A hardy, quick-growing crop that can be ready in 3 weeks. Prefers a cool, moist, loose and fertile soil. Sow in succession from early Spring on. They do not like drought conditions. For best results keep growing continuously and pick young.
Regular radishes have hot, spicy roots that are eaten raw. Can be used in salads, as a appetizer, pickled, as a garnish, etc. The leaves can be a potherb. The tender pods are edible. Seeds are an oil seed, and can be sprouted. Dehydrated seed sprouts have been used as a salt substitute.