Heirloom variety China Rose is a really tasty winter radish. With centuries of history you know it is their flavour and usefulness that has kept them in cultivation for so long. Harvest from September to December and add their distinctive peppery flavour to an autumn salad. But then it is time to rethink your radishes…cook them. Roast, braise, stew, casserole and curry to discover the sweeter side of your fabulous crop.
SOW: 10-15mm deep, thinly so they don’t crowd each other. If it is hot and dry when you are sowing (in July & August) water the seed drill first, sow onto the damp soil and cover with dry soil.
GROW: as they are fattening up gradually thin to 10cm spacing (eating the thinnings and their greens). As the autumn cools you can cover your crop with cloches and they will be happy into December. Harvest as needed. As you approach mid-December lift the rest of your crop and store in boxes of dry sand (or dice for freezing).
ENJOY: yes for a peppery bite in an autumn salad. Time to rethink your radishes… when cooked, radishes change their flavour, becoming tender and sweet, which makes them a versatile addition to a whole range of dishes.
Some suggestions for you to try… Bake or roast to caramelise their edges – add a sprinkle of rocket or garlic near the end of cooking, or sever with some fresh chopped parsley Slice and layer into a casserole Braise with shallots or Welsh Onion Pop then in the slow cooker under your roast – the flavours soak down to your radishes as they become soft and creamy Radish Curry…recipe coming soon (as soon as I can)
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