Raphanus raphinastrum subsp. sativus
Improvement status: Cultivar
Seeds per packet: ~100
Germination tested 12/23: 78%
Life cycle: Annual or Biennial
A smaller daikon-type radish with green tinted flesh (like 'Green Meat'), noted for having a most excellent sweet flavor for a winter radish. This variety has become increasingly popular among market farmers and chefs over the past few years. Unlike many other radishes, this one stands up well to cooking. It can also be eaten raw, but is perhaps best utilized fermented (such as for kimchi or sauerkraut, or simply lacto-fermented on its own with nothing added but salt). Sow for fall production in July or August. Our seed was grown by Clint Freund and Kass McKinnon of Cultivating the Commons in Madison, Wisconsin.
GROWING TIPS: Direct seed after danger of last frost spring, or potentially ideally in late summer for a fall harvest. Seed 1/4-1/2 inch deep. Plants should be 3-5 inches apart in rows 12-24 inches apart.