The smooth, red, extremely uniform roots have a pleasantly mild, sweet flavor. Crisp and slow to become pithy. Larger tops than Cherriette and Cabernet. For fall, winter and early spring production. Avg. 50,000 seeds/lb. Packet: 250 seeds.
Latin Name: Raphanus sativus
Days to Maturity or Bloom:
Shipping Information & Notes
CULTURE: Radishes require friable, well drained soils with a pH range of 5.8-6.8. Sow at any time during the season, beginning in early spring. Use 2-3" wide bands, seeds about 3/4-1" apart (about 35 seeds/ft. except 10 seeds/ft. for 624 Red Meat and 616 Nero Tondo), 1/2" deep, rows 1' apart, or any row or bedding scheme that will eliminate unplanted ground to discourage weeds. Radishes are adversely affected by hot, dry weather. They remain in prime condition only a few days and should be grown rapidly with plenty of moisture to be mild, tender, and attractive. If growth is checked, roots may become tough, pithy, and too spicy. INSECT PESTS: Use floating row covers at time of planting to control flea beetles and cabbage root maggots (see index). HARVEST AND STORAGE: Harvest on time, beginning at about 3-4 weeks when roots are the size of a large marble. Bunch or top, hydrocool, and refrigerate. Topped radishes will keep 3-4 weeks in good, crisp condition if kept at 32°F (0°C), 95% relative humidity, and in breathable packaging. AVG. DIRECT SEEDING RATE: 70'/oz., 14 oz./1,000', 21 lb./acre at 35 seeds/ft. in rows 18" apart, or 31 lb./acre in rows 12" apart. SIZED SEEDS: Round red varieties only. SEED SPECS: SEEDS/LB.: 40,000-56,000 (avg. 49,000). PACKET: 250 seeds sows 7'.