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Seed | Green Radish from Quing Luobo
  • Seed | Green Radish from Quing Luobo
Seed | Green Radish from Quing Luobo

Seed | Green Radish from Quing Luobo

$3.99 CAD
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These Green Radish seeds from Quing Luobo offer a distinctive Asian variety known for its crisp flesh and slightly spicy taste.
A LITTLE HISTORY

In the city of Qingdao, Shandong Province, China, the annual Quing Luobo Green Radish Festival celebrates the importance of radishes in Chinese cuisine and honors the root's intertwined history with Chinese folklore.

The history of this festival dates back over 600 years to the Ming Dynasty, when radishes were traditionally eaten on the ninth day of the Lunar New Year to ensure good health and luck. The ninth day of the Lunar New Year symbolizes the beginning of spring, and in Shandong, eating radishes in a spicy soup is said to cleanse the digestive tract and protect against illness in the coming year.

Today, Chinese families still practice the tradition of eating spicy radish soup, and the festival captures the essence and tradition of ancient folklore through elaborate sculptures created from various varieties of radish.

The radish carving competition brings together more than 30 Chinese master carvers. The sculptures are on display throughout the event for visitors to admire, vote on, and appreciate. The winning carver will receive the highest honor and respect for the following year.

During this event, radishes are often used in carvings for their pale green hue, and the carvings usually depict mythical zodiac creatures, dragons, koi fish, ducks, and Buddhas.

These creatures are chosen based on the annual theme and offer visitors a visual representation of the region's cultural heritage. The Qing Luobo Green Radish Festival also attracts around 150,000 Qingdao residents to buy radishes.

Many different varieties of radishes are sold at the festival, and by the end of the festival, over eight tons of radishes have typically been sold. In addition to fresh radishes, the festival also features radish exhibitions, other competitions, cooking demonstrations, and market produce.

Quing Luobo green radishes originate from northern China and have been cultivated since ancient times. The first recorded green radish was mentioned in texts from the Shang Dynasty, and over time, the sweet roots became widely incorporated into culinary preparations and medicinal applications.
PROPERTIES
  • Quing Luobo Green Radish is an excellent source of vitamin C to strengthen the immune system, stimulate collagen production in the skin and reduce inflammation.
  • The roots are also a good source of potassium to balance fluid levels, folate to develop red blood cells and contain magnesium, calcium, copper, vitamin B6, vitamin K and phosphorus.
  • In traditional Chinese medicine, radishes are used as a digestive aid and are believed to promote health and well-being, particularly in the respiratory system.
  • The roots are commonly eaten raw or juiced to help reduce mucus and coughs.
HOW TO COOK?

Quing luobo Green Radishes are our favorite radish!

They have a slightly spicy flavor and a crispy texture well suited to fresh and cooked preparations.

Radishes can be used in recipes calling for daikon radish as they share a similar texture and flavor profile.

When raw, the roots can be thinly sliced ​​and served on appetizer plates with cream-based dips and soft cheeses, sliced ​​and spread on buttered toast, chopped and tossed into salads, shredded into coleslaw, or thinly sliced ​​and incorporated as a crunchy element into bao buns, sandwiches, and tacos.

These radishes can also be grated and served as a condiment with sushi or sashimi, incorporated into soups and stews, mixed into stir-fries, or roasted as a simple side dish.

In Asia, these green radishes are usually pickled for extended use as a spicy, fermented snack.

The roots are sometimes used in kimchi and lacto fermentations, chopped for condiments, or pickled with Szechuan peppers for a spicy kick.

In addition to the roots, the leaves of De Quing Luobo green radish are also edible and can be sautéed, steamed, blanched, or stir-fried, similar to mustard greens.

These radishes pair well with herbs such as ginger, lemongrass, onions, garlic and peppers, mushrooms, carrots, cucumbers, meats such as pork, poultry, beef and fish, citrus fruits, miso and soy sauce.

Whole, unwashed radishes will keep for 1 to 2 weeks in a plastic bag in the refrigerator.

Radish leaves should be removed before storage and kept in a separate plastic bag for 1 to 3 days.

Plus, they're a real treat for the taste buds! When you leave radishes in the ground over the winter, they become pleasantly sweeter and taste like a slightly spicy pear when cooked.
HOW TO GROW?
  • This radish must be grown very early in spring because it does not tolerate heat or

You grow it from autumn around mid-August and leave it in the ground until winter.

For the distance between radishes, use the length of your hand and put 2 seeds per hole in the soil.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

  • Species: Raphanus sativus
  • Sowing in open ground: First and second week of May (consecutive sowing each week).
  • To grow radishes in the fall, sow them in the first and second weeks of August. To enjoy radishes in the cold season
    For an outdoor greenhouse or a cold frame, you can start sowing around mid-August in consecutive sowings until the end of September, to have radishes during the cold winter season.
  • Sowing depth: 1 cm
  • Germination time: 3-8 days
  • Soil: Poor, humus-rich, loose and drained
  • Location: Does not tolerate heat and tolerates shade and winter cold very well
  • Spacing between plants: 12-15 cm
  • Height at maturity: 15-18 cm
  • Maturity: 55-60 days
  • Seeds per envelope: +/- 100

Our seeds are guaranteed for the year of purchase.

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