Black Radish Round Black is an organically grown winter variety that is sown later in the season and requires a longer growing period than summer radishes. The round roots have a distinctive black skin and firm, bright white flesh with a pungent, peppery flavour reminiscent of radish, but richer and more robust. The roots store exceptionally well, making them particularly suitable as an autumn and winter vegetable. Black radish belongs to the mustard family (Brassicaceae) and is related to radishes, daikon, cabbages, mustard and turnips. The plant first forms a rosette of fresh green leaves before developing its edible root. Thanks to its relatively long growing season, this variety is especially suitable for autumn and winter harvests.
Black radish is most commonly eaten raw in salads, thinly sliced on bread, as crudités or as a snack with a little salt. Grated black radish adds a spicy flavour to salads, coleslaw and raw vegetable dishes. It can also be used in sandwiches, wraps and sushi. The root can also be braised, stir-fried, grilled, roasted or briefly boiled. Cooking softens its pungent flavour and brings out a mild sweetness, making it an excellent accompaniment to potatoes, carrots, onions, cream, butter, cheese, fish and meat dishes. The young leaves are also edible and can be used in salads or cooked like spinach. Black radish is rich in vitamin C, dietary fibre and minerals such as potassium. Traditionally, it has also been used in herbal medicine to support healthy digestion. Non hardy annual. Height: 30 - 50 cm.
Outdoor sowing: Mid-June - Early September
Germination: 5 - 10 days
Germination temp.: 12 - 25 °C
Sowing depth: ½ - 1 cm
Plant distance: 15 cm
Distance in rows: 40 cm
Plant position: sunny
Days till harvest: 100 - 120 days
Sow black radish directly outdoors from mid-June to early September. Winter black radish is sown later in the season than summer radishes and requires a longer growing period to develop firm, well-shaped roots. Choose a sunny location with deeply loosened, humus-rich, well-drained soil. Avoid compacted or stony ground, as the roots grow deep into the soil and need sufficient space to develop properly.
Make shallow furrows ½ - 1 cm deep and sow the seeds thinly, leaving about 10 cm between them. Cover the seeds with a thin layer of soil, firm the surface gently and water carefully. Keep the soil evenly moist during germination. At a soil temperature of 12 - 25 °C, the seeds usually germinate within 5 - 10 days. Once the seedlings are large enough to handle, thin them to a spacing of 15 cm. Leave 40 cm between the rows to give the plants enough room to produce large roots.
Water regularly, especially during dry periods. Never allow the soil to dry out completely, as this can slow growth and result in tough or fibrous roots. Keep the soil free of weeds and loosen it carefully when necessary to ensure good aeration around the roots. For a longer harvest season, sow small quantities every 2 - 3 weeks. The roots are ready for harvest after approximately 100 - 120 days. Harvest them preferably before the first severe frost. Carefully pull the roots from the soil or loosen them with a garden fork to avoid damage. Twist or cut off the foliage immediately after harvesting. Store the roots in a cool, dry and frost-free place, for example in boxes filled with slightly moist sand. Under these conditions, black radishes can be stored for 1 - 2 months.
Black radish grows best in fertile soil enriched with compost before sowing. Excessive nitrogen fertilisation is not recommended, as it encourages leaf growth at the expense of root development. Plants grown in large containers or raised beds can be fed with an organic vegetable fertiliser during the growing season if required.
