Mooli Radish "green meat"

[Hector]

Has anyone got any to spare or know of reliable supplier.
I've seeds to swap :)

[Hector]

[brownthumb2]

 I have Mooli radish seeds but don't know if their green meat ? will have a look when I go to the lotty later

[brownthumb2]

 sorry their not green meat

[Hector]

Thank you for trying :)

Is Mooli tasty?

[brownthumb2]

  I haven't tried them yet  but planning on growing some this year  I got two packets from some where ?  your welcome to a packet to try

[Hector]

Just seen this. That's very kind but you are fine. I've got another mooli with a green shoulder now and trying that. Looking forward to trying a different veg :)

[BarriedaleNick]

Mooli don't have that much flavour - not as peppery as some radish. They are generally milder and a bit more watery but they have a great crunchy texture - good grated in salads and coleslaw but equally good in stir frys where they tend to take on the flavours you add to the dish.  They can also be available (late Autumn - Winter) when there isn't much else to eat.  However there are now varieties that can be sown for earlier cropping.  They can get masive if left long enough.

[Hector]

Thanks Barriedalenick, I was hoping for an ingredient in stir fries ( sub for water chestnut ?) and in curries or stews?

[BarriedaleNick]

Exactly that Hector - not quite the same texture as water chestnuts but pretty close..

[squeezyjohn]

Mooli are fantastically crisp and refreshing when eaten raw, but tend to go a bit slimy when cooked in a stir fry or stew ... however it's quite normal in oriental dishes to cut them in to thin batons and use as a garnish after you've cooked the dish - and it's deliciously crunchy then.

[playground]

Mooli is known as Diakon in Japan - see here:
https://en.wikipedia.org/wiki/Daikon

Mooli / Diakon is known by a variety of other names including Mu.

Notice what it says here about the non-white varieties:

A number of nonwhite varieties occur. The Cantonese lobak, lo pak, etc.
sometimes refer to the usual Chinese form, but is also applied to a form of
daikon with light green coloration of the top area of the root around the leaves.
The Korean radish, also called mu, is similarly colored, but with a rounder,
more potato-like shape.[17] Both are often spicier than the long white radishes.
The heirloom watermelon radish is another Chinese variety of daikon with a dull
green exterior, but a bright rose or fuchsia-colored center. Its Chinese name
(t 心里美蘿蔔, s 心里美萝卜, xīnlǐměi luóbó) is sometimes irregularly romanized as
the shinrimei radish and sometimes translated as the beauty heart,
beautiful heart inside, or roseheart radish.

So the non-white varieties taste spicier.
And i presume that any radish with a pink or rose coloured center is
expressing more beta-carotine (or similar chemicals) and might thus
be healthier.

Also of note, for those pursuing a low carbohydrate diet
(eg Atkins, New Atkins or Ketogenic diet), is that...
Mooli/Diakon is only 4% carbohydrate... Which is super-low!

[Hector]

Thanks for that. We are growing again this year. We put them in the edge of a slightly raised bed with our Mange tout and they did well.