Definition of Water radish. Meaning of Water radish. Synonyms of Water radish

Here you will find one or more explanations in English for the word Water radish. Also in the bottom left of the page several parts of wikipedia pages related to the word Water radish and, of course, Water radish synonyms and on the right images related to the word Water radish.

Definition of Water radish

Water radish
Water radish Wa"ter rad"ish (Bot.) A coarse yellow-flowered plant (Nasturtium amphibium) related to the water cress and to the horse-radish.

Meaning of Water radish from wikipedia

- The radish (Raph**** raphanistrum subsp. sativus or Raph**** sativus) is an edible root vegetable of the Br****icaceae family that was domesticated in Europe...
- synonym in British English. The generic terms white radish, winter radish, Oriental radish, long white radish, and other terms are also used. Other synonyms...
- Mu or Korean radish is a variety of white radish with a firm crunchy texture. Although mu (무) is also a generic term for radishes in Korean (as daikon...
- Chonggakmu or Chonggak radish, also called ponytail radish, is a variety of white radish. It is a small radish with many fine roots; of which the entire...
- Gegeolmu or Gegeol radish is a variety of white radish. It is a round, pungent radish with a thick rind and firm flesh that does not get soft even after...
- used radish cake is a more accurate name, as Western-style turnips are not used in the dish but rather shredded radish (typically Chinese radish) and...
- (단무지) in the context of Korean cuisine, is a pickled preparation of daikon radish. It is a po****r traditional ****anese food. Takuan is often served alongside...
- summer radish kimchi is one of the many types of Kimchi, a po****r banchan (Korean: 반찬, Korean side dish). Although yeolmu radish (young summer radish) has...
- vegetables but sinki is prepared from radish tap roots. To make this generations-old indigenous dish, aged radish slivers are pressed into a hole lined...
- CH2CHCH2NCS. This colorless oil is responsible for the pungent taste of mustard, radish, horseradish, and wasabi. This pungency and the lachrymatory effect of AITC...
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