I’m not very pleased. It may have been my fault and maybe I should have thinned them out, but my radishes are not making radishes.
They’re all leaves, very lush and juicy, but there’s no round, bright pinkish-red root at the bottom. There should be by now. The seed packet says you can harvest them in 4-6 weeks from the time of sowing!It’s a little upsetting as I was looking forward to some crunchy, hot, little scarlet orbs in my salad – but that is not to be.
Sorry radishes for cramping your style and confining you all too close together, but you haven’t won, because I can still eat you!
Yes, the leaves are quite edible and you treat them just like spinach – they’re a bit on the hairy side to be enjoyed raw, so it’s best to cook them.
Mine made their way into a simple pasta sauce. I heated a little olive oil in a pan and add two grated cloves of garlic. Then dried porcini mushrooms which I had first soaked in warm water and then drained, followed by two heaped tablespoons of Philadelphia Light cream cheese. If it seems too thick, just add some milk. Then I added some chopped fresh oregano (from the garden) and shredded radish leaves.
I stirred them altogether seasoned with salt and pepper and a good grating of nutmeg. To finish I mixed in some fresh grated parmesan cheese. Yum.
