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Gather the pods when they’re still fresh and green, but after the seeds inside start developing. The radish pods will bulge a bit (kind of like pea pods) and grow fleshier, which makes for better eating.
You can hand-pick pods in the garden by pulling them off the stems, or cut off the entire stalk to harvest the pods in your kitchen.
Radish pods can be used anywhere you’d normally use radishes: leafy salads, taco toppings, pitas and wraps.
But my favorite way to eat them is to pickle them first. They taste amazing on their own, and even more amazing as a side dish to a bed of rice and some grilled meats.
You can chop up a handful of pickled radish pods to use like capers in an omelet or noodle bowl, or skewer them on a toothpick to garnish a bloody mary and add a peppery bite.
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