On May 14, 2012, JeremiahT from Brodhead, KY wrote:
I've been growing these this spring---for use in salads and as marker plants interspersed among parsley and other slow-germinating seeds. They're as easy to grow as they come: simply sow moderately thickly (say a couple of seeds per inch---but probably no more than that, as germination tends to be high if you're using good seed), thin to an inch apart when plants are about two inches high, mulch, then wait a short time until harvest. The only minor issues I've had are flea beetles and slugs, but have had good luck controlling these with sprinklings of diatomaceous earth and wood ashes. These fast-growing vegetables will sometimes split---especially after a bout of wet weather---, but the damage is aesthetic and does no harm to taste. (See Farmerdill's photo above for an example of this.) Flavor and texture are excellent---crisp and mild, with only a bit of heat; however, I've noticed the degree of heat can vary a bit from radish to radish. Young thinnings make a good addition to salads and older leaves may be cooked.
On Jul 29, 2004, kadawn74 from Portland, OR (Zone 8b) wrote:
These have a good taste, not too strong, and grow quickly. The only problem is the slugs taking bites out, and some cracking, otherwise they are maintainance free.
This plant has been said to grow in the following regions:
Gaylesville, Alabama Mountain View, California San Francisco, California Miami, Florida Augusta, Georgia Honolulu, Hawaii Niles, Illinois Nabb, Indiana Bethelridge, Kentucky Brodhead, Kentucky Lexington, Kentucky Raymond, Maine Marshall, Missouri Los Alamos, New Mexico Portland, Oregon Arlington, Texas Everman, Texas Pecan Grove, Texas Fairlawn, Virginia Troy, Virginia Shorewood Hills, Wisconsin