Some months ago I planted, as an experiment, some sakurajima radish. Granted, I planted it a bit late, probably in late March, so when our infamous heat started frying the garden, sakurajiama went to seed. I only harvested maybe some fist size radishes, very short of promised watermelon size. But then the radish plants went into seed - not a bad proposition - I love my seeds, so I collected a few for the nest season's planting.
Well, to be fair, quite a few seed heads fell onto the ground, and now, voila! I have radishes sprouting everywhere, even on the lawn. To my surprise, this is one resilient radish.
And it is quite tasty too, if you don't let it grow oversize. To compensate for the lack of greens in my salads I now add these greens, combined with the still surviving bunching onion, purslane, some amaranth leaves, and still surviving curled parsley. It's organic, it's fresh, and it's free. Can I ask for more! Here's the start of the garden salad from the garden.
Note to self: next time collect more sakurajima radish seeds to have on hand for the summer greens. Highly recommended!
Nice to see a tough radish! Most like to bolt for the sky as soon as things get a little warm.
ReplyDeleteFor mid to late summer greens, we've been very happy with Florida cranberry (lemony tart delicious greenery), chaya, moringa and okinawa spinach. The last three in that list are perennial, so they're really great to have around. Just make sure you boil chaya. Or you get death and stuff.
Hey... did you give up on the blog? Hope not.
ReplyDeleteWe're still growing here... got beds of mustard, greens, cabbages, broccoli and rye that are rocking in this nice, warm winter.