RADISH FOR SALADS

Press, Volume C, Issue 29673, 17 November 1961, Page 8

RADISH FOR SALADS

Varied Shapes And Colours Summer salads are most welcome on the long, hot days. Lettuce, tomato, cucumber, onions, grated carrots are all pressed into service. Some persons have reservations about radish, perhaps, at least in salads served in genteel circles. But young roots do produce a coolness in the mouth, and they are child’s play to grow. If you are after a little novelty, however, you may care to try some of the various types with their contrasting shapes and colours. The everyday variety is French Breakfast, of course, which most people grow, oval in shape, bright red in colour and tipped with white. Round varieties are almost as popular, and there are reds, whites and bicolours, too. Red Turnip, White Turnip, and Sparkler are names which speak for themselves. Long radish are not quite so popular. probably because they take slightly longer to reach maturity than round or oval varieties. But varieties such' as Long Scarlet and Long White Icicle make a fine contrast in shape, and can be as large as a small carrot if grown quickly—as all radish should be, for best results. An unusual radish for late in the season is the so-called winter radish. These are sown, in the autumn, and take by far the longest to mature —anything up to eight or nine weeks, compared with three weeks for some of the forcing types of French Breakfast. But the colours include white, pink—and black! Black Spanish, either round or long in shape, are quite a novelty, for not only are they black externally, but they’re sufficiently large for one root, cut into an artistic spiral, to suffice for a whole salad.