On one of my "sessions" on Ron Zimmerman's "Be My Guest" program on WOMT recently, the subject of black radishes came up. As is the case with some questions we get, this one was a mystery. So, when I got back here, I started looking up black radishes on the Internet. Not much information on growing them, but did find out that they are a native of Southeast Asia and, like many other foods from that part of the world, are hot in the spicy sense of food.
Last month Robert Jarosh stopped in to ask about the black radish search - he had one along! (That's Mr Jarosh with his prize radish at the top of this post.)
He went home, prepared the radish for eating (peal, slice thin, salt well and wait). He brought a few slices back that afternoon for us to "enjoy". A definite radish taste, but with a "bite" - sort of like horseradish in the sinuses. Mr Jarosh gets his seed from the Silver Lake Country Store or the co-op in Whitelaw. He planted the one he brought, in mid-August, and within six weeks it was ready to eat.
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