Pontvil Radish - Vilmorin seeds

The Pontvil de Vilmorin radish is a variety of excellent quality, of the Pontoise type, which combines sweetness and crunchiness. This radish produces cylindrical roots, semi-long, vermilion red with white tips.

The radish is a fairly hardy annual or biennial vegetable plant. It belongs to the Brassicaceae family and its root is mainly consumed raw, as well as its freshly picked leaves which enhance soups. There are radishes of different colours, from red for the most common ones, but also pink, white or gray. They are generally classified into 2 main types: the radishes for all months, represented by varieties with small roots, and the radishes for winter, represented by varieties with long roots.

Japanese radishes or "daikon" are also found, which have a long white and conical root, sometimes sold as turnips. The winter radish has a large taproot with a black, pink or purple skin. Its flesh is white. Its leaves are green and dissected, forming a compact tuft at the base of the plant. Its taste is much stronger than that of the radish for all months. With a pungent flavor, it can be enjoyed cooked, like turnips, or raw, like carrots. The winter radish has many virtues: it contains vitamin C and sulfur, as well as phosphorus and magnesium. It is antiscorbutic and diuretic and is recommended for people suffering from liver and gallbladder problems.

Harvest and storage:

The harvest 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 large, help to limit the risk of them becoming hollow, pungent or indigestible. Radishes for all months or summer should be consumed quickly. The freshly harvested leaves can be cooked into a delicious soup.

The harvest of winter radishes takes place 4 to 5 months after sowing. Harvest by gently lifting with a fork-spade and let them dry on the ground before bringing them in. If they stay 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, it will leave 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 the sowings every 2 to 3 weeks in your garden or in a planter.