This is my second year growing the Rat-tail. They can get quite spicy, but they mellow quite a bit when pickled. They make really amazing kimchi as well as great mulkimchi (lactoferment that is not spicy). Pollinators adore the flowers, too, which go quite late and offer a food source to bees into fall.
The Madras sound intriguing, though, and better fresh eating for family members who don't love how hot the Rat-tail can be. Thanks for clueing me in to them. I'll give them a try next year if I can find seed.
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