A rose-pink, oval shaped root with a crispy white flesh and a milder, sweet taste and a ‘not too hot’ flavour that other radishes have. It's ideal for sowing between slower growing crops to make the most of remaining space. The flesh is usually eaten raw with a crunchy mild to sweet, slightly peppery flavour. It makes a great addition when sliced thinly to salads, coleslaw and relish trays. It can also be braised, sautéed, mashed, fried and added to noodle dishes.
Contains average 500 seeds.
|Soil Requirements — Well drained soil|
Sow directly into well-prepared soil. Sow thinly 6mm (¼in) deep in rows 20cm (8in) apart. Cover with fine soil, keep moist and feed every two to three weeks with liquid fertiliser. Harvest as needed.
Keep soil moist.