Mooli Radish Neptune F1

The Neptune F1 Mooli Radish is an increasingly popular variety of winter radish. The radish is 25 cm (10in) long and has a bright white skin. Its flavor is sweet, crunchy, and never becomes spicy. It stores very well. It does not easily go to seed unless it is harvested too early. Sowing is done from May to August, and harvesting takes place from September to December. Winter radishes can remain in the ground until late in the season or be stored in a dry, dark place once they have reached a length of 25 cm (10in).

The radish is a fairly hardy annual or biennial vegetable plant. It belongs to the Brassicaceae family, and its raw root is mainly consumed, as well as its freshly picked leaves which can be added to soups. There are radishes of different colours, from red for the most common ones, to pink, white, or gray. They are generally classified into 2 main types: monthly radishes, represented by varieties with small roots, and radishes, represented by varieties with long roots.
There are also Japanese radishes, or "daikon," which have a long, white, conical root, sometimes sold as turnips. Winter radishes have a large taproot with black, pink, or purple 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 monthly radishes. It can be eaten 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 anti-scorbutic and diuretic and are recommended for people with liver and gallbladder problems.

Harvest and storage:

Harvesting of monthly radishes 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 large, help to limit the risk of them becoming hollow, spicy, or indigestible. Monthly or summer radishes should be consumed quickly. The freshly harvested leaves can be cooked into a delicious soup.

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

The gardener's tip:

Sow radishes and carrots on 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, the radish will be less susceptible to attacks from flea beetles, insects that feed on the leaves and create 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 containers.