Wild radish (Raphanus raphanistrum)

The wild radish (Raphanus raphanistrum) is a versatile plant with several edible parts, each offering unique flavors and uses. Here’s how you can enjoy them:

1. **Leaves**: Young leaves are tender and can be eaten raw in salads or sandwiches, adding a peppery note. Older leaves are better cooked, similar to how you would prepare spinach or kale.

2. **Flowers**: These can be used fresh in salads to add both color and a mild, radish-like taste.

3. **Seed Pods**: When young and tender, seed pods can be a crunchy, raw snack, or they can be added to salads. They are also delicious when pickled or lightly stir-fried.

4. **Roots**: The roots can be consumed after peeling away the tough outer layer. They can be grated raw into salads for a spicy kick, or cooked by roasting or boiling to soften their texture and mellow their flavor.

Always ensure correct identification and avoid plants exposed to chemicals or pollutants.