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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
Daikon radish blossoms are white and with a tinge of purple and have a cluster of six yellow stamens in the center. They are composed of four petals and measure 2-3 cm across. The blossoms appear after the root reaches maturity in the warmer temperatures of late spring and summer. Daikon radish blossoms have the same peppery bite as the root but are far milder with a honeyed finish.
Daikon radish blossoms are available spring through early summer.
Daikon radish, botanically named Raphanus sativus var. longipinnatus, is a member of the mustard family. All plants in the family share the characteristic cross-shaped blossom, which is the source of its scientific name, Cruciferae, a derivation of the word “cross”. Daikon radishes are also known as Lobok, Oriental radish or Chinese radish. It is customary to finish a Japanese meal with a slice or two of dried Daikon radish as a palate cleanser and digestion aid.
Use Daikon radish blossoms to compliment Asian cuisine and as an accent in dishes where the root is used. They offer a mild peppery note and a decorative alternative to the pungent root. Add the blossoms to compound butter or blend into soft cheese spreads. Daikon radish blossoms compliment chive, chervil, cilantro, mint, thyme, fennel, parsley, butter, cream, cream cheese, shellfish (especially crab) and lemon.
Daikon radish most likely evolved from a wild radish species that is native to China. Daikon radish is a cool weather crop that thrives during late winter and early spring. They will grow in most soil types, even those of poor quality, and may require some irrigation in dry climates.
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Description/Taste
Daikon radish blossoms are white and with a tinge of purple and have a cluster of six yellow stamens in the center. They are composed of four petals and measure 2-3 cm across. The blossoms appear after the root reaches maturity in the warmer temperatures of late spring and summer. Daikon radish blossoms have the same peppery bite as the root but are far milder with a honeyed finish.
Seasons/Availability
Daikon radish blossoms are available spring through early summer.
Current Facts
Daikon radish, botanically named Raphanus sativus var. longipinnatus, is a member of the mustard family. All plants in the family share the characteristic cross-shaped blossom, which is the source of its scientific name, Cruciferae, a derivation of the word “cross”. Daikon radishes are also known as Lobok, Oriental radish or Chinese radish. It is customary to finish a Japanese meal with a slice or two of dried Daikon radish as a palate cleanser and digestion aid.
Applications
Use Daikon radish blossoms to compliment Asian cuisine and as an accent in dishes where the root is used. They offer a mild peppery note and a decorative alternative to the pungent root. Add the blossoms to compound butter or blend into soft cheese spreads. Daikon radish blossoms compliment chive, chervil, cilantro, mint, thyme, fennel, parsley, butter, cream, cream cheese, shellfish (especially crab) and lemon.
Geography/History
Daikon radish most likely evolved from a wild radish species that is native to China. Daikon radish is a cool weather crop that thrives during late winter and early spring. They will grow in most soil types, even those of poor quality, and may require some irrigation in dry climates.
