Black Spanish Radish, Heirloom Seeds

Black Spanish Radish, Heirloom Seeds — The Ancient Winter Radish With Jet-Black Skin and Intense Zippy Flavor

Black Spanish (Raphanus sativus) is one of the oldest radishes in cultivation — dating back to at least 1824 and likely grown for hundreds of years before that. A true heirloom with a striking jet-black skin and snowy white interior, large round globes reach up to 3 inches in diameter with tall tops and solid, crisp, intensely flavored flesh. Hotter than most radishes, Black Spanish is a winter radish — sown in July or August and harvested as needed through fall and winter. An outstanding keeper with tremendous zippy flavor. In mild climates, it traditionally grows over winter like Asian radishes. 55–60 days.

Why Grow Black Spanish?

• Ancient heirloom dating to 1824 — one of the oldest radishes in cultivation
• Striking jet-black skin, snowy white interior — dramatic and beautiful
• Intense, zippy flavor — hotter than most, a genuine winter radish experience
• Outstanding keeper — stores beautifully through winter
• Large 3-inch round globes — solid, crisp, and impressive
• Open-pollinated heirloom — save seed year after year

Growing Notes

Sow in July or August for fall and winter harvest. Direct sow ½ inch deep, 1–2 inches apart, in rows 12 inches apart. Thin to 4–6 inches. Full sun. Keep soil consistently moist. Harvest as needed through fall and winter — flavor improves after frost. Can also be planted early in spring. Stores well in cool conditions for weeks.

Days to maturity: 55–60 days
Root size: Up to 3 inches diameter, round
Packet size: 2.6 g / 300+ seeds
Type: Heirloom, Open-Pollinated, Annual
Spacing: 16 per sq ft
Sun: Full sun
USDA Zones: 3–12