Dining room tabletop-grown crop of 12-day-old sprouting daikon radishes
In my first few weeks in coronavirus self-quarantine, I’ve discovered a crop that will become a regular ingredient in my home cooking from now on: sprouting daikon radish microgreens.
I started growing sprouting daikon, as well as three other microgreen varieties and one microgreen mix, in February in the idyllic confines of the Fairmount Park Horticultural Center greenhouse, where I landed a spot this year after a couple of years on a waiting list. All of them flourished in the greenhouse—which we have sadly been barred from reentering since mid-March due to the coronavirus. So I brought them all home, where they, with the jumpstart they got in the greenhouse, continued to thrive on my dining room tabletop, though it gets just several hours of direct sunlight a day.
I’ve had a small pot each of red acre cabbage and ruby red chard, densely planted for microgreen use, which held up well in the pots for weeks without getting rangy and woody. I had a flat of garnet red amaranth microgreens, which are visually striking but too wispy to be of much more than cosmetic use. The quick growing daikon—which I ordered from Moutain Valley Seed Company–have done best in this new environment. They are harvestable less than two weeks after planting, and hold for another week or two before they sprout a new set of leaves and start to get tough. I’ve even grown a crop entirely inside my living quarters in two weeks time.
It totally depends generic cialis on the condition of the patient. In addition, it is the neighbor of the vas deferens that are the tubes which free sample viagra purchased that are highly responsible for interrupting love life but it can be handled tactfully by these herbal capsules. Also, a person may suffer discount cialis no prescription form hearing loss. However, your body can only sustain so much toxicity before it starts breaking buy cialis in canada down, including but not limited to: Reducing the amount of good bacteria in your gut.
But it’s not their stellar growing properties that have been a revelation during my self-quarantine. It is their culinary versatility that makes them such a stand-out. They are great in salads—no surprise there—and also sandwiches and wraps, and spring rolls and sushi. You can toss a bunch in ramens and other soups, as well as in stir fries. They also brighten up pesto, are excellent in chimichurri, and best of all in my experiments so far, sprouting daikon radishes are superb in a green pumpkin seed mole.
I’ve posted three of my favorite sprouting daikon radish recipes over at my SeasonalChef.com website. Check them out here: sprouting daikon radish chimichurri, pesto, and mole sauce.
spring rolls with sprouting daikon radish and garnet red amaranth microgreens