RAT TAIL RADISH (Raphanus sativus) is a South Asian heirloom that was introduced to English gardeners in 1815 and by 1860's were a popular kitchen garden vegetable in Europe and America. It is the pods (not the roots) that are harvested, and they grow all season long regardless of heat. They have a milder flavor than most radishes and a crispy juicy texture. Surprise your guests with these on a crudite tray! They can also be pickled or added to stir fries or curries near the end of cooking. Hardy annuals that grow 3-4'. One plant produces 3-4 dozen edible pods. 50 days. 10 seeds (minimum).
GROWING TIPS: Sow seeds early spring into summer 1/4 to 1/2 inch deep and thin to 12 inches. You can eat the thinnings! You will want to stake these before they begin to pod as they can become top heavy. Pods begin to form in 40-50 days, the lower ones ripening first. Pick when tender, before they become fibrous, when they are about pencil-thick.