Steven Goode wrote:Are there other tillage crops that don't have the problem?
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Craig Dobbson wrote:Over the winter I started doing a little experimenting with fermenting different veggies. I stumbled on this video for fermented daikon radish and it's so good that when the store didn't have daikon one week, I made sure to add them to my seed order for this year. I'm wicked excited to be growing a huge supply of these radishes.
I got my seed from Johnny's seeds (radishes) .
I got the recipe from here
Tomorrow is grocery day, and they better have daikon.
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This is all just my opinion based on a flawed memory
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Bryan de Valdivia wrote:If you plant Ground Hog or Daikon radish in late summer and let it winter kill - to open up clay soil. Would you have any trouble planting a vegetable garden into that plot in early spring? tillability, nutrient lock, other issues?
In Missouri, zone 6A.
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Simone Gar wrote:I have a few questions:
Daikon vs tillage radish is only about being edible/tasty but work the soil the same way?
When does the stink occur? We are rural but have some neighbours.
In zone 3 I heard to plant after July 1 for good root crop. True?
Thanks!
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With forty shades of green, it's hard to be blue.
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Simone Gar wrote:Thanks Todd!
I might seed a few early to have some seeds again but for the bulk I want the root growth.
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Todd Parr wrote:
Simone Gar wrote:Thanks Todd!
I might seed a few early to have some seeds again but for the bulk I want the root growth.
That's exactly what I do. I let some grow because the pollinators like the flowers, and also so I can save seeds. You'll get a lot of seeds from a few plants. Most of them I do as you said, use them to break up my clay and get organic matter into the soil. This year I'm also putting biochar into the holes left after they rot to get the char down into the soil without having to dig it in. The pictures I posted are of holes left after they rotted away. Years I got them in earlier, they left holes as big as my wrist and down more than 18".
Simone Gar wrote:I have a few questions:
Daikon vs tillage radish is only about being edible/tasty but work the soil the same way?
When does the stink occur? We are rural but have some neighbours.
In zone 3 I heard to plant after July 1 for good root crop. True?
Thanks!
Sean Pratt wrote:
in Montana ( zone 4 i believe ) i planted in late may to late June. others i planted before this date hardly got a yield and other peoples as well. the ones in may and June did great and yielded huge roots. so i am going to guess that July first would be a safe bet. you can always sow a small test plot before and then do some in July and then some later to see what works on your land. another thing i noticed was even though its considered a no till crop it did much better on areas that were disturbed by making large berms. i even tried only sowing in the middle of very heavy rain storms to wash the seed into the ground. good luck im interested to see how they do in a zone 3 setting.
Simone Gar wrote:
Sean Pratt wrote:
in Montana ( zone 4 i believe ) i planted in late may to late June. others i planted before this date hardly got a yield and other peoples as well. the ones in may and June did great and yielded huge roots. so i am going to guess that July first would be a safe bet. you can always sow a small test plot before and then do some in July and then some later to see what works on your land. another thing i noticed was even though its considered a no till crop it did much better on areas that were disturbed by making large berms. i even tried only sowing in the middle of very heavy rain storms to wash the seed into the ground. good luck im interested to see how they do in a zone 3 setting.
I think I will sow some of my organic daikon seeds before and after in the garden then. I like to eat the seed pots and for seed saving too. Win-win. I'll get a bag of tillage radish and see my 1 acre after July 1. I grew up in Europe and white radish is quite common to eat in summer. Not sure which one that would be and how it relates to daikon so I might as well try daikon roots too. I loved the white radish! They slice it very thinly but not all the way through so it stays in one piece. They salt it and let it sit for a couple of hours. Then eat it as a side like pickles. It's delish!
Every time you till, you lose 30% of your organic matter. But this tiny ad is durable:
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