Radish (Raphanus sativus L.) is a diversely formed root vegetable and has many uses worldwide. Red and icicle radish are most common but Asian daikon types are increasing in popularity outside of countries such as Korea, Japan, Taiwan and China. The number of days post-seeding or emergence, which may vary from 30 to 70 days, depending on type, typically determines maturity. A minimum size standard for common red radish is 5/8 inch (1.6cm) equatorial diameter. Current crop management practices stress rapid growth to ensure a mild flavor and crisp texture. Fertilization and irrigation management, or environmental conditions that slow growth may result in a woody texture and high pungency. Over-mature radish tends to be pithy (vacuolated) or spongy in texture and may develop harsh flavors, for most palates.