Full growing instructions given on packet. Sow them directly into finely raked, warm, moist soil at a depth of 13mm (½"), 23cm (9") apart, in late July. Having dug sand or grit into your soil to ensure the friable growing conditions they need to swell to their maximum size. When your seedlings reach 5cm (2") high thin them out to 3-4cm (1-1½") apart. To enjoy a regular supply (and avoid waste), sow small batches in succession every fortnight throughout the season. They need full sun and rigorous watering to do their best, but are partial to soil on the poorer side - the perfect plant to grow after you’ve lifted your summer potatoes. Harvest from as little as 8 weeks from sowing. Pulling them up in late August will give you delicate baby-veg roots (from an early July sowing), with the largest specimens ready for harvesting by late November.
Ideal for beds and borders. Prefers full sun.
EATING: These crisp, peppery roots can be used in exactly the same way as a regular European radish, however with their lack of wateriness and much stronger flavour, these Oriental types are far more adaptable to a much larger range of dishes.
Try grating them finely and mixing them with carrots, onions & cabbage for a peppery twist on coleslaw. Lovely with a light, yoghurt-based dressing or even an Asian-style vinaigrette with honey, soy & rice vinegar. Sprinkled liberally with salt to draw out some of the excess water, then rinsed and squeezed dry, these gratings are delicious fried with olive oil, garlic and bacon before being stuffed into homemade ravioli with some crumbled curd cheese.