Radishes Today

Today the radishes were planted. 

There are two rows of Daikon, a Japanese white long radish that resembles a carrot.  These radishes are really, really good for digestion.  They have a peppery taste when raw and a sweet taste when cooked.  I love to eat them in miso soup.(Photo from jungleseeds.com)

In the next row of the garden are Pink Beauties.  The picture of these radishes looked so girly and cute when I saw it, they reminded me of my daughters.  I thought they would especially love those.   Here is a description of it from my favorite seed catalog (Baker’s Creek Heirloom seeds).   (photo from neseed.com)

For the next row we have German Giants.  Once again, my heritage played a role in selecting this radish.  (We have a lot of German blood in us.)  This radish is said to tolerate drout like conditions, which I am hoping don’t happen this year, but just in case!  Also they can get pretty big and not split, have a  mild flavor and don’t get woody.  They grew well for us last year. (Photo from mainstreetseedandsupply.com)

 The last variety that are planted (for now) are Cherry Belle radishes from Pinetree Seeds.  They are advertised as a southern performer and the name reminds me of Southern Belles, which I would love to be some day.  It is said these radishes are round and brilliant red.  They keep crisp in the fridge and have a lovely, mild flavor. (photo from http://www.tmseeds.com)

The red radishes we get are usually used for quick pickles or pressed salads.  Our favorite thing to pickle with is Umeobeshi Vinegar.  Umeobeshi vinegar is made from a Japanese plum and is very medicinal.  They are good for digestion and digestive problems such as indigestion and heartburn.  Pressed salads can be made with a variety of veggies.  Our favorites are radishes, red onions, bok choy, and sometimes grated carrots.  These vegetables are cut as thin as possible and placed in a bowl.  Then some Umeobeshi vinegar is added.  After that the salad is kneeded together gently.  Next a plate or bowl is placed in and a weight (like a gallon jug of rice syrup) is placed in that and the salad is pressed.  After is sits for a period of time (whenever the rest of the meal is completed), the juice is drained and the pressed salad is ready to be eaten.  Delicious! 

For later this summer and early fall we have Watermelon radish seeds that we’ll plant.  (They are officially called Chinese Red Meat.)  We discovered these lovely radishes this past winter and can’t wait to grow some.  We were even more pleased to see that Baker Creek Heirloom seeds offered them this year!  They tend to be large, have red insides with a layer of green surrounding the red, and some white on the outside.  They give salads such color in the cooler weather. 

Here is what I think is a neat article on Asians eating giant radishes.

Here is an article about growing radishes.


2 Responses to “Radishes Today”

  1. Natalie Says:

    How beautiful. I love all the old seeds. Funny enough, I do not like radishes though, and that’s the one thing you seem to like! 🙂 But I too have yellow watermelon; purple, black and mottled tomatoes; red runner beans; strawberry popcorn; etc… keep us updated on the garden, I love seeing pictures of the heirloom varieties, very neat!

  2. First Garden Post of 2010 « Adventures in Bodenburg Says:

    […] well, Watermelon radishes will be planted as well.   We already have those seeds waiting.   Here is an old post about radishes.  One of the best things about radishes is how well they seem to grow, and fast, […]

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