Triton Purple Radish Seeds ,Asian Vegetable
Radish Sprouts/Microgreens - specifically used for sprouting.Grow Year round, Ready in 6-10 days
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.
6-10 days. This variety was developed specifically to produce reddish stems. Sprout stems are a colorful light purplish red with bright green cotyledons. And although the stems aren't as red as Hong Vit, Triton Purple has a tad more spice.
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.