Germ 5-7 days Heirloom 1824 in US, 1500’s in Europe A fine variation on the black Spanish radish that has been around since the 1500’s. Large roots are 4” across with an attractive black skin while the flesh is a pure creamy white. Mildly pungent and can be used for a variety of cooked dishes as well as fresh with beer. Round Black even stores well in a root cellar. Grows best when sow in late summer/ fall, prefers to mature in cooler weather.
Outdoors- Sow 1/2” deep, 1/2 -1” apart in early spring. Thin to 1-2’ apart, soon after they emerge
Harvest- 3-4 weeks after planting at 1” in diameter, pull them promptly as they rapidly decline becoming tough and pithy
Tips- They need rapid growth for optimum results, provided by fertile soil and consistent moisture. For continuous harvest make successive planting every 7-10 days when weather is still cool.