Radish Black Spanish Round organic

Description

Radish Black Spanish Round organic

Radish Black Spanish Round organic. A unique, black-skinned radish with globe-shaped roots up to 2-1/2 inches in diameter, crisp hot white flesh which last well after picking. The variety can be sown from early spring, but crop well into the winter if sown in Jul-Aug. Ideal for salads, stir fry and cooking . 50 days

Cultivation Advice

• Sow Black Spanish Round radish seeds in early spring or late summer for cooler temperatures. They thrive in cooler weather.
• Choose well-draining soil rich in organic matter. Ensure the soil is loose and free of rocks to facilitate root growth.
• Directly sow the seeds into the prepared soil. Plant them approximately half an inch deep and space them about 1-2 inches apart in rows spaced around 12 inches apart.
• Black Spanish Round radishes prefer full sun but can tolerate partial shade. Ensure they receive at least 6 hours of sunlight daily for optimal growth.
• Maintain consistent soil moisture. Water regularly but avoid overwatering to prevent cracking or splitting. Mulch lightly to retain moisture and regulate soil temperature.
• Once the seedlings emerge, thin them to ensure adequate space for bulb development. Leave about 2-3 inches between plants.
• Prior to planting, enrich the soil with organic compost or well-aged manure. Radishes don’t typically require heavy feeding but benefit from nutrient-rich soil.
• Regularly remove weeds to prevent competition for nutrients and space. Be gentle around radish roots to avoid disrupting their growth.
• Monitor for pests like flea beetles or root maggots. Employ organic pest control methods if needed. Mulch can also help suppress weeds.
• Black Spanish Round radishes mature in approximately 4-6 weeks. Harvest when the roots reach around 1-2 inches in diameter. Gently pull them from the soil.
• Remove the greens and store radishes in the refrigerator. Freshly harvested radishes are best consumed promptly for optimal flavor and texture.