Green Luobo Radish

60 days. Sweet and spicy, these two-toned roots may just be your next favorite pickled vegetable. Lime-green upper half with a white tip, we harvest uniformly shaped roots at lengths of 5-10”. Radishes will taste hotter as they mature, especially if exposed to warm weather. Green Luobo has traditionally been preserved through fermentation, which cools the spice and transforms the flavor from spicy to amazing! Cooking also reduces the spice. If you want milder, raw radishes, try planting mid-summer for fall harvest and winter use. Enjoy by grating the root and mixing it into a slaw or salad, slicing it thinly onto a taco, or adding it to a stir-fry or soup. Even the greens are edible and nutritious! Not for spring planting because plants may bolt. For summer planting and fall harvest. Fall harvested roots will store until early spring in a cellar (or the fridge). Said to have originated in China, this variety is now popular around the world. Also called Green Meat or Green Fleshed Daiko