Where can i get Mooli / Daikon seeds?

[Dendrobium]

I've looked though all the usual seed suppliers I can think of, but I can't seem to find any? Has anyone seen any recently, I can get some rather stale ones in my local market, but usually without the tops which apparently are nice stir fried.

[supersprout]

Nicky's Nursery, OGC, seeds-by-size usually have a good collection of Oriental veg - small suppliers
or T&M and Suttons, if you don't mind going 'corporate'
Try a google search too - daikon is sometimes listed under 'radish' rather than 'daikon' - but the range and availability is growing fast so I hope you manage to find some. You can also get a giant black-rooted variety which I'm growing for the first time this year

[hedgewizard]

I got mine from (Mooli Tsukushi Spring Cross Hybrid f1) Thompson and Morgan at the local garden centre when I was having a desperate hunt for winter veg to plant. They've done OK, I must lift one or two to try them!

[Dendrobium]

ooo! Thank you! I found them listed online at T&M's website, I had their catalogue through the door but strangely they hadn't put it in there. I shall have a look at my local garden centre who keeps their seeds! I don't know Nicky's but shall have to take a look!

Hedgewizard I am envous already! yum! Try it grated ;) very refreshing!

[hedgewizard]

Will do. None of my books have any suggestions for it - any other uses apart from grated raw or sliced in stir fries?

[Dendrobium]

yes, you can boil it, but I don't personally like it much like that, it's very bland and just tastes like cabage.

Best way I've found is to slice into think strips or matchsticks about four/five inches long (about half a big daikon for that) and then the same again with a couple of average sized carrots. Salt the daikon and leave for about half hour, then rinse and squeeze out excess water. Then put the carrot and daikon in a glass (not metal!) bowl with a couple teaspoons sugar and about 4 tablespoons of rice vinegar, plus a 4inch square of kombu (seaweed) cut up into strips. Toss that in, and cover and stick in fridge for a couple of days, stiring with wood spoon occasionally. You might be able to get away without the kombu, but I get it very cheap from Japanese supermarkets.

Take out and chuck the kombu on your compost heap, drain and serve! Tastes a bit like sauwerkraut, but stays nice and crunchy! enjoy!

[hedgewizard]

(doubtfully) Sounds interesting... I'll give it a try. Maybe.