Last night I made a quick post-work trip out to the garden and harvested some arugula and radishes. There are only a couple of red radishes left in the ground, although I have a whole row of watermelon radishes that have yet to fatten up. This is my first time growing radishes, and they have mystified me in several ways. For instance, here is last night’s harvest:
Mystery #1: What’s up with the random purple radish? The last batch I harvested also had one of those. Do radishes mutate easily, or were these accidental additions to my seed packet? Or maybe it’s an accidental hybrid between a red radish and a daikon?
Mystery #2: Is the peppery flavor getting more concentrated as they fatten up, or is it just that there’s more of the peppery chemical overall because there’s more flesh? Teya and I both thought the current batch was more bitter-hot than the tiny ones we ate at the beginning of radish season. Or is our perception off?
Mystery #3: Why have the watermelon radishes not swollen up at all, even though they were sown at the same time as the reds and the listed maturity time was only a few days longer? They’re still just skinny roots, even though their tops are quite robust.