(Raphanus sativus niger ‘Spanish Black’)
A dark skinned winter radish producing a round root to 10cm wide with hot white flesh.
Radishes are a popular salad vegetable used in most parts of the world. The most commonly used part is the unusual tap root that is part root and part hypocotyl. The flesh is sweet when small and 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 even some fruits and cheeses.
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 black radish have a meaty flavour when baked or sautéed and a peppery flavour if finely sliced or julienned and added to any green salad, coleslaw or potato salad. 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|