123 Fodder radish Root Food Radish is grown mainly for its thickened fleshy root. Small or western radishes are pungent and prized as a relish or appetizer and for adding colour to dishes. The oriental radish (cv. group Chinese Radish), being crisp with mild flavour, plays a much wider role in South-East Asia. The roots are thinly peeled, sliced or diced and put into soups and sauces or cooked with meat. 6,592