With Miyashige you can enjoy a light slightly spicy flavour. This is a traditional Japanese variety. When young they can be shredded and added to sushi or salads. Mature and they can be pickled or cooked: add them to soup or stirfry for a tasty crunch. This variety is best sown late summer and into the autumn. Price for 100 seeds
SOW: in situ in a sunny spot from late August into winter until the temperature falls to below 5°C, seed depth 5mm. Use cloches from November. Sow every 10 days or so for a continuous supply
GROW: these are quick, they reach maturity in 7-9 weeks but they can be harvested at any stage from tiny to full size when their roots can be 30-40cm long. Both germination and growth will be a little slower as the weather cools down
EAT: for salads and sushi pick when young, for steamed or baked radish pick after 5-7 weeks and for pickling and roasting let them mature.
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