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Sorrel and Radish Salad
from the kitchen garden of Sharmagne Leland-St. John

40 Cherry Belle radishes, trimmed and rinsed
1 teaspoon grated ginger
1 tablespoon rice vinegar
1/4 teaspoon salt
1 dozen medium size sorrel leaves

Dry the radishes and cut into paper thin slices. Place
in an attractive bowl. Add the grated ginger, salt, and
rice vinegar. Toss lightly to combine. Wash and dry the
sorrel leaves, stack and cut crosswise into thin ribbons.
Combine with the radishes. Serve immediately.


Sorrel is a hardy perennial plant that produces long narrow tender
arrow shaped succulent green leaves with a slightly acid tang or
lemony flavor that adds zest to salads. Sorrel is excellent with fish
and in creamy soups and sauces. Leaves grow up to 8” long and can
be harvested over a long period of time. Remove flowering tops to
keep leaves tender.

Plant seeds outdoors 2 weeks before last frost. Indoors 4 weeks
Before last frost. Sow seeds ¼ inch deep, 4 inches apart.
Seedlings will emerge in 5 to 10 days. Thin to 18 inches apart
when plants reach 2 inches tall.

The cultivated radish (Raphanus sativus) is generally described as an
Annual, Biennial Forb or herb. This Dicot (dicotyledon) is not native
to the U.S. (United States). The radish is related to the Mustard family
and was domesticated in Europe in pre-Roman times. They are grown
and consumed throughout the world. Radishes have numerous varieties,
varying in size, color and duration of required cultivation time. The
descriptive Greek name of the genus Raphanus means "quickly appearing"
and refers to the rapid germination of these plants. 'Raphanistrum from
the same Greek root is an old name once used for this genus. Due to the
rapid growth cycle, these plants are a very welcome addition to children's
gardens.