Radish (Mula) is a winter vegetables in Bangladesh

Daikon Radish(Sada mula) - long and white

China Rose(Lal mula) - Red Skin and white flesh 

Daikon Radish(Sada Mula) with leaves on the top

Daikon Radish(Sada Mula) with leaves on the top and have pulled out from field

Cross section of a Radish((Mula)

Flowers of the radish(Mular ful)

Radish leaves(Mula pata/sag) - top parts of a radish over the ground

Mature white Radish(Sada Mula) with leaves on the top

Red coloured radish(Lal Mula)

 In Bangladesh radish is a seasonal vegetable. It is cultivated only in the winter season. Radish is known as Mula in Bangladesh. Radish is an edible root vegetable. Radishes are a cool season vegetable that can mature very quickly. Radishes like sun, but at the same time like cool conditions.Its scientific name is  Raphanus sativus. It belongs to Brassicaceae family.

The descriptive Greek name of the genus Raphanus means "quickly appearing" and refers to the rapid germination of these plants. Raphanistrum from the same Greek root is an old name once used for this genus. The common name "radish" is derived from Latin (Radix = root).

Originally from China, radishes reached  Mediterranean areas even before Greek times. They are a staple food in Japan and China, where they are often pickled in brine, preserving them for long periods of time. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. They can be round or oblong, hot or mild, red, pink, purple, white or bi-colored. Radishes are members of the Brassicaceae or Cruciferous family, along with broccoli, cabbage, kale and collards. If you like the tang of radishes, you should try eating the green tops. In Bangladesh specially cultivated two types of radish.One is ‘’China Rose’’with red skin and white flesh and become mature within 52 days. Another one is daikon radish that is long, white and surprisingly mild and become mature within 60 days.Ordinary radishes are a great source of vitamin C and are rich in minerals like sulphur, iron, and iodine.  Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6,riboflavin, magnesium, copper, and calcium. The most commonly eaten portion is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable(sag). Radishes are  used in salads, as well as in many Bangladeshi dishes.

S: en.wikipedia.org; healthrecipes.com; gardening.about.com; gardenaction.co.uk