Our first harvest of radishes for the season, planted with three-year-old seed, surprisingly still viable.
A couple of sunny days have given the rhubarb a boost, and we were finally able to harvest some for a galette, along with field-grown lupines for a kitchen bouquet.
I think my radishes last year were from 4 or 5 year old seeds and still did great. Some seeds last a long time! Looking good. Are the white ones milder?
We didn’t know how long the seeds are supposed to last and overplanted — these are the thinnings! The white ones can be milder but depending on the temps, can be slower frustratingly slower growing…
My radishes are all tops and not much root at the moment. I am hoping they size up the roots soon as I am getting tired of waiting for them. I don’t think there was too much nitrogen in the soil they were planted in, but this is a new variety (to me) that I am growing and I think it just is developing on it’s own terms.
Lovely bunch of radishes in the first pic!
We had the same thing happen but once the sun came out, they sized up within the week. We also used the tops with some green onions for a spring greens frittata.
Beautiful looking bunch of radish ! Such lovely photos…
Thanks! It feels like the garden’s on the edge of exploding with food…
lovely radishes, but I love your mushrooms even more!
We’re still mining the freezer and using up stores, but ingredients like these add welcome freshness!
Amazing how some seeds last for so long and other seeds viability drops after just a year. Your radishes are so vibrant!
We couldn’t decide between all of the varieties on offer, and have been happy with this mix!
And just the beginning!
I tend to over seed when it comes to older seeds and frequently am surprised when most germinate and need to be thinned.
We find it’s worth the effort of hand-thinning to get more production out of our limited space.
A rainbow harvest! Lovely!
The mix is called Valentine’s Day Mix!
Wow, those white radishes look like turnips! I didn’t know that white radishes came in any other form than icicle.
It’s called “White Beauty Radish” from High Mowing. It may resemble a White Tokyo Turnip (Brassica rapa), but is still in the radish family (Raphanus sativus).
That is a beautiful assortment of radishes. How did you eat them?
There’s very little else that’s ready in the garden, so we’re having them mostly to add crunch to salads and sandwiches. They’re lovely roasted, sauteed, or steamed, with the greens tossed in at the end. When the plantings overlap and there’s more than for a side dish, we have pasta with radishes and greens. The greens also make a peppery pesto!