Spring planting doesn’t start when the air feels warm, It...Read More
Black Spanish Round Radish is a unique heirloom variety of winter radish that produces 4 to 6 inch round radishes with exotic deep-black skin and crisp, pure-white flesh. They have a great peppery flavor that is a bit hotter than most radish varieties. Black Spanish Radish is a winter-keeping radish that will keep for use at the table long after your local radish harvest season has passed if kept in the right conditions. Space these plants further apart than the usual small red varieties since they can get quite large. Black Spanish Radish tolerates cool weather and is a great for spring and fall planting.
When used for culinary purposes, the black skin is typically removed, and the white inner flesh is steamed, sautéed, braised, or stir-fried. Black Spanish Round Radish can also be eaten raw, and goes great with other fresh raw veggies.
Although its sharp flavor is desirable for eating, Black Spanish Round Radish has been used in European, Chinese and Indian folk medicine for hundreds of years as a gallbladder tonic and as a remedy for impaired bile function and digestive problems. This historical heirloom variety dates back to the 16th century and is valued for its wide range of uses in many cultures.
NAME: Radish
VARIETY: Black Spanish Round (Raphanus sativus L. niger)
DAYS TO MATURITY: 50 – 60
POLLINATION: Open Pollinated
TYPE: Annual
HARDINESS ZONE: Zones 2 – 10
SUNLIGHT: Full sun recommended
SOIL: Rich, loose fertile soil with a pH 5.9 – 6.8
PLANT HEIGHT: 7 – 14 inches
SPACING: 4 – 6 inches
TEMP: 40 – 80ºF
These seeds do not required stratification.
To learn more about Stratification, click here!
It is not recommended to start Black Spanish Radish indoors due to their strong root system and preference for direct seedings.
If you choose to sow Black Spanish Radish seeds indoors, start 4-6 weeks before the last expected frost date in your area.
Plant seeds in deep containers or seed trays filled with well-draining potting mix.
Sow seeds ½ inch deep and keep the soil consistently moist.
Maintain a temperature of around 50-70°F (10-21°C) for optimal germination, which typically occurs within 5-10 days.
Once seedlings have developed true leaves and are large enough to handle, they can be transplanted outdoors.
Directly sow into your prepared beds immediately after your last local frost in the Spring.
If sowing in the fall, plant 2 months before your first fall frost.
Sow seeds in rich, deeply worked soil, 1/2 inch deep and spaced 1 inch apart.
Once the seedlings are 2 inches tall, thin them out so they are 3 inches apart.
Plant another round of seeds every 10 days or so while the weather is still cool for continuous harvest of radishes in the late spring and end of summer, leading into fall.
Before sowing, be sure the soil bed you are planting in is fertile, well aerated, and tilled; compacted or infertile soil will not allow the radish bulbs to fully develop.
Radishes need plenty of sun, so grow them in an area where they can get 6 to 8 hours of direct sunlight.
Radishes do well with consistently moist soil and the addition of organic matter such as compost; do not allow the soil to dry out, but also avoid overwatering as this can cause splitting.
Radishes do not tolerate high temperatures, which will cause them to bolt and get tough.
Avoid high nitrogen fertilizers, as they can promote excessive foliage growth at the expense of root development.
Black Spanish radishes have the best taste when harvested at 3 to 4 inches in diameter, which is generally 50 to 60 days after sowing.
To harvest, gently pull upward on the greens when the soil is damp.
Cut off the tops and store wrapped in a damp cloth in the fridge.
Black Spanish Radish has a sharp, spicy flavor that is reminiscent of horseradish and works great raw or cooked.
Use fresh thinly sliced, chopped, or shredded and combined with tart and sweet ingredients to balance flavors.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
