I am looking for LARGE radish varieties like Daikon. I wouldn't mind trying some other large unusual (ie. not turnips, carrots, beets ...) root veggies. I need some greens in the form of Chinese Cabbage, Napa, Bok Choy or similar. Hearty Kale, too. Seedless Cucumbers Look at my Trade List or email me at bozesimp@htc.net

micro Check out www.evergreenseeds.com. They have 4 varieties of Daikon. Jim

I grew Miyashige last year in my SFG (raised beds). The foiage on these things gets BIG and the roots themselves were over a foot long. Here is a picture of one of the roots with my 8" wusthoff chef's knife for size comparison: Giant Daikon Here is a picture of the growing tops. Note that they send up a stalk with florets that looks a heckuva lot like broccoli raab. They are a brassica so that's not entirely surprising. I cut these and sauteed them up to use in some pasta and they were great: I planted them 4 to a square foot. I wouldn't put anymore in than that...they were very 'cozy' at that spacing.

I have these 2 recipes but havenÂt tried them. Let us know if you do and what you think! Deanna Radish Salsa 1 T extra virgin olive oil 1 T red wine vinegar 1/8 tsp sugar 1/8 tsp dry mustard dash of salt and fresh ground pepper 1/4 c red radish matchsticks 1/4 c seeded cucumber matchsticks Whisk together the olive oil, vinegar, sugar, mustard salt and pepper in a small bowl. Stir in the radish and cucumber, cover and refrigerate. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ Radish Relish 3 cups stemmed radishes 2 large ribs celery 1 large red onion 2 tsp salt 1 cup sugar 1 tbls mustard seed 2 tsp dill seed 1/2 tsp celery seed 1 cup vinegar 2 tbls prepared horseradish Put the radishes, celery and onion through the coarse blade of a grinder, or chop them fiely. Mix with remaining ingredients and allow to stand three hours. Bring to a boil in a large pan and cook ten minutes. Pour into hot jars, leaving half-inch head space. Adjust lids and process 1/2 pints and pints in a boiling water bath for 20 minutes. Â Posted by gardenlad 6b KY (My Page) on Mon, Oct 9, 06 at 11:44 Here you go, guys. The recipe was originally called Rosy Radish Relish. And when made with regular radishes it does have a rosy hue. But I make it with all sorts of radishes, including white daikon, colored Asians, and other winter radishes.