Radish, Turnip & Kohlrabi

Smooth, round crimson roots with a good crunch. They look particularly beautiful sliced into rounds, pure white flesh contrasting with the bright red skin. They taste best pulled straight out of the ground, soil rubbed off on a trouser leg. Eat from marble sized, all the way to the size of a ping pong ball. You'll be surprised at how big the roots can get without getting spongy or spicy. This variety has a particularly long harvest window and is resistant to downy mildew. Sow: February (undercover) until May. Sow little and often.Harvest: 4 weeks from sowing, longer if sown early.Kitchen: Raw, pickled or braised. Pairs well with fats (melted butter, aioli, sour cream, yogurt, walnuts), aromatics (rosemary, anise, thyme, dill, mint), citrus (lemon).4g / ~275 seedsGerm: 89% Oct 24

Read more less

Purple Top Milan is bred to grow fast and be eaten young. Harvest when they are ping pong sized and cook whole - skins and all. We are really happy with this selection of the variety - the roots are beautifully flattened with excellent bright violet colouring. They have a nice firm texture and well-balanced flavour. Turnips excellent way of making use of any gaps in the vegetable garden which begin to show in late summer. It's worth having a packet of seed spare just in case!Sow: Valentines day-March (undercover), July-August (direct)Plant: multisow and plant 20cm apart or sow direct and thin to 5-10cm apart.Harvest: 6-8 weeks from sowingKitchen: Eat fresh, pickled or stir fried. Pairs with acid (lemon, lime, ponzu, balsamic, wine), aromatics and spices (coriander, ginger, five spice, chilli, thyme), alliums (spring onion, garlic), fats (bacon, sesame, cashew).~1g/450 seedsGerm 97% Oct 24

Read more less

There is a shade of electric purple found in vegetables which is hard to ignore. Azur star kohlrabi is a prime example of it. Smooth, bright purple vegetables which add gorgeous colour to autumn harvests.They have a mild, brassica flavour, similar to radish and can be used in similar ways. Try as crudites, grates in salads and slaws or baked in a gratin. Kohlrabi is often associated with Germany and Austria but the vegetable has a surprisingly long history in England. The first recording of field scale kohlrabi production dates all the way back to 1837. Sow: mid Feb-early March undercover or after mid June-July outsidePlant: April or July-August, 20-30cm spacingHarvest: June or September-OctoberKitchen: Make into salads, roast, bake or pickle. Pairs with citrus fruits (lemon), aromatics (coriander, chervil, dill), sweets (carrots, apples, honey), fats (parmesan, yogurt, sesame).Notes: Plants get woody at the base if left too long.~0.5g/150 seedsKohAz-00090-MOL-OGGerm 98% Oct 24

Read more less