Daikon and China Rose
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Prep 3 Tablespoons of seed* then transfer (if necessary) into a bowl or into your Sprouter. Note: Brassicas tend to float. Try to sink those that do by knocking them down with your fingers. Most of those floating seeds will sink during the hours they are soaking, but it is a good habit to pay attention to your seed's needs, and this is the perfect place to start! Allow seeds to Soak for 6-12 hours. Empty the seeds into your sprouter (if necessary). Rinse and Drain again every 8-12 hours for 3 days. Note: These wonderful little Brassica plants have a unique root structure. Brassicas will show microscopic roots starting around day 3. They are called root hairs and are most visible just before Rinsing when the sprouts are at their driest. When you Rinse the root hairs will collapse back against the main root. Many folks thing these root hairs are mold - but they are not. Now you know! Greening Continue to Rinse and Drain every 8-12 hours. Finishing De-Hull Transfer the sprouts to a big (at least 3-4 times the volume of your sprouter) pot or bowl, fill with cool water, loosen the sprout mass and agitate with your hand. Skim the hulls off the surface. Return the sprouts to your sprouter for their Rinse and Drain. That's the short course - here is the full lesson. Harvest OR We can use a salad spinner to dry the sprouts after their final Rinse and skip the final 8-12 hour wait, instead going directly to Refrigeration. Refrigerate Notes: When conditions are warm your sprouts will likely grow faster. If their leaves open sooner you should green and de-hull and harvest sooner. Likewise they may grow slower if conditions are very cool. These are just tiny plants they are not difficult to understand. The more you sprout the better you'll know them and be able to adjust to their needs. As always 70° is optimal and 70° is what our instructions are written for. All sprouts generate heat while growing, which is a good thing, but it can get out of hand on occasion. When the weather is especially hot and humid you will do well to Rinse more frequently (every 8 hours if possible) using colder water than usual (the coldest your tap can offer is fine), to compensate. Depending on your sprouting device, not all of your sprouts will have access to light and so some will not green. This is not only OK - it is good. The yellow sprouts will be equally nutritious (they have everything but chlorophyll) and many think them more delicious (in Europe vegetables are often grown "blanched" by avoiding light). We think they are prettier when there is a mix of green and yellow to go with the white roots. So don't sweat it - just eat more sprouts! It is ESSENTIAL that you keep Brassica sprouts from clumping together and you CAN NOT grow them vertically using a tray sprouter. Brassica sprouts will mat together forming a dense bluish root mass which not only is unattractive but shortens the shelf life of the finished sprouts. So mix ‘em up! We use high water pressure when Rinsing to keep our brassica sprouts loose, but this only works for so long - so - when water isn't enough, break the clump of sprouts up using a fork or your fingers (wash your hands first please, if they need it). If you are using a sprouter that can hold water, fill it mostly full then use a fork to loosen. You can also dump your sprouts onto or into something and just shake them apart. You should never be afraid** of touching your sprouts. They are much stronger then they appear - just be reasonably gentle. ** The only thing to fear is fear itself. * If using Single Harvest Pack - use the whole bag. These seeds yield approximately 5:1, so in theory you can start with as much as 1/5 as much dry seed as your Sprouter has capacity (though we advise less so that you have some room to move). | Description One Radish sprout tastes just like one Radish, they are awesome! This combo of Daikon and China Rose is absolutely gorgeous! It produces a beautiful crop of multi-colored sprouts and is very easy to grow. If you like Radishes then you will LOVE these sprouts. We noticed (at our farmers market) 10 years ago, that Radish Sprout lovers have a sort of spicy character - no foolin'. When we were commercial growers, we provided these sprouts to a world class French restaurant (L'etoile) in Madison, Wisconsin. The Owner and Head Chef, Odessa Piper (voted best chef in the Mid-West in 2001) uses them as a garnish, circling some of her already awesomely beautiful plates. If you want either straight Daikon or China Rose, just tell us - the price is the same. If you want to grow Radish Micro-Greens (Seeds are planted on Soil or similar moisture holding medium. The resulting plants are harvested by cutting) you should use straight Daikon - they just work better for Greens. Note: US and Canadian researchers have found that many brassicas contain antioxidants - Daikon and China Rose | |||||||||||||||||||||||||||||||||||||||||||||||
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Sprouting Devices
for
Radish Sprouts
Follow links for detailed information
| Easy Sprout | | |
| SproutMaster | ||
| Tube with Lids | ||
| Jar and Lid | Visit Jar & Lid page for information and purchase | |
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| Miniature Garden | ||
| Hemp Bag | ||
You can also grow Radish as a Sprout Cookery
Follow links for recipes
Raw
Eating Ideas for Leafy Sprouts
Sprouts and Salads
Sprout Slaw
Awesome Potato Salad
Cooked
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