As I won't be blogging tomorrow, here's a rare "Food on Thursday" column instead.
Over the winter, I had some parsley and chicory growing in containers in the kitchen. The parsley is still around, but the chicory (=radicchio) is long gone.
So I planted some Hong Vit seeds I had left from a previous year. What, pray tell, is Hong Vit?
It is, evidently, a Vietnamese variety of radish grown for its leaves, which have a slightly spicy flavor. Johnny's Seeds (from whom I purchased the seeds) recommends Hong Vit be grown as a "Micro Green" to be harvested very young.
I let the plants grow a little longer — mostly out of neglect — but I got the benefit of seeing these beautiful purple flowers. I am now harvesting the Hong Vit, enjoying the greens (and flowers) in salads and as a garnish.