The cherry radish is a small radish, belonging to the seasonal radishes of China, in the Brassicaceae Raphanus genus, an annual or biennial herb.It features fine texture and rapid growth, as well as attractive appearance, making it suitable for raw consumption.Most current cultivar varieties are introduced from Japan, Germany, and other countries; among them, Yangzhou water radish is particularly famous in China.Both the root and the tops of the cherry radish can be eaten.The roots are best eaten raw or dipped in sweet bean sauce; they can also be stir-fried, braised, or pickled for pickles (or fermented), making an excellent accompaniment to Western cuisine as well.After consuming greasy food, eating a few cherry radishes can provide good relief from the greasiness.
