I have had the best luck with:
1. Daikon radish types -- most have nice uniform pods that have an extended period of softness. And, Daikon produces edible pods first for us.
2. The Rat Tail radish available from Seed Saver's Exchange. It takes longer for these plants to produce pods, but they produce prolifically, and for a much longer time, and the pods themselves are still soft up to ridiculous sizes and ages. We do have problems with some yellowing pathogen that seems to become more prevalent when multiple years of re-seeding is allowed.
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