Cool weather crop. The roots can be eaten raw, cooked, or pickled. The greens are also edible and are best cooked to improve the texture. The young, tender sprouts can be eaten in salads, on sandwiches, or as a side dish.  Radishes become tough and develop a hotter taste as they become older.  Harvest roots when you see tops peaking through the soil. 
Direct sow 1/4" to 1/2" deep. Resow every 2 weeks in early spring or late summer.