Description

Black Spanish Radish is a striking heirloom root vegetable known for its rough, jet-black skin and crisp, white interior. With a bold, pungent flavor that mellows when cooked, it is well-suited for fresh slicing, roasting, and winter storage. This hardy variety has been grown for centuries and is especially valued for its keeping quality and cold tolerance.

Producing large, round to slightly elongated roots, Black Spanish Radish develops its best flavor in cool weather. Its dense texture and spicy bite make it a standout in fall and winter harvests, offering both culinary versatility and long storage potential.

• Type: Heirloom root vegetable
• Direct sow: Late summer for fall harvest
• Sun: Full sun to partial shade
• Spacing: 3–4 inches
• Root size: 3–4 inches
• Days to harvest: 55–70 days

Radishes grow best in loose, well-drained soil free of rocks for proper root development. Sow seeds directly and keep soil consistently moist for even growth. Cooler temperatures improve flavor and texture, while hot conditions can lead to pithiness. Harvest when roots are firm and fully developed, and store in a cool, dark place for extended use.

Additional information