About the pods- keep them picked, in warm weather they get hard fast, but that just means you will have more radish seed to grow again.

The pods are good stir fried, raw, sauteed, pickled, soups and chopped finely in a ricotta cheese and sausage filling for pasta shells or raviolis.

If using the smaller radishes in a slaw or shredded recipe, pile in the chute of a food processor and use the pusher to shred them.

I've roasted them in the oven with onions,carrots, and potatoes. I thought they tasted pretty good. Also, I read the French like to slice them thin and lay them on buttered bread with a little salt for breakfast.

Interesting all, thanks! I have never had a cooked radish nor greens. I have never thought of it, never seen them in any recipe nor do I think anyone I know cooks with them. I will start asking my friends here at home if anyone uses them for anything other than relish trays.. catalog descriptions don't list them as good for anything other than "how crisp" or "flavorful" they are.

They do the salad thing well. I got my taste for them from my mother, she felt a good tossed salad required them.

[QUOTE=jmsieglaff;522197]+1 on the seed pods. They are delicious with mild radish flavor. We are trying a variety this year just for the pods--they are supposed to be rather long.[/QUOTE]


jmsieglaff, would you be willing to share the name of that variety?

[URL="http://www.seedsavers.org/rat-tailed-radish"]Rat-tailed Radish[/URL]

[QUOTE=spacetogrow;522380]jmsieglaff, would you be willing to share the name of that variety?[/QUOTE]

[QUOTE=Fred Hempel;522396][URL="http://www.seedsavers.org/rat-tailed-radish"]Rat-tailed Radish[/URL][/QUOTE]

Bingo!

Maybe the French having radishes and bread for breakfast is why there's a French Breakfast radish?
The sandwich I make a Russian poster told me about. She said that the sandwich is popular in Russia. I tried one and it was surprisingly good. She said on dark bread and I think she's right. I can't remember which gardening forum it was.

At least to me it seems the people in other countries eat things our people used to eat.
But with our vast supply of fast fattening junk food like Stouffer's French Bread Pizza Hot Pockets and such we have gotten away from many things.
Worth

rat-tailed radish, I'm so curious and I don't understand. Do these grow as a bush instead? they look like a bean but taste like a radish???? my mind is being blown right now...

[QUOTE=luigiwu;522497]rat-tailed radish, I'm so curious and I don't understand. Do these grow as a bush instead? they look like a bean but taste like a radish???? my mind is being blown right now...[/QUOTE]
When radishes go to seed they put out pods.
So do turnips and beets and rutabagas cabbages members of the Brassicaceae family.

[IMG]http://whiteharvestseed.com/real-blog/wp-content/uploads/2010/12/RatsTail.jpg[/IMG]

I buy Stouffer's French bread pizza all the time. It's delish!

The rat-tailed radish seed pods are similar to those of other radishes. They just get "woody" slower, so they are easier to eat.

We also grow Daikon radish, and the Daikon pods look similar, and they can be eaten when young. They just get woody faster.

[QUOTE=luigiwu;522497]rat-tailed radish, I'm so curious and I don't understand. Do these grow as a bush instead? they look like a bean but taste like a radish???? my mind is being blown right now...[/QUOTE]

rat tails are wonderful! the black winter radishes also have a good flavored seed pod as well.

There are three bugs that love when radishes go to seed. Stink and Harlequin Bugs and especially Squash Bugs. In the spring 2014 garden, we let several types of radishes go to seed. Once they start getting woody, there's a strong scent released. It's like a dinner bell going off for stink, harlequin, and squash bugs. They were so bad that I pulled the plants, put them directly into a large trash can, and hauled them to a burning pile.

I'm pretty sure that where I went wrong was by not keeping the pods picked soon enough. Stink, Harlequin, and Squash bugs will do in a crop - in a short time.