Dating back to around 1910, this is a conventional-looking radish, but with larger (3-4cm diameter), round roots. The solid white flesh is firm, crisp and mild. Hardy, attractive and quick to mature, so perfect for successional sowing. It is also reluctant to become pithy or hollow, even when large. Sow to harvest 29 days (approx.)
Noted as being quick to grow and slow to go woody. It produces 5-8cm long radishes with ochre-coloured skin and crisp, mild-flavoured, white flesh.
Thought to date back to 1908, this fast-growing white variety is suitable for spring or autumn growing. The globe-shaped, white-skinned roots should be harvested when they reach about 2.5cm in diameter. Produces firm, juicy flesh which stays crisp once harvested and has a mildly spicy flavour. Seed to harvest 30 days.
Syn. Serpent's Tail. Grown for its long edible seed pods rather than its roots. Thrives in hot weather. First mentioned in this country in Carter and Son’s Vade Mecum (which eventually became known as their Blue Books) of 1868, which stated, “It is a native of Java where it is known under the name Mongri or snake radish, and is much used in some parts of India for salading etc.” Pick the pods at around 10-15cm when they will be crisp and tender with a strong, peppery flavour. Can be eaten fresh, cooked in stir fries or even pickled.
The earliest reference we can find for this radish is in Johnson's Gardeners' Dictionary of 1842; it also appeared in John Forbes' Catalogue of Vegetable and Flower seeds in 1892. Produces slightly flattened, globe-shaped white radishes with excellent flavour. Fast growing. Let us know what you think of this one.