Radish Raphanus Sativus

Radish Raphanus Sativus is a medium early variety resistant to disease. It produces large round scarlet white tipped roots about four centimeters in diameter. The root flesh is white juicy and slightly savory. Intended to be eaten raw or cooked.

Usage and Benefits

Sow Radish Raphanus Sativus seeds directly into well drained soil in full sun or partial shade. Plant seeds about half an inch deep spacing them one to two inches apart in rows twelve to eighteen inches apart. Keep soil moist for good germination and growth. Radishes mature in thirty to fifty days depending on conditions. Harvest roots when fully grown before they become woody. Ideal for fresh eating and cooking. Store harvested roots in a cool dark place for best freshness.

Fun Fact

Radish Raphanus Sativus is prized for its disease resistance and large colorful roots making it a reliable and tasty choice for both fresh salads and cooked dishes.