(Raphanus sativus ‘Candela di Fuoco’)
A stunning, heirloom radish from Italy with bright red skin and mild flavoured crisp white flesh.
Radishes are a popular salad vegetable used in most parts of the world. The most commonly used part is the bright red tap root that is part root and part hypocotyl. The flesh is crisp and sweet when young then gets peppery and slightly bitter as it ages. All parts of the plant are edible and due to its quick germination rate the sprouts are very popular in salads. They partner well with all types of salad vegetables and are a colorful addition to a cheese platter.
The leaves can be harvested as needed and if some are left the root will continue to develop. Leaves can be eaten raw in salads or lightly steamed and served with lemon juice. The roots of Fire Candle Radish have a mild flavour when baked or finely sliced and added to any green salad, coleslaw or stir fry. High in vitamin C and are reputed to be very beneficial to liver function.
Prefers moist but well drained soil in a full sun position. They are rapid growers and should be planted over several weeks to ensure an extended supply.
Fertilise with Seasol and PowerFeed weekly from planting to harvest.
|Position||FULL SUN, MODERATE FROST|