| Display title | Biology:Korean radish |
| Default sort key | Korean radish |
| Page length (in bytes) | 9,782 |
| Namespace ID | 3026 |
| Namespace | Biology |
| Page ID | 410829 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Page image |  |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>Len Stevenson |
| Date of page creation | 09:03, 12 November 2023 |
| Latest editor | imported>Len Stevenson |
| Date of latest edit | 09:03, 12 November 2023 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Mu or Korean radish is a variety of white radish with a firm crunchy texture.
Although mu (무) is also a generic term for radishes in Korean (as daikon is a generic term for radishes in Japanese), the word is usually used in its narrow sense, referring to the Joseon radish (조선무, Joseonmu). In the context... |
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