Bacchus F1 Radish

The Bacchus F1 radish is a variety of round radishes, very uniform. It belongs to the type of radishes for all months. Its skin is dark purple, its flesh is white and crunchy. The taste is pronounced but never spicy. Ripeness is reached very quickly, only 25 days from sowing to harvest. Sowing can start in February and March, under shelter, and continue from April to September in open ground. Harvests can then be done from March to October.

The radish is a fairly hardy annual or biennial vegetable plant. It belongs to the Brassicaceae family and the root is mainly consumed raw, as well as the freshly picked leaves which enhance soups. There are radishes of different colours, red being the most common, but also pink, white or gray. They are generally classified into 2 main types: radishes for all months which are represented by varieties with small roots, and radishes for winter which are represented by varieties with long roots.
Japanese radishes or daikon are also found, which have a long white and conical root, sometimes marketed as turnips. Winter radishes have a large taproot with black, pink or violet skin. Its flesh is white. Its leaves are green and divided, forming a compact tuft at the base of the plant. Its taste is much stronger than that of radishes for all months. With a pungent flavor, it 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 antiscorbutic and diuretic and are recommended for people with liver and gallbladder problems.

Harvest and storage:

Harvesting of radishes for all months and summer radishes takes place 4 to 6 weeks after sowing. Regular harvests as soon as the radishes are formed, without letting them grow too big, help to limit the risk of them becoming hollow, spicy or indigestible. Radishes for all months or summer radishes should be consumed quickly. The freshly harvested leaves can be cooked into a delicious soup.

Harvesting of winter radishes takes place 4 to 5 months after sowing. Harvest by gently lifting with a garden fork and let them dry on the ground before bringing them in. If they stay in the ground for winter, cover the soil with straw.

The gardener's tip:

Sow radishes and carrots in the same row and at the same time, which naturally separates the carrot seeds. Once the radishes are harvested, there will be space for the carrots to grow. Accompanied by mint, radishes will be less prone to attacks from flea beetles, insects that feed on the leaves, creating small irregular holes.

To have crunchy radishes throughout the season, it is good to spread out the sowings every 2 to 3 weeks, in your garden or in a planter.