I’ve decided that if there is one vegetable to keep in my garden year-round and never buy from the store again, it is radishes. They are hugely prolific, sprout and mature in a matter of weeks, and probably grow as effectively in containers and terrariums as they do outdoors. With proper lighting and temp, I’m going to try and grow them indoors and out all year.
This handful came out of the farm garden, barely a month after we put seeds down. The first batch I pulled a couple of weeks ago was to thin the radishes because they were piled together and not forming properly. I still have 3X this amount left in the ground, now with more room to expand.
Radishes are known for being great in salads, but people overlook the greens, which can be eaten the same as their kale and cabbage cousins. Plus the greens are high in Vitamin C, as are the roots. The radish roots also have folic acid and other trace minerals. They have a sharp peppery taste and when they come from the store they are usually dry and a bit woody. Nothing like a radish fresh out of the ground. I was amazed at the sweet-pepper flavor and the moisture. They’ve been used for centuries as an herbal medicine, too.
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