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I grew these radishes from seeds in my container garden and harvested them in about 3 or 4 weeks. From my online research, they’re ready to harvest when the shoulder (portion that is visible above the ground) is one inch across. A couple of them had shoulders that looked ready so decided to harvest to avoid letting them get old and stringy.
After pulling them out of the ground, I found them to be tiny. The leaves are also edible, so I used the tops as salad greens. I added more vegetables, including zucchini, green bell peppers, carrots, broccoli, cauliflower, and cherry tomatoes. Then I topped it with some pickled red onions, olive oil, red wine vinegar, and fresh cracked black pepper.
To my dismay, the radish leaves had a peppery flavor and the texture felt hairy, so it was quite strange. Definitely not something I’m used to in a salad. Perhaps it’s an acquired taste. I may try a radish leaf pesto recipe next time.
1 Comment
Nice sharing 😊