HS Code for Radishes

Radishes are classified under HS code 0706.90, which covers edible root vegetables that are fresh or chilled and not specifically named in other subheadings. Chapter 7 of the Harmonized System deals with edible vegetables and certain roots and tubers. Heading 0706 specifically includes carrots, turnips, salad beetroot, salsify, celeriac, radishes, and similar edible roots. While carrots and turnips have their own specific subheadings (0706.10), radishes fall into the residual 'Other' category of 0706.90. To qualify for this classification, the radishes must be in their fresh or chilled state. This means they have not been cooked, frozen, or preserved in a way that changes their fundamental nature. The classification includes all varieties of radishes, such as the common red radish, the large white daikon radish, and the black Spanish radish. The presence of the green tops does not change the classification, although they are often removed for transport. It is important to note that if the radishes are processed—for example, sliced and dried—they would move to heading 0712. If they are pickled or preserved in vinegar, they would be classified under heading 2001.

Products Included

• Fresh red radishes
• Daikon (Japanese white radish)
• Black radishes
• Fresh salad beetroot
• Salsify and celeriac

Common Misclassification

Radishes are sometimes misclassified under 0701.90 (potatoes) or 0703.10 (onions) by error. More commonly, they are confused with 0710.80 if they are imported in a frozen state. Dried radishes are another point of confusion, as they must be classified under 0712.90 rather than the fresh vegetable code of 0706.90.

FAQ

What is the HS code for radishes?

The HS code for fresh or chilled radishes is 0706.90.

Are daikon radishes classified differently?

No, daikon radishes are botanically radishes and are classified under the same HS code, 0706.90, provided they are fresh or chilled.