I am told that open-face radish sandwiches are an acquired taste.
I am told – very firmly – that cream of radish-leaf soup is undoubtedly an acquired taste.
I still plant radishes. Those ‘Radis de 18 Jours’ are young, crisp, mildly spicy and pleasantly rosy. Still… not quite “18 day” radishes as the French name would have you believed. I sowed them on the last day of March and picked them on May 1, so they are 31-day radishes. Maybe in good French garden soil that’s been manured for 300 years they become edible in 18 days? not here, at least not this early in spring. I have just sowed some more, let’s see if they are of edible size on May 19… Because I don’t have 298 years!
Note the tiny carrots seedlings in between the rows of radishes: they were sowed at the same time, but carrots take so darn long to come to any respectable size!
The best way to eat those just-pulled from the garden radishes is with a little salt and some really good butter.
The leaves are young enough that they just get shredded and tossed, at the last minutes, in whatever is cooking.
I won’t make radish-leaf soup for a few weeks yet.
But I will enjoy those petite blushy crunchy snacks!
(I also planted ‘Champion’)