Brisbane Local Food

Growing local

Loves them heaps.
Eaten daily.
They are still shallowing but then it's cold.
These are larger than they seem and of the Daikon persuasion.

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Comment by Dave Riley on July 8, 2020 at 0:20

One of the burdens of my life is the conundrum that the more I grow my own, the less I need to shop.

And I love market shopping.

My daughter and I took in the Caboolture Mkts on Sunday so I got to renew my relationship with my preferred stall holders after the lock down absence.

As a wannabe skilled veg gardener, market shopping can be a humbling experience. I bought 2 boxes of bell capsicums ( I call 'em peppers) for $5/box . That's less than $1 per kilogram. Grown just north of Caboolture in the shadow of the Glasshouse Mounts -- these were fresh, crisp and of awesome quality.

As it is my want, I freezed most of them.

I also got 3 kilograms of mini pickling cucumbers -- fresh picked and delicious which are now fermenting in my crock.

A few seedlings of course. Leeks and Daikon radish. I also got to replenish my supplies from Sam, my 'Spice Merchant': Chipotle chilli, Nigella, Black Peppercorns, and Cumin seeds.

Mike Hinton --another of my market peeps -- delivers my dog and chook feed. I just order by text.

My daughter was coached by Sam through a butter chicken recipe.

My wife, who dislikes food shopping, was off elsewhere buying windows for mosaiciing and linked up with a guy on an isolated property who has 11 sheds of second hand building materials.

'Tis amazing what you find in the environs.

While I'm stuck buying chipotle in powered/ground form the whole smoked and dried jalapeño chilli pepper  is where the taste is really at. Just saying.

If you haven't been exposed to the delights of Black Cumin ( Nigella sativa)-- nutrition, remedy and taste --  you should give the spice a try. Versatile.

Comment by Christa on July 5, 2020 at 9:28

What a good site, Dave, there is quite a difference in harvesting times in the different varieties. I suppose it is their size that takes some time to mature. There is nothing like the crunch when you bite into a fresh little red radish. We have to learn to use them in different ways.

Comment by Dave Riley on July 4, 2020 at 21:08

Radishes are supposedly easy to grow. When it comes to the menu they really don't get the respect they deserve.

I eat them in soup -- added just before serving so that they still have crunch. They go in any stir fry. Make a great pickle. Mexicans top tacos with them.

You can roast them too.

Malaysian friends would grate them into dishes. Sort of like a sambal. They are so easy to cut into any shape.

In  salads of course they stand out.

My favorites are the Daikon which is celebrated in Japanese cooking - and an offshoot of the Daikon family,Watermelon Radish (pictured). If you like pungency try the black Spanish Radish or the white icicle. 

Types I am now growing which are both tasty and generous are China Rose and the Purple Plum.

The smaller quicker-to-harvest radishes aren't necessarily preferable to these either in versatility nor taste and texture. Here's a list of varieties.

Watermelon, Daikon, China Rose and Purple Plum do well in Winter. But all radishes don't like the intense heat of Summer.  The Daikon you want is sold as 'Minowase' which is a Japanese heritage radish.

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Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.

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