obtuse or emarginated, claw up to 1.5 cm long
Androecium:Stamens 6, tetradynamous, filaments slender, 5-12 mm long, anthers 1.5-2.0 mm long, sagittate at the base.
Gynoecium:Ovary superior, style 1-4 cm long, stigma entire
Seed:Seeds globose or ovoid, 2.5-4.0 mm in diameter
Table 1. Radish Variety Developed by BARI, Joydebpur, Gazipur, Bangladesh
|Sl. No.||Name of Variety||Developed by||Growing season||Yield
|1||BARIMula -1 (Tasakisan)