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Produce => Recipes => Topic started by: AnnieD on September 25, 2020, 11:42:47
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I planted some black radish (white flesh) because it said they would grow over winter, they are now becoming massive. I've grated them up into coleslaw, I've cut them into sticks and used in a stir fry. Any other ideas?
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Leave them in the ground and harvest as required!
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I am doing this, Tee Gee. I just pulled one today as it was half out of the ground, it's around 8 cm across!
Was Googling recipes and this tickled me "The black radish is a tough introduction to the winter radish family; it is a total dick."
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I must admit I prefer Mooli to Black radish and it holds its own in the 'taste' bracket and there is no need to cook it!
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Use them as a cooked vegetable, peel , cut in chunks and steam. Very similar to turnip :wave:
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Hadn't considered stir-frying "sticks"... great idea, I grate them into winter salads and boil as a veg., good in soups and stews too.
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Daikon radish, the're the one. Even the sheep love 'em.
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We roast them, lovely addition to the other roasted veg.
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Does it have the same gastrointestinal issues as other radishes?
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Does it have the same gastrointestinal issues as other radishes?
Yes, all the benefits of active gut function.
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In a passage regarding greens from the winter cornfield in 'Beautiful Corn', A. Boutard - "A Spanish customer at the market inquired about the greens we had trimmed from our black radishes. He quipped that in Spain, they send the radish roots to Germany and keep the best part, the greens, for their own kitchens. -- We cooked some up, and they were delicious."
If you like a little heat and sweet/sour you could use up a lot of the roots in a few batches of kimchi.