Radish
Yesterday I picked my first radish, which looked like a cross between a carrot and a turnip except its red. Be careful, the red color is a warning from the radish, this thing is hot!
I proudly washed off the dirt and thought I'd enjoy it raw, like I do with anything that would normally go in a salad. Big mistake! The first bite wasn't too bad, I didn't notice the bite until the juices had spread all the way around my mouth, and then suddenly every part of my mouth exploded in heat.
I bravely took a second bite thinking that must just have been to tapered end being more bitter than the rest of the radish, oops, second mistake, but this time even more hot.
Well after I'd rushed to the kitchen for a glass of water and managed to get that sting out of my mouth I looked up why my radishes did this, had I bought the wrong seeds?
Well, it turns out that high temperatures or leaving them too long before picking can turn radishes bitter and hot as a chili. The daytime temperature here has certainly been high enough to affect them, so now I'm wondering if I should try a second crop in the shade. My upset tummy this morning is telling me not to bother LOL.
