Due to long-term natural selection and artificial selection, spring and summer varieties with strong cold tolerance and suitable for spring sowing and summer harvest have been formed in the cold regions of northeast and northwest China. In Zhejiang, Jiangxi and other places, due to sowing in late autumn or early winter and harvesting in winter or the following spring, winter and spring varieties with strong cold tolerance have been formed.

1. Heilongjiang Wuying radish

Widely cultivated in all parts of Heilongjiang Province. The leaves are erect, with plate leaves and green leaves. The fleshy root is long and cylindrical, with red skin and white meat. The growth period is about 50 days, and the root weight per plant is about 50 grams, which is suitable for spring sowing, cold resistance and disease resistance. The meat is slightly sweet and of good quality, suitable for raw food.

2. Heilongjiang white radish

Local varieties in Qinggang County, Heilongjiang Province. Leaves erect, split and green. The fleshy root is long and cylindrical, with pink unearthed part, white buried part and white meat. The growth period is 55d, and the root weight per plant is 80 ~ 90g. Suitable for spring sowing, cold-resistant, drought-resistant and heat-resistant. The meat is slightly sweet, crisp and tender, suitable for raw or pickled.

3. Baicheng white water radish

Local varieties in Baicheng City, Jilin Province. The leaves are semi-erect, close to planks, lobed and green. The fleshy roots are long and conical, and the skin and meat are white. The growth period is 55 ~ 60 days, and the root weight per plant is 65438 0.20g.. Suitable for spring sowing, cold resistance and disease resistance. The meat is slightly spicy and crisp, suitable for raw food.

4. Gangu radish

Local varieties in Gangu County, Gansu Province. The leaf cluster is semi-erect, with plate leaves and split leaves, green leaves and purple main veins. The fleshy root is nearly spherical, with red skin and white meat. The growth period is 60 days, and the root weight per plant is about 80 grams. Suitable for spring sowing, cold and drought tolerance. The meat is dense, slightly sweet, slightly spicy, storage-resistant, suitable for raw and cooked food.

5. Jiuquan swan egg

Local varieties in Jiuquan City, Gansu Province. The leaves are semi-erect, with plate leaves and split leaves, green, and the main veins of the leaves are purple. The fleshy root is oblate, with red skin and white meat. The growth period is 70 days, and the root weight per plant is about 85g. It can be planted in spring and autumn, with cold resistance and disease resistance. The meat is dense, tender, sweet, slightly spicy, resistant to storage, and suitable for raw food, cooked food and pickling.

6. Ulanhot carrots

Local varieties in Inner Mongolia Autonomous Region. The leaves are upright, plate-shaped and green. The fleshy root is long and cylindrical, with pink skin and white meat. The growth period is 45 ~ 50 days, and the root weight per plant is about 75g. Suitable for spring sowing, cold-resistant, more antiviral. Sweet meat, plenty of water, good quality, suitable for raw food.

7. Jincheng white skin

Local varieties in Jincheng City, Shanxi Province. The leaves are semi-erect, plate-shaped and green. The fleshy root is long and conical, with white flesh and yellow-green head. The growth period is about 50 days, and the root weight per plant is 75 grams, which is suitable for spring sowing, cold resistance and drought tolerance.

8. Hangzhou Evening Flower Radish

Local varieties in Hangzhou, Zhejiang. The leaves are half erect, split and green. The fleshy root is spherical, completely buried, and the flesh is white. The growth period is about 90 days, and the root weight per plant is 200 ~ 300 grams. Suitable for autumn and winter cultivation, cold-resistant, heat-resistant and disease-resistant. The meat is dense, sweet and resistant to storage, suitable for raw and cooked food.

9. Taihu Lake Late Radish

Local varieties in Huzhou City, Zhejiang Province. Leaves erect, split and green. The fleshy root is long and conical, completely buried, and the flesh is white. The growth period is 80 days, and the root weight per plant is about 600 grams, which is suitable for sowing in late autumn and harvesting by stages from February 6 to March of the following year. Cold, drought, humidity, heat and disease resistance. The meat is crisp, slightly spicy, storable and suitable for cooked food and curing.

10. Late radish in Sydney

Local varieties in Tongxiang County, Zhejiang Province. Leaves erect, split and green. The fleshy root is cylindrical, completely buried, with red skin and white meat. The growth period is 90 days, and the root weight per plant is 200 ~ 250g. Suitable for autumn sowing and harvesting in February-March of the following year. Cold resistance and storage resistance. The meat is fine and dense, rich in water, sweet in taste and good in quality, and can be eaten instead of fruit.

1 1. Nanchang Chunfu radish

Introduced from Japan, it has been cultivated for over 50 years. The leaves are semi-erect, split and dark green. The fleshy roots are long and conical, slightly exposed to the ground, and the flesh is white. The growth period is 160d, and the root weight per plant is about 500g. Sow in late autumn and early winter, and harvest in mid-March to early May of the following year. Cold resistance, strong cold resistance, late bolting, heat and humidity resistance, but disease resistance and storage resistance. The meat is dense, light and slightly spicy, and the quality is average.