Tokyo Market Turnip
Quick, crunchy, sweet--these are a great alternative to radishes, with the additional plus of being good cooked as well as raw. I love the sweet flavor, the fine, non-pithy texture, and the complexity of flavor that is beyond any radish I know of. A great first salad crop, and they have smooth, mild leaves that are great for stir-fry, steaming or soups. In Japan, these are glazed, steamed, or used in soup, with the leaves still attached. A real taste of Spring. I want people to discover what a great fresh, crunchy vegetable these little roots are with dips or in salad.