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Winter radish

Started by AnnieD, September 25, 2020, 11:42:47

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AnnieD

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?
Located in Royston, North Herts.

AnnieD

Located in Royston, North Herts.

Tee Gee

Leave them in the ground and harvest as required!

AnnieD

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."
Located in Royston, North Herts.

Tee Gee

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!

galina

Use them as a cooked vegetable, peel , cut in chunks and steam.  Very similar to turnip  :wave:

saddad

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.

ancellsfarmer

Daikon radish, the're the one. Even the sheep love 'em.
Freelance cultivator qualified within the University of Life.

Paulh

We roast them, lovely addition to the other roasted veg.

pumkinlover

Does it have the same gastrointestinal issues as other radishes?

ancellsfarmer

Quote from: pumpkinlover on September 27, 2020, 12:53:07
Does it have the same gastrointestinal issues as other radishes?
Yes, all the benefits of active gut function.
Freelance cultivator qualified within the University of Life.

Vetivert

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.

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