Madras Radish

Raphanus sp.

The roots of the Madras Radish are sometimes eaten while they are quite young and small; but they soon become fibrous, strong flavored, and unfit for use. The plant is generally cultivated for its pods, which sometimes measure ten or twelve inches in length: these are solid, crisp, and tender, and, while young, are used for pickling and for salad; being much superior for these purposes to those of the Common Radish.

When cultivated for its pods, the seeds should be sown in drills two feet apart, and the plants thinned to nine inches in the drills.