Radishes are root vegetables popular in Polish cuisine, which were cultivated in Asia before Roman times. Radish roots are the most commonly eaten, although radish leaves are also edible (they can be prepared in a similar way to spinach leaves). Radishes have a slightly spicy taste and a crisp, juicy interior. They can be eaten both raw and after being heated (the latter method is little known in Poland). They are often fermented in Chinese cuisine.

Radishes are rich in valuable minerals, vitamins, folic acid, and anthocyanins (natural dyes with anticancer properties). Radishes also have antibacterial and anti-inflammatory properties, which is why it is a valuable part of the diets of people with reduced immunity.   

This vegetable can take on different colors - from white to dark purple - depending on the variety. Two species are cultivated in Poland: common radish and weed.