Radishes - Page 2

gardenmaniac · March 12, 2007

Tom,

I admit, I just cook them. I cube them and sautee them like the others. They can also be grated over salads. I bet Andrey would know what to do with them. I am getting some seeds from him that he listed in the SSE yearbook.

I have grown as many of the types as we could find seed for. So far, I haven't grown one I didn't like. They are all very different. I sold many at a local growers market and it was amazing how many people came out of the woodwork that grew up eating the various varieties from their homeland.

You are right, sometimes the green/ white ones (the variety I grow is "green meat" from Kitazawa) are very sweet. I guess it depends on how often I decide to water them. You are also correct in that they will bolt quickly. We have a small planting window here in early September and then they grow through the winter. If there is a big cold snap followed by warm temps. they are done for!

Andrey... can you help us???

Tiffanie

natural · March 13, 2007

We planted a bed of Daikon Radishes one Fall and harvested in the Spring. We did not need to till the garden again for a few years! Best deep tillage technique that I've used.

Kids love the Easter Egg radish mix (red,purple and white). We add a yellow radish from SeedsFromItaly for another color.

We also like the red meat or "Watermelon" radish (from Johnny's). We slice them into large beautiful pink disks.

Miss_Mudcat · March 14, 2007

Tom, I saw a recipe in Will Weavers book on Heirloom veggies. It goes something like this: Grate winter radishes, salt and let stand. Rinse and toss with oil and vinegar. Never tried it, but sounds tempting.

I've heard that Daikon-type radishes have been planted on soils that are compacted in order to break them up and bring minerals to the surface.

I love to saute white icicle radishes (with about an inch of their greens left on) in butter and garlic... wowsa... so very yummy.

And there is just nothing like going out to the garden for the very first harvest of the season, pulling out a radish, spraying it with the hose and CRUNCH! Oooo it's so good!

Lisa

gardenmaniac · March 14, 2007

Lisa, you're making me hungry and I already ate lunch

!

White icicle is my son's second favourite (although I don't think he is too picky with the spring types).

Maybe I can squeeze in one more planting of radishes before it gets too hot

. We have eaten all of ours already

.

Tiffanie

michael johnson · March 22, 2007

French breakfast is probably the most commonest radish and easy to grow-also the most tastiest.

But a real cracker of a radish that used to be sold by thompson and morgans was called Red Prince,- huge crunchy radishes about two and a half inches across and with a real mild nutty flavour-best radish I ever tasted.

spyfferoni · March 22, 2007

I planted a Easter egg variety with different colors and one that's called scarlet topper (or something similar)last week. I like my radishes pretty mild, I'm a wimp. I didn't know you could cook them, that sounds interesting. I grew French Breakfast last year. I planted them late, so some of them were pretty strong.

Tyff

shelleybean · March 22, 2007

I just thinned all mine. I have the round section with Hailstone and Purple Plum and the skinny section with White Icicle and Long Scarlet. My dad always grew White Icicle when I was a kid and I remember it as being pretty pungent, but we might have left them in the garden too long. My dad traveled a lot so maybe he wasn't around to pull them out when he should have. I hope these turn out nice. I like Hailstone, another white variety. I grew Long Scarlet last fall and this is my first time growing Purple Plum.

Miss_Mudcat · March 22, 2007

Quote:

Originally Posted by shelleybean

we might have left them in the garden too long.

Yes, I've heard that, along with anything that slows their growth, i.e. dry weather, bug attacks, etc. will really cause them to be extra HOT.

Lisa

shelleybean · March 22, 2007

I can afford to baby everything in my garden right now so I won't let that happen. And on top of that, I need to get all my spring veggies in and out to make room for my beans this summer. They have to go in the same bed and these are all pole beans so the sooner the better. Thanks!

Araness · March 25, 2007

I can't grow the darn things...*sigh* easiest thing in the world to grow and I can't!

honu · March 26, 2007

Thanks to everyone for all the good radish info!
Can you eat radish greens too?

Miss_Mudcat · March 26, 2007

Honu,
I'm certain that you can, tho' I think you'd want to cook them until very tender. The summer radish greens are prickly, like turnips. I've read they are very high in vitamin C, tho' that's not really surprising.

Lisa

P.S. I've got summer radishes germinating that I sowed 2 weeks ago, and I sowed a second crop today! Can't wait!

honu · March 27, 2007

Thanks Lisa! This thread inspired me to order some Hailstone, Cherry Belle, Pink Beauty, & Plum Purple from Sandhill.

dokutaaguriin · March 27, 2007

HI Ann,
I prefer to eat the daikon radish greens, especially the ones bred for that specific purpose (Happa daikon- leaf daikon), than the (hatsuka daikon-20 day) radish leaves.
Jeff

honu · March 28, 2007

Hi Jeff, Where do you get the happa daikon? Are they OP? Do they have lot of bite? How do you use them? Thanks for the suggestions!

