Edible roots include cassava, sweet potato, beet, carrot, rutabaga, turnip, parsnip, radish, yam and horseradish. Traditional varieties include eggplant, Japanese radish (daikon), cabbage, and cucumber. Bibimbap includes rice, spinach, radish, bean sprouts. Cameron also helped introduce commercial crops like cabbage, cauliflower, turnip, radish, rhubarb, celery, and kohlrabi. Daikon radish or pickled daikon ("takuan") are popular garnishes for the dish. The seeds of radishes can be pressed to extract radish seed oil. The garnish consists of freshly chopped or diced habanero, onion, radish and cilantro. Vegetables such as radish and napa cabbage and fruits are also important crops. It includes white napa cabbage kimchi and other varieties such as white radish kimchi ("dongchimi"). Popular "Koshimbir"s include those based on radish, cucumber and tomato-onion combinations. White is West or the lungs, with foods such as bean sprouts, radish, and rice. This colorless oil is responsible for the pungent taste of mustard, radish, horseradish, and wasabi. Introduced plants include yellow mustard, eucalyptus, wild radish, and tumbleweed. Sulfites are often used as preservatives in dried fruits, preserved radish, and dried potato products. The "Raphanobrassica" is an allopolyploid cross between the radish ("Raphanus sativus") and cabbage ("Brassica oleracea").