Bamba Radish

The Bamba radish is a variety that can be grown all year round or forced, and it has semi-long roots with firm, white flesh that does not hollow out. Sowing can be done from February to October.

The radish is a fairly hardy annual or biennial vegetable plant from the Brassicaceae family, mainly consumed for its raw root, but also for its freshly picked leaves added to soups or stews.

Probably known since the Neolithic period, the radish is believed to be native to the Far East. The name "radis" comes from the Latin word "radix," which simply means "root." Although it was widely consumed by the ancient Egyptians, Romans, and during the Middle Ages, in forms likely different from what we know today, it was only in the 16th century that black radish arrived in France, and in the 18th century that black radishes and small red and white radishes began to be consumed.

There are radishes of different colors, with red being the most common, but also pink, white, or gray. They are generally classified into two main types: monthly radishes, represented by varieties with small roots, and winter radishes, represented by varieties with long roots. There are also Japanese radishes, or "daikon," which have long, white, conical roots and are sometimes sold as turnips.

Winter radishes have a large taproot with black, pink, or purple skin. The flesh is white, and the leaves are green and cut, forming a compact tuft at the base of the plant. Their taste is much stronger than that of monthly radishes. They can be enjoyed cooked, like turnips, or raw, like carrots.

Winter radishes have many virtues; they contain vitamin C and sulfur, as well as phosphorus and magnesium. They are anti-scorbutic and diuretic, and are recommended for people with liver and gallbladder problems.

Harvesting and storage

Monthly radishes and summer radishes can be harvested 4 to 6 weeks after sowing. Regular harvests, as soon as the radishes are formed but without letting them grow too large, help prevent them from becoming hollow and indigestible. Monthly or summer radishes should be consumed quickly. The freshly harvested leaves can be cooked into a delicious soup.

Winter radishes can be harvested 4 to 5 months after sowing. Gently lift them with a fork-spade and let them dry on the ground before bringing them inside. If they are left in the ground for the winter, cover the soil with straw.

Gardening tips

Sowing radishes and carrots in the same row and at the same time naturally helps to separate the carrot seeds. Once the radishes are harvested, there will be space for the carrots to grow.

To have crisp radishes throughout the season, it is good to spread out the sowings.

Sowing every 2 to 3 weeks ensures that you always have perfect radishes to consume.

You can also sow your radishes in pots, using potting soil and regular watering.