March 14, 2007	#18
Miss_Mudcat Tomatovillian™ Join Date: Feb 2006 Location: Central Georgia Posts: 366	Tom, I saw a recipe in Will Weavers book on Heirloom veggies. It goes something like this: Grate winter radishes, salt and let stand. Rinse and toss with oil and vinegar. Never tried it, but sounds tempting. I've heard that Daikon-type radishes have been planted on soils that are compacted in order to break them up and bring minerals to the surface. I love to saute white icicle radishes (with about an inch of their greens left on) in butter and garlic... wowsa... so very yummy. And there is just nothing like going out to the garden for the very first harvest of the season, pulling out a radish, spraying it with the hose and CRUNCH! Oooo it's so good! Lisa __________________ Farmers don't wear watches; they work until the job is done!

March 22, 2007	#22
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	I just thinned all mine. I have the round section with Hailstone and Purple Plum and the skinny section with White Icicle and Long Scarlet. My dad always grew White Icicle when I was a kid and I remember it as being pretty pungent, but we might have left them in the garden too long. My dad traveled a lot so maybe he wasn't around to pull them out when he should have. I hope these turn out nice. I like Hailstone, another white variety. I grew Long Scarlet last fall and this is my first time growing Purple Plum. __________________ Michele

March 22, 2007	#24
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	I can afford to baby everything in my garden right now so I won't let that happen. And on top of that, I need to get all my spring veggies in and out to make room for my beans this summer. They have to go in the same bed and these are all pole beans so the sooner the better. Thanks! __________________ Michele

March 25, 2007	#25
Araness Tomatovillian™ Join Date: Feb 2007 Location: SE Texas Posts: 42	I can't grow the darn things...sigh easiest thing in the world to grow and I can't! __________________ "Research is what I'm doing when I don't know what I'm doing." - Wernher Von Braun (1912-1977)

March 26, 2007	#27
Miss_Mudcat Tomatovillian™ Join Date: Feb 2006 Location: Central Georgia Posts: 366	Honu, I'm certain that you can, tho' I think you'd want to cook them until very tender. The summer radish greens are prickly, like turnips. I've read they are very high in vitamin C, tho' that's not really surprising. Lisa P.S. I've got summer radishes germinating that I sowed 2 weeks ago, and I sowed a second crop today! Can't wait! __________________ Farmers don't wear watches; they work until the job is done!

March 12, 2007	#16
gardenmaniac Tomatovillian™ Join Date: Mar 2007 Location: North Florida Posts: 82	Tom, I admit, I just cook them. I cube them and sautee them like the others. They can also be grated over salads. I bet Andrey would know what to do with them. I am getting some seeds from him that he listed in the SSE yearbook. I have grown as many of the types as we could find seed for. So far, I haven't grown one I didn't like. They are all very different. I sold many at a local growers market and it was amazing how many people came out of the woodwork that grew up eating the various varieties from their homeland. You are right, sometimes the green/ white ones (the variety I grow is "green meat" from Kitazawa) are very sweet. I guess it depends on how often I decide to water them. You are also correct in that they will bolt quickly. We have a small planting window here in early September and then they grow through the winter. If there is a big cold snap followed by warm temps. they are done for! Andrey... can you help us??? Tiffanie

March 13, 2007	#17
natural Tomatovillian™ Join Date: Feb 2006 Location: North GA Posts: 530	We planted a bed of Daikon Radishes one Fall and harvested in the Spring. We did not need to till the garden again for a few years! Best deep tillage technique that I've used. Kids love the Easter Egg radish mix (red,purple and white). We add a yellow radish from SeedsFromItaly for another color. We also like the red meat or "Watermelon" radish (from Johnny's). We slice them into large beautiful pink disks.

March 22, 2007	#20
michael johnson Tomatovillian™ Join Date: Jan 2006 Location: UK. Posts: 960	French breakfast is probably the most commonest radish and easy to grow-also the most tastiest. But a real cracker of a radish that used to be sold by thompson and morgans was called Red Prince,- huge crunchy radishes about two and a half inches across and with a real mild nutty flavour-best radish I ever tasted.

March 22, 2007	#21
spyfferoni Tomatovillian™ Join Date: Feb 2006 Location: Utah Posts: 675	I planted a Easter egg variety with different colors and one that's called scarlet topper (or something similar)last week. I like my radishes pretty mild, I'm a wimp. I didn't know you could cook them, that sounds interesting. I grew French Breakfast last year. I planted them late, so some of them were pretty strong. Tyff

March 26, 2007	#26
honu Tomatovillian™ Join Date: Feb 2006 Location: Hawaii Posts: 270	Thanks to everyone for all the good radish info! Can you eat radish greens too?

March 27, 2007	#28
honu Tomatovillian™ Join Date: Feb 2006 Location: Hawaii Posts: 270	Thanks Lisa! This thread inspired me to order some Hailstone, Cherry Belle, Pink Beauty, & Plum Purple from Sandhill.

March 27, 2007	#29
dokutaaguriin Tomatovillian™ Join Date: Feb 2006 Location: Alberta, Canada Z3a Posts: 905	HI Ann, I prefer to eat the daikon radish greens, especially the ones bred for that specific purpose (Happa daikon- leaf daikon), than the (hatsuka daikon-20 day) radish leaves. Jeff

March 28, 2007	#30
honu Tomatovillian™ Join Date: Feb 2006 Location: Hawaii Posts: 270	Hi Jeff, Where do you get the happa daikon? Are they OP? Do they have lot of bite? How do you use them? Thanks for the suggestions!