Have you ever eaten the seed of a radish, or perhaps the seed of insertion?

Today we're talking with Linda Lee, the author behind Garden Betty, as well as the

no-waste vegetable cookbook, and someone who I've actually seen your blog for over

10 years now, Linda, on the internet, kind of a gardening original as far as blocking

goes. Great to have you on the show. So we've talked a lot about like unconventional

X, like lettuce, or unconventional ways to use baskets. Now we're getting into seeds.

What are your faves? Maybe I guess starting with radish?

Mm-hmm. Yep, radishes. So I realized they were edible by accident many years ago, where

inevitably you always have raged plants that bolt, and you never get around to harvesting

them at that point, they're too woody, and so you just let them go for the flowers and

for the pollinators and all that. But I realized that when they seeded, they're like very different

from all these other seed heads in the garden, where they're these long elongated, pointy

and pod. And I got very curious about them, and I came to find out that not only were

they edible, but they're absolutely delicious because they taste just like a radish. And

so if you are growing radishes and you never got around to harvesting the root, you can

wait for the seed heads to form and use that. So they have this, depending on the type

of radish you grow, they have this mildly to very spicy taste. They're crunchy. You can

use them as is, just throwing the whole seed pod into a salad. There's nothing weird

texture wise as far as it being like fibers or stringy or anything. It tastes like

a crunchy radish just with a different shape. But what I found that I really love is

pickling them. And so I will grow radishes like an entire crop just to get the seed pods

just to make pickles with them. And they actually make a, there's a few seed suppliers that

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