Radish
Radish
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Radish

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Scientific name: Raphanus sativus

Common name: Radish

General description: This plant probably originated in Southeast Asia, where some wild varieties can still be found, and having been cultivated since ancient times by Greeks and Romans. It was subsequently one of the first European crops to be introduced to the Americas.

They are generally cultivated for their edible tuberous root, but the leaves are also edible in soups or sautéed. The seeds are a source of non-food oil, which serves as a base for fuels.


The varieties we have are:

- 'French Breakfast' with an elongated shape, pinkish rind, and white tip. Slightly spicy flavor.

- 'Cherry Belle' of round shape and cherry red coloration.

- 'Sora' with a red color, round shape, and juicy roots. 


Nutritional facts: Rich in water and fiber, vitamin C, folate, and minerals like potassium and phosphorus. Low in calories.


 


GROWING CONDITIONS

Climate: Temperate, in areas with direct sun, or in the partial shade provided it has high luminosity.

Soil: It adapts well but prefers deep soils, clayey and neutral texture, and it does not tolerate salinity and boron deficiency.

Watering: The soil should always be moist without waterlogging.

Associations: Watercress, Lettuce, Garlic, Carrot, Cabbage, Cabbage, Cucumber, Pepper, Pea, Pea, Spinach, Beans, Chervil, Witloof, Parsley, Strawberry, Tomato.

Sowing season: From February to June

Harvest time: All year round except August and September. From 25 to 32 days for small varieties and up to 80 days for the bigger ones.