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A 30-day radish that is shaped like a carrot, best picked at 4 inches, allowing it to retain its signature hot and sweet flavor. The root's color is a deep rich, surprisingly electric pink. The rhubarb colored stems and strapleaf foliage are smooth and edible.
California Shunkyo Radishes are generally found at the market throughout late spring to mid-summer.
Shunkyo Radishes are an early radish variety that are best sown in spring but they are slow to bolt so can be sown throughout the year in mild climates.
Historically these radishes have been, boiled, pickled or tossed into soups. Don't let history sway you from eating this radish raw on its own, slice and toss in sesame oil with sea salt as a first course, spice up a salad or preserve the flavor in a unique puree and pair with arctic char or salmon.
Locally grown in California and native to Northern China, Shunkyo radishes are harvested when the roots reach four inches in length. During winter months, the plants require less water which results in a sweeter taste. During warmer months, the plants absorb more water which causes some loss of their sweetness resulting in a much hotter flavor.
Recipes that include Shunkyo Radish. One is easiest, three is harder.
|Global Growers||Wilted Arugula Salad, Harukei Turnip Puree, and Pickled Shunkyo Radish on a Wonton Crisp|
|Loam Agronomics||Roasted Radish|