Radishes. First planted. First harvested. These are Early Scarlet Globe from Seed Saver’s Exchange. These were planted the end of April along with my carrots, peas, lettuce and spinach. I plant radishes in the same space as my carrots which helps break up the soil for the carrot roots to get down deeper.
These are just delicious. If you haven’t tasted homegrown radishes, you need to. The initial bite is crisp and sweet and ends with a spicy peppery finish. A perfect addition to any salad or eat right out of the garden. I will let some radishes go to seed. Radish seed pods are just as delicious and can be eaten raw or thrown into a stir fry.
It’s wonderful growing all your salad ingredients. Unfortunately, not everything is ready at the same time! But picking a variety of lettuce, spinach and other greens still makes for a delightful meal or side dish.
I like to grow leaf lettuce as opposed to head lettuce. It allows for continual harvesting and you can pick when very young for micro greens or when mature. An easy way to wash these delicate leaves is to fill the sink with water and swish them around.
Then add them to your salad spinner to spin off the extra water. To further dry them, lay out on paper towels and toss. Do not press in between the paper towels as you can bruise the leaves. For the final step the keep your greens dry line your baggie with paper towels and add your green in between them as show here:
I am also currently harvesting spinach, Swiss chard, endive and thinning my beets and using the beet leaves, too.