This ancient variety dates back to 1824. It has likely been in cultivation for hundreds of years, a true heirloom with a snowy white interior and jet black skin. Large round globes that reach up to three inches in diameter with tall tops. The flesh is solid, crisp, and intense (hot). They are generally used for winter storage, sow in July or August. This winter radish is slower to mature than most regular radishes. Plant them in the fall and harvest them as needed. They have a great zippy flavor, a bit hotter than most. Large greens. In mild climates, they traditionally grow over winter like Asian radishes. Black Spanish can also be planted early in the spring. Outstanding keeper. 55-60 days.
Radishes grow best in the spring and fall. If grown in warmer months, they will bolt, creating a woody texture and bitter flavor in the roots. Radishes require well-drained soils with a pH range of 6-7. Direct sow at any time during the season. Plant seeds 1/2″ deep rows 1′ apart. Radishes are unfavorably affected by hot, dry weather. They should be grown rapidly with plenty of moisture to be mild, tender, and attractive. Water every other day so that the soil is moist but not overwatered. Since radishes grow fast, they don't need fertilizer during their growth. Still, they can benefit from soil fertilized before planting the seeds. Spread a 2 to 3-inch layer of compost over the planting bed. Mix the compost into the top 6 inches of soil. Avoid any fertilizers high in nitrogen. Radish roots can be ready to harvest in as little as 21 days. Harvest promptly to avoid pithiness, beginning at about 3-4 weeks when roots are the size of a large marble. Radishes are ready to harvest when the leaves are 4 inches tall. Wash with cool water and refrigerate. Radishes will keep 3-4 weeks in good condition. When planted near cucumbers, peppers, and squash, radishes can draw aphids away from the other plants.
1.0 g / 100+ Seeds
