Agriculture Reference
In-Depth Information
should be used straight away. Wash and peel the roots just before use, although
baby roots (popular in salads) just need a quick scrub. Daikon can be shredded
or sliced thinly for winter salads but is sweet enough to be eaten like carrot
sticks, or it can be sliced or cubed for soups, stews and especially curries, and
stays satisfyingly crunchy when stir-fried. Daikon is low in calories even when
cooked, but is rich in vitamin C.
Daikon standing in the tunnel over winter tends to bolt once growth gets going
again in March, but any remaining plants can be stored further by lifting them
and cutting off the tops. Dip the cut ends of the roots in wood ash (not coal ash)
and store them in boxes in a cool place, covered in moist compost or sharp sand.
Roots for cooking can also be frozen: slice or cube them, and blanch for two
minutes in boiling water before open freezing on trays for bagging later.
Problems
Flea beetles
can be a problem for early plantings, but autumn plants are usu-
ally unaffected. Spring sowings should be covered with fleece before the leaves
are even up, and kept nicely moist so that the plants grow strongly until they are
big enough to shrug off attack.
Fennel
Varieties:
'Colossal'
Florence (or bulbing) fennel is a delicate-looking plant, but is actually quite
tough and problem-free. The bulbs have a delicate anise flavour, making them a
great addition to salads (as are the young, feathery leaves), soups, stir-fries and
fish dishes. Roasted fennel caramelises and develops a wonderful nutty flavour
that is not to be missed.
In the tunnel, fennel is more reliable than when grown outdoors and is hardy
enough to stand into the early winter with some protection, giving a lovely sum-
mery flavour to early winter salads long after outdoor plants have finished. If you
are careful about not importing pests, you can also bring fennel plants grown
outdoors into the tunnel before the first frosts and heel the roots in, and they will
remain in good condition for some weeks.
