A fellow master gardener brought me some seed from Germany and the fruits of my labor are coming in. She has since had to move to GA. She emails:
Quoting:
I tried to find a recipe in my German cookbooks for the “Winter Radish” as they are called in Germany, but was unsuccessful. My dad told me that they let them grow all winter and become quite large. Then, they make salads using the radishes. They grate the radishes, salt them, then toss with an oil and vinegar dressing to marinate. Another variation calls for adding a little sour cream to the salad just before serving.
Anyone grow and use these? They're really interesting looking when sliced with the black instead of the red. They pretty much taste like a red radish flavorwise, maybe a bit stronger. I have more to harvest and will let them get larger as she mentioned.
Thanks, janet
