Organic Heirloom Rat Tailed Radish Seeds (30)
Native to South Asia. Grown for the crisp, pungent, edible seedpods (up to 6 inches long) and not for the roots. Pods should be gathered before fully mature and eaten raw, pickled, or chopped in salads. Sweeter than other rat-tail radishes, this variety from Myanmar has delicious pods with a sweet and spicy flavor. Native to South Asia, this variety was collected from Karen farmers in the hills of Myanmar. It is called Thaba Paw Wah or Ta Ba Par (White Mustard Flower). Karen people adore this plant for the leaves and edible flowers as well as the pods. The young white flower shoots are delicious blanched or cooked in simple soups and can be eaten as a side to any meal. The pods are eaten raw as a snack in the field, at home dipped in fish/chili paste, on the side of pickled tea leaf salad, or used in a spicy chicken or fish soup with other garden vegetables. Karen refugees flock to our farm to buy this variety as they say the rich flavor reminds them of home, gives them energy throughout the day and help elders and kids who are feeling weak.
Sow seeds outdoors as soon as soil can be worked in spring. Plant in full sun. Successive plantings can be made every 3-4 weeks throughout summer and fall to provide a continual harvest.