The radish - Raphanus sativus - is a member of the Brassicaceae family and the Brassiceae tribe. This species of root vegetable can be divided into two main categories:
Spring and summer radishes (var. sativus), also known as radishes of all months (Flamboyant radish, Easter Rose, Red White Tip...) with roots measuring from 2 to 20 cm depending on the variety;
Winter radishes (var. niger), which generally have larger roots, up to 60 cm long. There's also the snake radish (var. mougri), also known as rat-tail radish, grown for its long, delicious siliques.
All our bagged radish seeds are organic, royalty-free and reproducible.
Round or elongated, red-skinned or pink... Whatever their color or shape, radishes are crisp and refreshing. Their pungent flavor depends on variety, soil quality and, above all, watering: the more regular the watering, the milder the flavor. It's also advisable to water these root vegetables well, as hot weather encourages them to bloom. Low in calories, rich in fiber and vitamins, radishes support the immune and nervous systems. It aids digestion and remedies intestinal infections. You can eat everything in the radish: the root, the tops and the seeds, which are excellent sprouted.
From February to October, sow the seeds directly in the ground, in rows 30 cm apart. Thin to 3 or 5 cm along the row. This crop requires loose soil, frequent watering and a temperature of between 15 and 21°C. In spring and autumn, choose a warm, sheltered location, while in summer, prefer a cool, shady spot. Depending on the variety, monthly radishes can be harvested from March to November, 2 to 4 weeks after sowing in summer and up to 2 months later in winter.
Sowing tips for winter radishes: from July to September, sow seeds directly in the ground, in rows 30 cm apart. Thin to 10 or 15 cm along the row. This crop requires loose soil, especially certain varieties of daikon which can grow up to 60 cm long. Water regularly. Winter radish can be harvested from October to March, up to 2 months after sowing.
Storage instructions: monthly radishes can be stored in the fridge for a few days, while winter radishes can be stored for several months. To do this, remove the tops from the roots, wipe dry and store in a sheltered place, such as a gauge, silo or cellar. If you bury them in sand, they'll last all winter.
Radishes can also be stored all winter in jars, in brine, in the same way as lacto-fermented vegetables.
