Radish Violet de Gournay seeds - Winter radish

The Violet de Gournay Radish is a heritage variety that is productive and prized for its elongated root with violet skin and white flesh, which is crisp and flavoursome with a mild, delicate flavour. Suited to autumn and winter cultivation, it develops quickly in moist, deep, well-worked soil, with a sunny to partially shaded exposure. Ideal for growing directly in the ground in vegetable gardens, it can also be cultivated in large containers on a balcony, provided the soil is sufficiently deep. Water regularly to prevent premature bolting.

The radish is a fairly hardy annual or biennial vegetable plant belonging to the Brassicaceae family. We mainly consume the root raw, but its freshly picked leaves can enhance soups. Radishes come in different colours, red being the most common, but also pink, white, or grey. They are generally classified into 2 main types: monthly radishes, varieties with a small root, and winter radishes, with a long root.

There are also Japanese radishes or 'daikon', which have a long, white, conical root, sometimes marketed as turnips. The winter radish has a large taproot with black, pink, or purplish skin. Its flesh is white. Its leaves are green and divided, forming a compact clump at the base of the plant. Its taste is stronger than that of monthly radishes. It has a pungent flavour and can be eaten cooked, like turnips, or raw, like carrots. The winter radish has many virtues: it contains vitamin C and sulphur, but also phosphorus and magnesium. It is antiscorbutic and diuretic and is recommended for people suffering from liver and gallbladder issues.

Harvest and storage:

Harvest winter radish 4 to 5 months after sowing by gently lifting with a garden fork and leaving to dry on the soil before bringing them in. If they are to overwinter in the ground, cover the soil with straw.

The chef's tip:

Enjoy it thinly sliced with a little salt, or prepare pickles in the style of gherkins.