Raymond Blanc over at his Manor (sorry, Le Manoir) in Oxfordshire is very picky about what he grows in his kitchen garden apparently. He’s not too bothered about how things look, all he’s interested in is the taste and texture. I suppose that’s just what chefs do but we should all be a little bit selfish when it comes to planting varieties that taste good, because after all that’s what we grow it for – to eat it. I sometimes lose sight of that in the rush to try the latest variety of striped tomato, the quickest growing lettuce, or the most carrotfly-resistant carrot. But it should be all about the taste and my recent radish harvest brought that home to me. I had planted two varieties, your bog-standard Scarlet Globe, and the temptingly two-tone Sparkler. As you know, radish is stupidly easy to grow (barring the flea beetle) so there was no surprise when a perfect crop emerged for both varieties. Texture-wise Scarlet Globe was just a little bit smoother than the other and its taste too was a little bit fresher. Admittedly there wasn’t much in it but now that I know one is superior I’ll just be sowing that one next time.