Radish - Black Spanish

Minimum Seed Count: 30

Black Spanish Radish is an heirloom variety known for its deep black skin and crisp, white, peppery flesh. Bold in both flavor and appearance, this cool-season root vegetable is perfect for roasting, grating into salads, pickling, or adding a spicy crunch to dishes. A hardy and reliable producer, it stores exceptionally well through winter, making it a favorite for long-term keeping.

Planting Guide:

When to Plant:
Sow outdoors in early spring as soon as soil can be worked, or late summer for a fall/winter harvest.

Planting Depth:
¼–½ inch deep.

Spacing:
Thin to 3–4 inches apart in rows 12–18 inches apart.

Sunlight:
Full sun for best root development.

Soil:
Loose, well-drained soil. Avoid fresh manure to prevent root splitting.

Watering:
Keep soil consistently moist but not waterlogged. Dry spells can cause woody or overly spicy roots.

Days to Maturity:
50–60 days.

Harvest:
Pull when roots reach 3–4 inches across for best texture. Can be stored in a cool, dark place for months.