Paisley Plant of the Week: Green Meat Radish

Paisley Plant of the Week: Green Meat Radish

This is only the second year I have grown radishes. I had forgotten how fun they are. I remember now.

So, what’s fun about radishes?

To start with, they grow super fast. Super Fast! I started a line of French Breakfast on a Thursday, this was them on Tuesday.

Here they are today…

I know, I need to go get the grass out of them. Radishes don’t like to compete for space. Monday or Tuesday, I will thin them to 2 inches apart from each other. One of the great things about radishes is that the thinnings are great in salads (at least, we like them).

In just 25-30 days, I’ll have radishes in abundance. I’m going to be succession planting them as well, to have them for a long time.

I’m growing six kinds of radishes this year, French Breakfast, Spanish Black, Philadelphia White Box, Beauty Heart, Mino Daikon, and (drum roll here for the Paisley Plant of the week) Green Meat.

An assortment of the radishes I'm growing this year. (Minus the French Breakfast)

As stated before, Patrick is growing “Patrick’s Green Garden“. You might think, “Aren’t most things in a garden green”? Why yes, yes they are. But the results of the plants being green is not as common. Everything in his garden starts off green and ends green, including Green Meat radishes.

About half of the radishes I’m growing this year are Asian varieties, sometimes called Daikon radishes. The Beauty Heart (white on the outside pinkish red inside), Mino Daikon (snow white cylindrical), and the Green Meat are examples of Asian radishes.

The Green Meat comes from Northern China. It is prized for it’s sweetness and juiciness. We love it for it’s coolness.

Green outside, green inside!

I get my Asian variety radishes (and a few other neat finds) from Kitazawa Seeds. I’ve found them a few other places as well. The main thing is to get yours!

This is an okay time of year for radishes in my neck of the woods. They really like it to be kind of coolish, and will want to bolt if it gets too hot. I have not had nearly as much problem with that as I do with lettuce, but I stop sowing radishes at the end of May, then start again in September. If we have a mild fall and winter, we can have radishes pretty close to year round. Enjoying the pickled radish through the hot summer months.

Speaking of pickled radish, you really must try them. I’m giving you a recipe at the end.

As it happens so often these days, I’m itching to get out in the garden today so I’m going to scoot.

Here’s that recipe:


Provides about 1 tightly packed pint

1 1/2 pounds green radishes or other radishes of one’s choosing, trimmed and peeled

1 1/2 tablespoons kosher salt

2 inches gingerroot, peeled and sliced into paper-thin rounds

1 1/2 teaspoons coriander seed

4 garlic cloves, peeled and smashed

1/8 teaspoon red pepper flakes, or more for those of fiery constitution

1/3 cup rice wine vinegar

4 Tablespoons Sugar

Slice the radishes lengthwise into quarters; slice each quarter crosswise 1/4-inch thick. Place them in a large bowl and toss with 1 tablespoon salt. Let radishes stand one hour at room temperature, then tip any excess water out of the bowl (do not rinse the radishes). Add the ginger, coriander, garlic, and pepper flakes.

Pour the vinegar into a small bowl and whisk in 1/2 tablespoon salt and the sugar until both have dissolved. Pour the liquid over the radish mixture; toss gently to combine. Pack the whole thing into a pretty jar, cover tightly, and transfer to one’s icebox to pickle for as long as one can stand (we find the flavor begins to shine after four hours and it dazzles after twelve). If one is able to resist eating them all in one go, they will last, chilled, in an airtight container for two to three weeks.

Have a Green Meat Paisley day!~KeriAnne

What kind of radishes will you grow this year?

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