Eating radish seed pods
Last year, we discovered that growing radishes is very easy.
You simply toss a few seeds in the garden bed and in a few very short weeks are rewarded with lots of crisp, spicy little globes to toss in salads, eat raw (if you dare) or pickle.
We did so well with the classic red radishes that when we planted our extremely successful carrot garden bed last fall, we reserved a row for some icicle radishes. That particular strain turned out to be too spicy for anything but pickling or pureeing into a stinky, horseradish-like condiment that I love.
As we tend to with extra and imperfect vegetables, we tossed a lot of dried up radishes of both varieties into our permaculture bed to decompose. But that’s not what they did at all.
The radishes (and I’m pretty sure some turnips) came back to life. They shot up spindly green stems and branches as high as our jostaberry bushes. In the spring, pretty white flowers appeared, and soon the rogue radish plants were heavy with seed pods that resemble smooth edamame or bean pods.
I didn’t think much of the pods until a couple weeks ago when I learned in the book Endgame, Vol. 2, that my author crush Derrick Jensen prefers eating radish seed pods to digging up the radish.
The next morning, I wasted no time trying them for myself.
Turns out, radish pods taste exactly like a radish – spicy and crunchy. The pods are best when they are new. If they’ve been on too long, they remind me of stringy green beans.
Lately, after work I’ve been posting up by the jostaberry bushes and munching on the pods until I’m full. They’re also a good addition to salads, and I heard they are perfect for pickling and stir frying, as well.
For more on this topic, check out what The Historic Foodie has to say about the rather old practice of eating radish seed pods.
Do you love the incredible, edible radish? Is there anything in your garden you let go to seed?