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Black Radishes

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All our black radish varieties. These hardy root vegetables are part of the autumn and winter harvests, grown for their firm flesh, strong flavour, and digestive properties. The best-known variety, the Black Radish Gros Long d'Hiver de Paris, produces long roots with black skin and crisp white flesh that store well. More compact and globose, the Black Radish Gros Rond d'Hiver, is well-suited to heavy soil. The Black Radish Long Poids d'Horloge, on the other hand stands out for its impressive size and excellent cellar storage. The organic version of the Black Radish Gros Long d'Hiver is ideal for natural and sustainable cultivation.

These black radishes are sown in summer, from July to September, in deep, light to moist, well-loosened soil, in a sunny spot. Lightly hoe after germination and water regularly to prevent the roots from becoming hollow or overly pungent.

To learn more, check out our guide 'Radish: Sowing, Growing, and Harvesting'

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