Radish Chinese Mantanghong- Asian Vegetable
This is a beauty that is heart type Chinese Radish, is the most popular variety grown in the middle and northern parts of China. It is also call watermelon radish. The flesh color can range from intense red to bright magenta. Because of their color, they are the perfect radishes to carve into flower shapes as garnish. The radish is round and has a green shoulder with white skin. It has a crisp texture and is mild and sweet flavored. Try eating fresh. Just thinly slice, top with fresh squeezed lime and a little salt and pepper or with sugar. Maturity: Approx. 65 days
Asian and Winter Radish Mantanghong which was actually bred in Britain its outer skin is greenish and white but the flesh is a bright magenta. It’s crisp and mild flesh has a sweet and slightly nutty taste. Sow in July-early August to harvest September and later. They will survive all but the hardest frosts and can be left in the ground until needed. Good for salads, the large roots can also be served as a winter vegetable..