This is a great eating radish with a pungency a wee more than the benign traditional Daikon.
Seems to love my soil.
I reckon to really enjoy radishes you need to slice them with a mandolin when you introduce them to a meal.
Even compared to Daikon (which you can buy almost anywhere nowadays) this is definitely worth growing for its bulk, versatility and flavour.
With the leaves cut off, this specimen weighed in at over 500 grams.
"Radish is a native of China, Japan and all the western parts of Asia. Radish ‘China Rose’ originated in China and spread quickly to Europe and the Mediterranean. Radish ‘China Rose’ is one of the oldest types of radish, it was introduced to Europe by Jesuit missionaries around 1850. This radish was described in an 1886 book on market growing as having ‘firm flesh’ and being ‘excellent for winter use’. "
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