Radish Pods

I purposely let some of my radishes go to seed so I can collect the seed pods to eat.  Most radishes are just a little to spicy for me (other than the french breakfast) so I prefer to eat the pods.  They are milder and sweeter than the radishes.  However, you will want to keep a close eye on them and pick before they turn pithy and the seeds have fully formed and matured.

Flowers and pods from White Icicle Radishes. (my personal preference for the pods) 

 You may let the pods dry on the stem and then harvest the seed for next year's crop.

I plant cherry belle, french breakfast, easter egg, watermelon, and winter radishes for eating. I set aside a spot for the white Icicle to set seed.  They can grow up to 4 feet tall and are beautiful when in flower.
The leaves of the radish are also editable, not intended solely  for the chickens or the compost pile.

Radishes mature in the early spring and late fall so this soup recipe is a good way to use the greens.

RADISH LEAF SOUP

6 TBS.  Butter

12c. radish greens coarsely chopped

1/2 LB. scallions diced

41/2c. water (or chicken stock for more flavor)

freshly ground salt and pepper to taste

In a large sauce pan melt 3tbs. butter over med heat.  Add radish greens and wilt down for about 4 minutes.  Add the water and boil until greens are cooked and tender, about 10 minutes.  Let cool slightly.  Puree in batches for 2 minutes or until smooth.  Add freshly ground salt and pepper to taste.  Gently reheat soup, adding remaining 3 tbs. butter.  Serve with a dollop of sour cream and diced  fresh herb of choice

 (sage, chive, parsley or oregano)