WINTER RADISH

What is it? Large, crisp-rooted radishes to cook in winter-warming stews. While fiery, the heat tends to dissipate when cooked. Round ones can reach tennis ball-size. What seed should I grow? ‘Black Spanish’ and ‘China Rose’ are traditional cultivars, but more options are appearing on the market. Look out for the long white cylindrical Japanese Mooli types, or Chinese cultivar ‘Green Luobo’ with its long half-green, half-white roots. How do you sow them? Sow direct in mid to late summer, spacing lines 30cm (12in) apart. They like a moist, fertile soil that retains good drainage. How should I grow them on? Thin developing seedlings to 15cm (6in) apart and ensure they don’t run short of water. Too dry, and they’ll become woody and increasingly fiery. When are they ready? As soon as they’re large enough, but they’re typically valued as a crunchy winter root from November onwards. Cover with fleece in cold snaps. How should I eat them? Chop them up and add them to soups, stews and stir-fries (a bit like a turnip). Some are mild enough to grate and eat raw.