Green luobo radish belongs to the cultivated radish (Raphanus sativus), including black radish (R. sativus subsp. niger). The skin is lightly corked and the flesh is green-white in colour. It is not very juicy and quite firm, has a medium pungency and tastes slightly sweet. It can be eaten raw and when cut into thin slices is a decorative addition to a salad.

Radishes have evolved from the wild radish or jointed charlock (R. raphanistrum), which is native to the eastern Mediterranean, through various crossbreeds. The large, elongated tuber is a hypocotyl tuber, i.e. a thickening of the lower part of the shoot. It is cylindrical and can become medium-sized. The typical pungent taste of many radish varieties is due to the high content of Allyl isothiocyanate, which is also medically effective. The radish is therefore used in folk medicine, for example for coughs (as cough syrup). However, the essential oil can also irritate the stomach lining in sensitive people and lead to bad breath. The pungency can be reduced by placing raw, sliced or grated radish in salt, water or vinegar. Radish is also cooked and added to soups and stews, for example.

• Edible Tuber
• Culinary Group Tuber and Root Vegetables
• Taste pungent
• Trivial Names (species and subspecies) Rettich, Rettig, Radi, Garten-Rettich, Eigentlicher Rettich, Speise-Rettich, Winter-Rettich, Bundrettich, Japanischer Rettich, Radish, Black radish
• Trivial Names (variety) Green Luobo, Grüner Asia-Rettich, Qingluobo
• Size 20 cm
• Taxonomy Brassicaceae (cabbage family) Raphanus sativus subsp. niger 'Green Luobo'
• Origin (variety) East-Asia (Map)
• Locality Market 2017