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Post by kyredneck on Feb 5, 2016 10:19:39 GMT -5
Been making kimchee and some of these large oval radishes from the Asian market are sweet, crisp, juicy like apples. I think I might do a late summer sowing but don't know which if any would do well in KY, am open for advice. I'm preparing a small order from Kitazawa anyway:
www.kitazawaseed.com/seeds_radish.html
...anyone familiar with any of these (nearly all hybrid) or have a favorite OP variety to tell me about? |
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Post by khoomeizhi on Feb 5, 2016 16:35:35 GMT -5
i don't have much for answers, but am also looking for good radishes for late sowing/harvest. have had good luck with watermelon (aka red meat at kitazawa) and green luobo last year but would love a more daikon-like one or two as well.
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Post by kyredneck on Feb 5, 2016 19:47:54 GMT -5
i don't have much for answers, but am also looking for good radishes for late sowing/harvest. have had good luck with watermelon (aka red meat at kitazawa) and green luobo last year but would love a more daikon-like one or two as well.
This really delicious radish I'm getting is from a Korean market (Seoul Supermarket), and the radishes look similar to several of these Korean varieties:
www.kitazawaseed.com/seeds_korean_radish.html
Large, oval, green shoulders, and I'd grow hybrid, just need to decide which one. I'm thinking Cheong Du because they're about 10" long. I'd double dig and manure a bed just for some radishes like I'm buying at this market.
Cubed radish kimchee is next to try in my new Kimchee Cookbook, and Cheong Du is the variety used in this recipe. Anyway, I've been lacto-fermenting for years and am just now getting around to making bona fide Kimchi and I'm hooked! This stuff is delicious.
[add]
I've read good reviews on the watermelon radish you grow. It has perked my interest also.
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Post by khoomeizhi on Feb 5, 2016 23:17:01 GMT -5
interesting. the shin dong ha too. may make an oder too...
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Post by philagardener on Feb 6, 2016 7:14:33 GMT -5
I'd also plant a few of the ones you like at the Korean market and let them go to seed. Might be a hybrid, but in any case the offspring would be interesting. Certainly worth a corner of a bed in the garden!
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Post by rangardener on Feb 6, 2016 10:15:33 GMT -5
Daikon radish is also among our favorite kimchi. (By the way, I sometimes mixed in some Yacon when in season, which has a very different texture, but nice, too.) I SORT OF started trying daikon radish last summer in our garden after watching Gabe Brown’s 2014 presentation (https://www.youtube.com/watch?v=9yPjoh9YJMk).
I read that most of the radish varieties marketed for cover cropping were large rooted selection of daikon-type or forage radishes and were not the product of formal breeding programs, so to save money (relatively speaking), I simply bought a pound of GroundHog radish seeds for less than $8 from a local seed supplier. I did not really prepare the patch beyond covering it with a piece of tarp to kill the weeds in summer, then broadcast the seeds in early September, covered them only with a thin layer of grass clipping. So it was really not at all good for growing daikon for eating - very clayey, acidic, and compacted, very typical of the Pacific Northwest. Many of these plants indeed “drilled” holes in the tough clayey ground, in December we started eating them before some were killed by freezing. Less than 2 inches in diameter and a few inches long, not quite “Dai Kon” (which literally means Big Root), but good eating. I will see what’d happen to those not killed by freezing. I plan to grow some of these in a prepared bed next fall to see how well they do.
I found info here (http://horticulture.oregonstate.edu/content/radish-0)
which emphasized the soil pH, “Soil pH should be 6.5 or higher. Soil pH over 6.8 is necessary to manage club root. “
I have no idea how important it is. Our soil is as acidic as pH5.6.
Also, not exactly related, over years we tried some seeds marketed as leaf radish, but found nothing better than those bought from a local Korean grocery store, which also contained tiny roots, so after eating the green (stir fried or making kimchi), we sticked the tiny roots into the soil and they grew like crazy, managed to harvest more green for at least once more. I have to see whether I can save some seeds from them next time.
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Post by Walk on Feb 6, 2016 15:39:00 GMT -5
We like the Watermelon or Misato Rose winter radishes, added to the big kohlrabis, in "kraut" because of the beautiful pink color. They also taste great and keep very well too.
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Post by kyredneck on Feb 6, 2016 17:48:40 GMT -5
rangardener Cool! Thanks. Tillage radishes, never knew such a thing existed:
"Groundhog Daikon Radish Cover Crop
Raphanus sativus var. niger 60 days. Daikon in Japanese means large root. This strain of daikon is referred to as a biodrill or tillage radish. Tillage radishes are specifically bred to form huge soil-busting roots, with a tap root that can reach far into the soil to reclaim nitrogen. The roots also leave large holes in the ground allowing water infiltration and soil aeration. They can even suppress weeds with their quick canopy cover. If planted in late summer, the radishes are not harvested or turned under, but left to die off in the winter and decay to contribute a nitrogen store for spring planting. Extra long, 10-20 inch roots. In just 6-8 weeks, Groundhog can capture 150-200 pounds of nitrogen per acre before winter killing. Plant in late summer at 1/2 pound per 1000 square feet; 10-12 pounds per acre.
PLEASE READ: Not available to Oregon." www.territorialseed.com/product/Groundhog_Daikon_Radish_Cover_Crop_Seed/brassica_cover_crop
Wonder why they're not available to Oregon?
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Post by philagardener on Feb 6, 2016 18:41:05 GMT -5
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Post by reed on Feb 6, 2016 18:41:23 GMT -5
They work pretty well if you can keep the deer out of em. Here they are after zero degrees F. There is a turnip or two in there also.  Much better than bare ground or weeds. Last year I planted a spot like this just by dragging the edge of a hoe to make my row. [add] there is a bit of an odor at this stage. That is curious that they aren't allowed in Oregon. |
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Post by reed on Feb 7, 2016 4:58:47 GMT -5
My borrowed garden has an infestation of Johnson grass, it doesn't compete well with corn once the corn is up good, but... I'm thinking of an experiment this year to further suppress it by planting these radishes between the rows once the corn is a few inches high. My theory is since they get nutrients from far down they shouldn't compete too much with the corn. Later in the season when water becomes an issue I'll take my hoe and chop the radishes all down. With their tops chopped off and mulched under their own leaves a lot of them should die and rot, the corn can have the nutrients and water in their roots. Based on observation last year and how long it takes them to actually die when mowed down by deer some of them will survive. They can just stay to regrow and self seed for the fall.
If it works it will be much better than using a tiller.
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Post by steev on Feb 7, 2016 21:57:51 GMT -5
I enjoy daikon, but find the sulfurous stench of rotting radish very off-putting.
Years ago, I had the use of a plot the owner of which had used to feed his family through the Depression; lots of stuff naturalized: bietina, flat-leaf parsley, Swiss chard, a flat-growing chard, and two kinds of daikon; one long, the other round and big as a softball; that last was superb, sweet, crisp, very mild; I'd eat one like an apple; the only downside was that I'd belch "radish" for hours. Of course, I didn't save seeds.
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Post by philagardener on Mar 9, 2016 6:27:30 GMT -5
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Post by hortusbrambonii on Mar 12, 2016 7:17:46 GMT -5
A trick with root vegetables (radish/turnip/parsnip & Co) if you want to grow them but can only find the vegetable itself is to buy and eat several of them, plant the tops if eat them, and let them go to seed... It won't grow gigantic plants but with a group of plants you'll get enough seed for a second generation...
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