Winter radish are slower growing and larger
than summer ones and therefore not quite so crisp. They may be
used in salads (I recommend grating or slicing), or chopped up
and used in stews or stir-fries. They are similar to turnips but
with a hotter, more pungent flavour and may be cooked in the same
way. Different varieties have different characteristics. We have
obtained organic seed wherever possible.
Rosa (organic seed):
One for those who enjoy strong flavoured
radishes. It has a smooth red skin and white flesh and is
tapered. Perfect for slicing.
Summer Cross (Mouli):
Japanese variety with long white roots. Not
very 'hot' but stays crisp for a long period.
Black Spanish Round (Organic seed):
A black skinned globe variety with crisp white
flesh and peppery flavour. It is also known as Bavarian because
(according to Lawrence Hills), "it is served raw, and sliced into
sticks in beer halls, where its stronger flavour is reputed to
encourage beer drinking amongst the rare Bavarians who need
encouragement". It has a black skin so needs peeling rather than