Red Radish

Radish

The radish is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaves are sometimes used as a leaf vegetable. Domesticated in Asia, radishes are grown and consumed globally. The radish is sometimes considered to form a species complex with the wild radish and instead treated as the subspecies Raphanus raphanistrum subsp. sativus.

Red

Red is the color at the long wavelength end of the visible spectrum of light, next to orange and opposite violet. It has a dominant wavelength of approximately 625–750 nanometers. It is a primary color in the RGB color model and a secondary color in the CMYK color model, and is the complementary color of cyan. Reds range from the brilliant yellow-tinged scarlet and vermillion to bluish-red crimson, and vary in shade from the pale red pink to the dark red burgundy.

red

Noun

1. The color of the setting sun, blood, and strawberries; the color which is evoked by the longest visible wavelengths (between about 625–740 nm), and a primary additive color.
2. A revolutionary socialist or (most commonly) a Communist; a Bolshevik, a supporter of the Bolsheviks in the Russian Civil War.

Adjective

1. Of a red hue.
2. Having an orange-brown or orange-blond colour; ginger.

radish

Noun

1. A plant of the Brassicaceae family, Raphanus sativus or Raphanus raphanistrum subsp. sativus, having an edible root.
2. The root of this plant used as food. Some varieties are pungent and usually eaten raw in salads, etc., while others have a milder taste and are cooked.