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The round counterpart to Black Spanish Long. Both have crisp tasty flesh which can be sliced or grated for use in winter salads. Striking black skin is contrasted nicely by firm, pure white flesh. This heirloom variety is crisp, sweet and mild all season long—never hot or pithy! Hardy and adaptable.
The thought of sowing radish seeds brings back childhood memories for countless gardeners who were given the vegetable to grow as an introduction to gardening, because of its ease to grow. Nowadays there is a vast range of radish and they taste beautiful when sliced in salads or taken whole on a picnic as a snack.
Common Name: Radish Black Spanish
Scientific Name: Raphanus sativus
Life Cycle: Annual
Remarks: Back exterior with crisp white interior. Fast growing (30 days until harvest). Heirloom variety.
Plant Height: Root vegetable
When: Spring, Summer, Autumn + Winter
Sowing Depth + Method: 10mm deep, sow direct.
Spacing: 5cm apart, rows 30cm apart.
Position: Full Sun
Days until germination: 3-14 days @ 8-30°C
Radishes are mostly eaten raw, sliced or diced and added to salads. You can also serve them as an appetizer with dip or hummus or sliced on buttered bread.
The leaves of radish plants are edible and can be boiled to improve the texture.
When storing radishes, make sure to clip their tops so that the roots will last longer in storage.
