Black Spanish Round, a large winter European radish, has a 4" root crop. It has dark black skin and a hard, crispy, pure white flesh. It ripens in 65 days and is suitable for autumn planting.
One of the oldest radish varieties available. It was renowned for its spicy taste and medicinal benefits. It is believed that the Black Spanish Radish was found in the colonial gardens of early America.
How to grow Black Spanish Round Radish from seeds:Sowing: Black Spanish is winter radishes; they should be planted about two months before the first expected fall frost. Plant the radish deep directly into fertile soil about two months before the first expected fall frost, 1/2 "deep and 1" apart, thin the seedlings 4-6". To ensure a consistent crop, you should plant seeds every two weeks. Radish does not tolerate heat well but is cold-resistant. Therefore, for fall and winter planting, you should plant radish about two months before the first expected fall frost.
Growing Black Spanish Round Radish: Radish is hygrophilous and loves organic fertilizers. Do not lеt the soil dry out, but also avoid over-watering as this can cause splitting.
How and When to Harvest Black Spanish Round Radish: Black Spanish radishes have the best taste when harvested at 3-4" in diameter. They have a strong, hot flavor and store well for winter use.
Black Spanish Round Radishes Seed Saving: Radishes are cross-pollinated with all other radish varieties and should be isolated half a mile from different types. When the radishes are fully ripe and have a flowering stem, wait for the pods to form and turn brown. Dry the pods for a few days, thresh the seeds. Store radish seeds in a cool, dry place for five years.
FAST FACTS:Latin Name: Raphanus sativus
Type: Open Pollinated, Heirloom, Cool Season
USDА Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12
Seeds per Ounce: 2,500
Planting Method: Direct Sow
Sunlight: Full Sun
Height: 9 Inches