Radishes are edible root vegetables of the Cabbage family. They are easy to grow and roots are ready to harvest with a month. A quick growing companion plant breaking up the soil.
- Sow small amounts every 2 weeks between March and August to avoid a glut!
- Dig the soil, remove all weeds and make ½ inch deep trench. Sow seeds 1 inch apart and cover seeds with soil and then use cold water in the trench.
- Harvest roots after 4 weeks to avoid woodiness. Leaves can be harvested to add to salads etc.
- Winter cultivars can be sown in July-August and harvested as late as November!
- Eat young leaves on sandwiches or salads.
- Add roots to salads, chutneys or braised and roasted etc.
Brown butter basted radishes
- Sauté 1 1/2 oz butter in a heavy pan until brown and foaming, add radishes
- Fry the radishes in the butter, turning regularly and keep adding small amounts of butter for 10 mins until softened
- Turn the heat up to maximum, add the juice of half a lemon, cook for a further minute
- Remove from the heat and season to taste
