Green Meat Radishes are a bizarre looking little known tidbit of gardening and culinary curiosity. They are classified as Asian vegetables as they are native to Northern China and Korea, where they are used for salads, pickling and cooking. They are open pollinated heirlooms.
Green Meat Radish has a sweet crisp flesh, not as hot and peppery like many radishes. It has been described as tasting like a green apple
My personal experience would lead me to agree that it does have a slight apple taste but without the tartness and not anywhere near as sweet, there is still a whisper of spicy radish that lingers on the palate.
Its skin is green and has a white tip. They are fairly long, and so far as shape is concerned more closely resemble carrots at 6" - 10" in length and 1.5" -3" in circumference.
Green Meat Radish grows best in cooler climates, it is not heat tolerant. Plant in early spring to harvest before the dog days of summer bear down full force, or in mid to late summer for harvest in early Autumn.
These are winter radishes and do not mature nearly as quick as the standard varieties we are accustomed to in North America. They store well, after harvest in early Autumn they can be stored in a root cellar or suitable location all winter long.
Similar to red radishes in their nutritional qualities, green radishes contain elevated levels of chlorophylls, carotenoids, and proanthocyanidins.
The greens [top leaves] are used just as red radish greens are and also have a high nutritional value.
Germination 4- 10 days
Germination Temperature 55 to 85F
Maturity: Approx. 55- 65 days
Pinch off the tops as they mature to prevent bolting, which destroys the flavor.
Don't plant radishes in the same bed a cole crop has recently grown - the last three years. Incorporating wood ashes into the soil will discourage root maggots.
Avoid excessive organic materials and manure or fertilizers that are high in nitrogen. Excessive nitrogen will encourage lush foliage at the expense of the roots.