} China Rose Radish SEEDS - Asian Vegetable

China Rose Radish SEEDS - Asian Vegetable

$ 1.95
SKU P27839S

Specifically used for sprouting. Grow Year round, Ready in 10 days

Radish leaves can be cooked by simmering them in chicken broth until tender and seasoning with butter and pepper. Use sprouts in salads, sushi and as a garnish

China Rose is excellent for sprouts, also known as kaiware, and has pink stems with green leaves and a pungent radish flavor. This makes them a zesty and attractive addition to salads and sushi. This variety can also be grown for its root that has smooth rose-colored skin, white flesh and a hot pungency. The roots can mature to 2" in diameter and up to 8" long. Tops are tender, strong and tall.

  • Cool season
  • Approx. 1700-2200 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
  • 42,000 seed count per pound.
  • Maturity: Approx. 7-10 days
  • Planting season: Year round

Microgreens are grown in a raised bed or shallow container with a well-drained soil mixture. Plant 4-6 seeds per square inch. Microgreens are harvested 5-10 days after germination and when the first true leaves begin to develop. Microgreens are clipped close to the soil level and are 1" to 2" tall.

Microgreens are used as accents on appetizers, sandwiches, salads, main courses and even desserts. Their tender texture, fresh flavor and visual appeal have contributed to their growing popularity in restaurants and gourmet cuisine. The delicate microgreens of different vegetables can be combined to make beautiful and tasty mixes that have a myriad of uses in the kitchen.

Baby leaf greens are more mature than microgreens and have a more developed first true leaf. Baby leaf greens can be harvested at 2"-6" depending on variety. When the true leaves are well formed and still tender, some kinds can be harvested above the seed leaves. This offers the opportunity for further re-growth and subsequent harvests. Others are harvested roots and all. Baby leaf vegetables are excellent additions to salad mixes, braising mixes, soups, sushi and sashimi.

Both microgreens and baby leaf vegetables are great choices for edible garnishes.

Radish sprouts maintain many of the same flavor characteristics found in full-grown radishes. Sometimes described as hot or spicy, these sprouts pack plenty of flavor, and are sure to add a gourmet touch to a wide range of raw dishes. Radish sprouts also possess medicinal qualities similar to related sprouts such as mustard or broccoli, showing an affinity for the gut and digestive tract, and potentially helping to dispel or prevent ulcers and other digestive disorders.
These seeds are specifically used for sprouting. Seedlings have crisp white stems with green leaves. They are quick growing, crisp, tender, and have a nice flavor and pungency.
Maturity: Approx. 10 days for microgreens
Planting season: Year round.

Culinary tips: Use in salad, soups, sushi or as an edible garnish especially with sashimi.

In Asia this vegetable is known as...
China: lo bok, lao bo, lo pak, luo bu

India: muli

Indonesia: lobak

Japan: kaiware

Korea: moo, mu

Malaysia: lobak

Philippines: alibanos, labanos, rabanos

Sri Lanka: rabu

Thailand: phakkaat hua

Vietnam: cu cai

Cultivation: For large sprouts, sow seeds in spring to summer in sandy soil in a bright but cool location. Broadcast seeds on soil and cover with a thin layer. Keep uniformly moist. Harvest by cutting when seedlings reach 3-4". For smaller sprouts, use a sprouting jar indoors. Wash seeds thoroughly before planting and wash sprouts well before eating.

As with all sprouts, cleanliness is absolutely essential. While frequent rinsing is essential for growth and development, thorough rinsing is even more vital for safe, clean sprouts.
To start your sprouts, you will want to soak your seeds in a bowl of cool water for 4-6 hours, or overnight, making certain that seeds are submersed and not floating on top of the water. This will soften the seed coat and promote germination. After soaking, thoroughly drain off all water. It is wise to rinse seeds immediately after soaking to clean them and wash away an extraneous matter, and again drain off all excess water.
Wait several hours, then later in that day: Rinse seeds with cool, clean water. Carefully drain off all water so seeds at bottom of sprouter are not covered with water.

Repeat this process of rinsing with cool water and draining 3-4 times per day as your seeds mature, and even as you begin to harvest and consume them. As your sprouts grow, it is important that they receive good air circulation. Many types of sprouters, such as simple canning jar types, provide good circulation with the tilting motion necessary for complete drainage. Keep your container on your kitchen table or counter, or similar location that has dependable lighting and airflow.

Once sprouts have reached a desirable state for consumption, typically between 3-6 days for radish, they can be transferred out of sprouter and placed under refrigeration to prolong their lifespan. This is not necessary but will slow down the growth process and give you a larger window to eat your sprouts. Sprouts should not be allowed to dry out, as they can quickly lose their vitality and nutritional content. Clean sprouter thoroughly after use.

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