Today we cut back our mess of Parsley so that we can dry it, powder it and use it in soups and stocks throughout the year.
A big bonus was the Hakurei. They’re a small Turnip from Japan. They don’t need cooking to eat, just peel then and munch away.
The Hakurei leaves, or greens, can be included in whatever dish the roots are used in.
Hakurei are a bit slower to grow than Radish, but I can see them see them replacing them in our Winter garden.