Podding radishes do not have useful roots, but rather produce dozens (if not hundreds) of unusually edible pods suitable for eating raw or cooked. They belong to the other radish - the rare, ancient Asian species Raphanus caudatus .
The seed pods must be picked before they mature and harden, like green beans, so best to plant them in succession. The pods are eaten fresh, used in salads, boiled, and pickled. Best to harvest when young and tender. These are not huge pods and do require trimming off the pointed ends, but what you get is a pleasant vegetable that was one of the few my daughter would eat as a child.
ALL/Matures 3-9/Harvest 0-2/Yield 100-540/Spacing 2" or broadcast