Like other root vegetables, radishes are seen with hard bulbs beneath the ground and leafs on the top. However, unlike those in its root family, radish has a very unique peppery quality that equates more to mustard seeds. The entirety of the vegetable is both edible and nutritious. While radishes are a common guest as raw garnish in salads, the best ways to cook radish include steaming or boiling. Radishes proliferate with natural blessings: vitamin B6, potassium, copper, manganese, calcium, riboflavin, ascorbic acid, and folic acid. They take approximately 1 month or longer to grow and must be harvested in the spring or fall for cooler temperatures.