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Mooli Radish "green meat"

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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:


--- Quote ---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.
--- End quote ---

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.

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