Radishes are a good source of fiber, potassium, and vitamin C. They are low in calories and high in antioxidants, as a cruciferous vegetable.
Additionally, the root isn't the only part of the radish that is edible. The dark green leaf is a tremendous source of vitamins A and C, as well as calcium. The leaves can be used in smoothies, salads or in a wonderful radish leaf pesto.
To start radishes, simply sow the seeds half inch deep and 1 inch apart, in rows spaced 12 inches apart. After the seedlings appear, thin salad radishes to 3 inches apart; thin oriental radishes to 8 to 10 inches apart. Seeds typically sprout in three to seven days when sown in 60-degree soil.