Daikon radish (oriental radish) roots are eaten raw, and are considered medicinal. Roots, young leaves, and flower clusters are marinated, stir-fried, pickled, and used in soups/stews. Young seedlings are cooked like spinach. Pods and seeds are also eaten. Roots and leaves often dried.
Radishes are a hardy, quick crop that can be ready in 3 weeks. Sow in succession from early spring on. For best quality, keep evenly moist, and pick young.