There are many varieties of radishes , which can be classified according to different shapes, colors, and planting seasons. They can also be divided into raw, cooked and processed varieties according to their uses. Green radish is a raw-eating green variety, slender and cylindrical, with emerald green skin and jade white tail. The whole radish is sweet and less spicy in the upper part, and gradually increased in the spiciness at the tail. It is an excellent local variety and is extremely storage-resistant. In addition to raw food, it can also be used for soup, dry pickling, salting and kimchi. Green radish also has medicinal value. It has the equivalent effects of eliminating accumulation, dispelling talk, diuresis and antidiarrhea, and is loved by people.