Watermelon Radish
Estimated Inventory, bunch : 0
Description/Taste
The Watermelon radish is made up of an edible globular root attached to thin stems topped with wavy green leaves. The root's exterior is creamy white on the lower portion with pale green shoulders, a sign of the chlorophyl it received from exposure to the sun. The Watermelon radish's flesh is white closest to the exterior with bright circular striations of pink and magenta towards the center, hence the watermelon reference. Its tender flesh is crisp and succulent with a mild flavor that is slightly peppery. Depending on time of harvest, Watermelon radishes can range from the size of a golf ball to soft ball.
Seasons/Availability
Watermelon radishes are available year-round with peak seasons in spring and late fall.
Current Facts
The Watermelon radish, also known as Shinrimei, Rooseheart and Red Meat, is an heirloom Chinese Daikon radish. It is a member of the Brassica (mustard) family along with arugula, broccoli and turnips. The Watermelon radish shares the same attribute with all radishes, it contains isothiocyanate, a pungent chemical compound that when isolated makes an organic pesticide. Often radish crops (along with other Brassica plants) release these compounds which are toxic to pests, weeds and soil born-pathogens.
