The radishes are harvested! Yay!
I’m making Green Meat pickles and pickled Daikon’s Wednesday. I can’t really garden outside on Wednesday because when I garden, I get really, really dirty and super, super, sweaty. I don’t like to wash my hair during the day, it’s just a preference, I like to do it at night and let it dry overnight. If I garden during the day Wednesday, I have to blow my hair or go to church with damp hair.
So, Wednesday is inside chores. Like pickling and canning, bread baking and soup making.
Wow, that was a lot of really useless information, so here’s some that perhaps is not so trivial…
Today I’m going to show you how to save your own seed from radishes. Saving Radish seed, it’s super easy.
Step 1: Plant Radishes
Pretty easy, that first step is…
Step 2: Wait for them to grow. 30-55 days depending on your variety. Thin them as necessary, just take care of them like you do.
Step 3: Harvest some of your radishes, but leave some. You’re going to leave them, much longer than you think you should. You’ll notice that some parts are beginning to grow very tall, as tall as four feet in some instances. These tall bits will begin to flower and they’ll be beautiful white, pink, or purple flowers. Leave them alone.
Step 4: The flowers will play out and you’ll notice bulbous protrusions on the stems where the flowers were. Leave them be until they fall over and turn brown. When they get to this brown stage, it’s time to cut them off. In each pod will be several beautiful round reddish brownish seeds. Let them dry at least six hours, 24 if you can.
Step 5: Save your seeds in an envelope, making sure to write the type of radish and the date you saved them, like this: Green Meat Radish, packaged for 2013 notice you’ll put next years date on them. You’re not going to use them this year after all. If you want you can also put planting instructions on your envelope so you can remember what you did with them before.
As there are many seed pods per flowering stem, it doesn’t take but four or five to get many, many seeds.
So here’s where I make my confession. I’m a big fat chicken.
Every year I save seeds and every year I buy seeds. I’m always afraid I may have done something wrong and I won’t get a good result. Although I have never even been able to tell which seed is saved and which were purchased, I will probably always buy seed, just in case. Bawk…bawk…bawk!
Also, it gives you the opportunity to peruse
the garden porn….um seed catalogs to see any varieties that you may have overlooked trying.
Next year I’m already planning on adding Watermelon Radishes to the list of “Must Haves”
I’m also going to double my order for “Philadelphia White Box” which were a huge hit at the Gunz’ this year.
They are really, really mild and nutty. They were so good that none of them made it to the quart jars for pickles. They were all eaten by the family before they could be brined! Yum!
Everyone love the Mino Daikons and Green Meats as well, but they were plentiful enough to turn to pickles.
Although the Spanish Blacks are beautiful, they are stinkin’ hot. (That’s a technical term) I’m small batching them but I think the brine is going to turn black or grey, so I’m not sure how they’ll look. Since they are for home consumption and we don’t worry so much about what it looks like as what it tastes like, I think they’ll be just fine.
Most of my canning friends said the best thing to do would be to peel them then can them just like the others. My problem with this is that you completely lose the sooty black against the pristine white if you do this. Peeled, they look exactly like the Philadelphia White Box. So, what would be the point? I suppose if you want a stinkin’ hot kind, you could go this way. I believe I would just find a stinkin’ hot, supposed to be white variety, instead of peeling them, but that’s just me.
This last bit is just a “because” picture. Because I have Ground Cherries in bloom and Wonderberries as well, I took pictures and am now posting them; because I wanted to. = )
Aunt Mollies Ground Cherry as well…