[Russell Atterbury]

This afternoon I pulled the first of my Mooli. I was surprised that it was fat rounded, like a Turnip. And I have just been poleaxed by the taste of a little piece, so much that it doesn't sit well in my stomach, after 20 minutes. My experiences of almost 25 years in India have never indicated a flavour like that. A question put forward is, has anyone had them become so strong like this.

[8doubles]

Unusual for a Mooli , long  and mild is the norm.
Perhaps a mutation or more likely a stray seed at the packing station .

[8doubles]

Just read elsewhere that slow development can make them hot and woody.

[New shoot]

If you want to take some of the heat out, you can soak cut pieces in salt water for a while. 

The Japanese peel them and do what they call the salt massage.  Basically you rub your prepared veg with salt, leave to sit for 5-10 minutes, then rinse off the salt.  Makes veg taste milder and makes it a bit more digestible 

[Russell Atterbury]

I soaked the thing, sliced and in cider vinegar for the night, and it improved to at least the eatable stage. I'll try the rubbing salt method, if the next one is anything like. I wouldn't say that the texture was at all 'woody', but maybe it was slow development. I put seed in the ground, like maybe 5th July. As for mutated seed, again, anything is possible, especially here. I suppose pulling the next one will give more evidence. I can only discover.

[8doubles]

I always grated the Mooli , it definately takes a tossed salad to a higher level !