タグ: radish

Seven Radishes (Daikon) are kept under the Ground for Preservation

This morning, I buried seven radishes in the soil in order to keep them fresh. Although cutting all the green leaves of radish is better for preservation, I cut them so that 5 centimeters (2 inches) of green leaves would remain. It is because I think I can find a radish easily by green leaves on the ground as a mark, especially when they are covered with snow.

They are only seven. I thought I should have planted more radish in August. If one radish lasts 3 days, 7 radishes could last only 21 days. Winter continues three months. Vegetables available in winter are precious.

From the seven radishes, I could also get a lot of green leaves. Before cooking supper tonight, I washed them, boiled several minutes, and put them in three Tupperware. I think now three Tupperware have cooled down, so I am going to put the three in freezer after I upload this post.

A long time ago, when I was living in US, one day I was going to buy a radish in a supermarket. A lady working at the cashier called the radish “Daikon”. I was a little surprised because “Daikon” was a Japanese “大根”.

I hung slices of radish (Daikon) to dry them for preservation, today

I harvested three Daikon(s) from my field today. I wanted to make “Dried Daikon”so that I can keep Daikon longer.

Only two in the photo, but this photo was taken after I had cut one radish. You can see some peels which was the first radish.

Since I didn’t know how to tie them to hang, it was difficult for me to do this. But somehow, I made it.

I hope that no mold propagates especially at the part where cords are attaching

As they grow, their number need to reduce by picking; Red radish and Carrots

I came back in Japan in July. Since then, I have been pulling the weeds, getting rid of roots of the weeds, cultivating soil, and planting seeds of vegetables in my garden. This work still continues. Though my garden is small tiny one, but there are a lot of things to do. Now in September, it’s the time to thin radish and green leaves. This is to give them a space for growing more by reducing the numbers. In this process, If it’s a small sprout, I just throw it. But now they have grown, I don’t waste them, but eat. Today I picked some red radish and carrots. Since the radish and carrots are still small, I use their leaves. In the supper tonight, radish’s leaves were used in Miso soup, and carrots’ leaves were cut in small and stir-fried with sausage.