My Diakon radish have been growing well without any care and a few of the radish are getting big enough to sample raw. These are still pretty mild tasting. The green part is also growing well and I was wondering if they can be cooked like turnip greens and would they taste okay. I have plenty growing so If you have a good way to cook them let me know.
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Radish greens are pretty commonly used in Korean cuisine cooked or fermented
Not a fan of them as they’re kind of bitter
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You can chop them up and add them straight to salad or sautéed your favorite way to cook any green. I end up composting most of my radish greens as I don’t like the texture/mouth feel.
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I cooked a few of these and they were more bitter than I like. The root part was pretty good eaten raw.
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I have some Cambodian friends. They pick the whole plant and take it home. They make soup out of them. I’ve never tried it. They were always happy when it was time to pick. We grew them as a cover crop.
Those guys have a very broad pallete. They would eat about anything. Very efficient.
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I planted these Diakon mostly for tillage and they seem to be doing a good job for that purpose. I don’t like the taste of strong flavored roots but these are mild enough to enjoy fresh and raw. I suspect the mild tasting roots will eventually get worse with time.
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I haven’t tried them in a salad but I think that they would be good adding a few to the mix.
I planted thousands of tillage daikon my first year living here and it really loosened the highly compacted soil. They grow fast and massive and also pretty tough. Once they are big definitely need to be cooked or pickled to enjoy.
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I had always wondered if the websites selling cover crop seeds were overhyping the effectiveness of tillage radish at breaking up the soil. I’m really glad to have the benefit of hearing from your personal experience with it.
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