"Winter radishes are notably different from the smaller, brighter and often punchier ones you can grow from spring onwards. Winter radishes are left to grow for longer, so they can become larger, and while they can be eaten raw, there are many recipes for cooking them in soups and stir-fries, or roasting them like other root vegetables. The first winter radish I ever encountered was the Black Spanish Round' (Raphanus sativus)."
"They develop an impressively long, conical root with a mild flavour and pleasingly crunchy texture, and I would grow them if only my heavy clay soil would allow it. The watermelon radish is my personal holy grail. It's the prettiest radish that I've failed to grow despite trying these past few seasons. They're not much to behold until they're sliced open to reveal a vibrant fuchsia flesh."
Winter radishes grow longer and become larger than spring radishes and suit both raw eating and cooking in soups, stir‑fries, or roasting. Black Spanish Round forms tennis ball‑sized spheres with rough dark skin and bright white crisp flesh. Mooli/daikon produces a long conical root with mild flavour and crunchy texture and works well pickled or fermented. Watermelon radish reveals vibrant fuchsia flesh when sliced. Seeds are best sown directly into free‑draining soil, though module starts can work if transplanted promptly. Thin seedlings to packet spacing, choose a sunny site, keep plants well watered, and protect young plants from flea beetles with insect‑proof mesh. Soil texture must accommodate root development.
Read at www.theguardian.com
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