Radish, (Raphanus sativus), annual or biennial plant in the mustard family (Brassicaceae), grown for its large succulent taproot. … Radish roots are low in calories and are usually eaten raw; the young leaves can be cooked like spinach. The young fruits are also edible and are often eaten raw or sautéed.

In the northern parts of North America, sow seeds directly in the garden 3-4 weeks before the last spring frost or 6 weeks before the first fall frost. In the South, plant seeds in early autumn. Or, spread out your harvest and enjoy the radishes all season by sowing small amounts of seed every few weeks.