The aerial serpend radish came from Asia in the early 1800's. It was in vogue in the U.S. around the Civil War, but has been virtually unobtainable since.
Delicious, unusual, yet surprisingly versatile, the pods are produced by the dozen in great masses.
Unlike the more familiar radish, which is grown for it's roots, this radish is harvested for it's crunchy pods. They taste like a young rooted crisp radish. Serpent radishes are quick to mature - you can expect to harvest your crop within six weeks and pick all summer long.
Pick the seedpods when they are mild, crisp and about 6 inches long. Unlike other radishes, serpent thrives in summer heat will bear all summer long. Eat raw, stir fried, or pickled.