On 06/13/2016 06:33 PM, George Shirley wrote:
On 6/13/2016 7:53 PM, T wrote:
On 06/11/2016 04:19 AM, songbird wrote:
T wrote:
...
You cut the top of a dandelion (the only one I will not chop at
with my axe) and they will grow back and back and back. Them
I pickle.

Death to weeds, except purslane, which is yummy!

keep finding other plants to try instead, from
bulk seed, radish, daikon radish, the leaves/sprouts
are good at first too.


songbird


Is there a good tasting radish? The ones I get from the
store have zero taste and are only hot.
Look online for heirloom radishes. That's how we got our sweet radishes,
just like the ones we grew fifty years ago. Some how hot radishes became
the standard but we never liked those anyway.


Which ones do you like?
http://www.rareseeds.com/search/?F_Keyword=radish

On 6/13/2016 9:15 PM, T wrote:
On 06/13/2016 06:33 PM, George Shirley wrote:
On 6/13/2016 7:53 PM, T wrote:
On 06/11/2016 04:19 AM, songbird wrote:
T wrote:
...
You cut the top of a dandelion (the only one I will not chop at
with my axe) and they will grow back and back and back. Them
I pickle.

Death to weeds, except purslane, which is yummy!

keep finding other plants to try instead, from
bulk seed, radish, daikon radish, the leaves/sprouts
are good at first too.


songbird


Is there a good tasting radish? The ones I get from the
store have zero taste and are only hot.
Look online for heirloom radishes. That's how we got our sweet radishes,
just like the ones we grew fifty years ago. Some how hot radishes became
the standard but we never liked those anyway.


Which ones do you like?
http://www.rareseeds.com/search/?F_Keyword=radish
We've grown Long Scarlet and China Rose with good results. A lot of the
hotness of radishes can be caused by letting them get to big. I prefer
them when young and sweet.

On 06/13/2016 07:28 PM, George Shirley wrote:
On 6/13/2016 9:15 PM, T wrote:
On 06/13/2016 06:33 PM, George Shirley wrote:
On 6/13/2016 7:53 PM, T wrote:
On 06/11/2016 04:19 AM, songbird wrote:
T wrote:
...
You cut the top of a dandelion (the only one I will not chop at
with my axe) and they will grow back and back and back. Them
I pickle.

Death to weeds, except purslane, which is yummy!

keep finding other plants to try instead, from
bulk seed, radish, daikon radish, the leaves/sprouts
are good at first too.


songbird


Is there a good tasting radish? The ones I get from the
store have zero taste and are only hot.
Look online for heirloom radishes. That's how we got our sweet radishes,
just like the ones we grew fifty years ago. Some how hot radishes became
the standard but we never liked those anyway.


Which ones do you like?
http://www.rareseeds.com/search/?F_Keyword=radish
We've grown Long Scarlet and China Rose with good results. A lot of the
hotness of radishes can be caused by letting them get to big. I prefer
them when young and sweet.

These two:

http://www.rareseeds.com/long-scarle...Keyword=radish
http://www.rareseeds.com/china-rose-...Keyword=radish

The china rose one like cold weather too!

I wonder if it is too late to try this year? Our growing season
is really short. Early October comes the first freeze.

Thank you!

In article , T wrote:

I wonder if it is too late to try this year? Our growing season
is really short. Early October comes the first freeze.

....Most radishes (other than some "storage" varieties) are ready to eat
3 weeks after planing, more or less.

--
Cats, coffee, chocolate...vices to live by
Please don't feed the trolls. Killfile and ignore them so they will go away.

On 06/14/2016 05:02 PM, Ecnerwal wrote:
In article , T wrote:

I wonder if it is too late to try this year? Our growing season
is really short. Early October comes the first freeze.

...Most radishes (other than some "storage" varieties) are ready to eat
3 weeks after planing, more or less.


Wow. They grow that fast?

Do they like poor sandy soil?

T wrote:
....radishes...

yes, the grow quickly...


Do they like poor sandy soil?

dunno, i never put them in the gardens that
have that type of soil. they'd probably grow
if they got enough water. might not have much
flavor.

note that some radishes are excellent for
busting into hard packed ground. they are
often included in a mix of seeds people around
here use to seed a pasture. diakon radish.
they can get pretty big too.


songbird

On 6/17/2016 11:26 AM, songbird wrote:
T wrote:
...radishes...

yes, the grow quickly...


Do they like poor sandy soil?

dunno, i never put them in the gardens that
have that type of soil. they'd probably grow
if they got enough water. might not have much
flavor.

note that some radishes are excellent for
busting into hard packed ground. they are
often included in a mix of seeds people around
here use to seed a pasture. diakon radish.
they can get pretty big too.


songbird

I tried daikon radishes once upon a time when I was young and foolish.
About burned my taste buds off my tongue. I found them hotter than horse
radish, when daikon must be kin to.

George, in hot, humid, SE Texas

On Mon, 13 Jun 2016 21:28:14 -0500, George Shirley
wrote:

On 6/13/2016 9:15 PM, T wrote:
On 06/13/2016 06:33 PM, George Shirley wrote:
On 6/13/2016 7:53 PM, T wrote:
On 06/11/2016 04:19 AM, songbird wrote:
T wrote:
...
You cut the top of a dandelion (the only one I will not chop at
with my axe) and they will grow back and back and back. Them
I pickle.

Death to weeds, except purslane, which is yummy!

keep finding other plants to try instead, from
bulk seed, radish, daikon radish, the leaves/sprouts
are good at first too.


songbird


Is there a good tasting radish? The ones I get from the
store have zero taste and are only hot.
Look online for heirloom radishes. That's how we got our sweet radishes,
just like the ones we grew fifty years ago. Some how hot radishes became
the standard but we never liked those anyway.


Which ones do you like?
http://www.rareseeds.com/search/?F_Keyword=radish
We've grown Long Scarlet and China Rose with good results. A lot of the
hotness of radishes can be caused by letting them get to big. I prefer
them when young and sweet.


Yup. We pick them quite small - little delightful flavor bursts with a
hint of salt sprinkled on or sliced onto buttered bread.