Radish LG Ostergruss Rosa 2 - Organic Seeds

The 'LG Ostergruss Rosa 2' Bio Radish is a variety of radish, known as the Easter rose, that produces a long, bright pink root of about 15-20cm (6-8in), with firm, crunchy, sweet and particularly fine white flesh. This radish is heat-resistant and is a versatile variety suitable for greenhouse or open-field cultivation. It is superb in spring salads, for appetizers, with salted bread and butter... Sow in open ground from March to October for a harvest 5 weeks later.

The radish is a fairly hardy annual or biennial vegetable plant, belonging to the Brassicaceae family, of which the mainly raw root is consumed, but also the freshly picked leaves added to soups or broths.

Probably known since the Neolithic period, the radish is believed to originate from the Far East. The name "radish" comes from the Latin "radix", which simply means a root. Although it was widely consumed by the ancient Egyptians, the Romans, and then in the Middle Ages, in forms probably different from those we know today, it was only from the 16th century that black radish arrived in France, and from the 18th century that black radishes and small red and white radishes began to be consumed.

There are radishes of different colours, from red for the most common ones, but also pink, white or grey. They are generally classified into 2 main types: monthly radishes, represented by small-root varieties, and radish turnips, represented by long-root varieties. Japanese radishes or "daikon" are also found, which have a long, white, conical root, sometimes sold as a turnip.

Winter radishes have a large taproot with black, pink or purple skin. Its flesh is white. Its leaves are green and cut forming a compact tuft at the base of the plant. Its taste is much stronger than that of monthly radishes. With a pungent flavor, it can be eaten cooked, like turnips, or raw, like carrots.

Winter radishes have many virtues, containing vitamin C and sulphur, as well as phosphorus and magnesium. They are antiscorbutic and diuretic, and are recommended for people with liver and gallbladder problems.

Harvest and storage

The harvest of monthly 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, helps to reduce the risk of them becoming hollow and indigestible. Monthly or summer radishes should be consumed quickly. The freshly harvested leaves can be cooked into a delicious soup.

The harvest of radish turnips 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 overwinter in the ground, cover the soil with straw.

The gardener's little trick

Sowing radishes and carrots in the same row and at the same time naturally distances the carrot seeds. Once the radish harvest is done, there will be space for the carrots to grow.

To have crunchy radishes throughout the season, it is good to spread out the sowings.

Sowing every 2 to 3 weeks ensures that you always have perfect radishes to eat.

You can also sow your radishes in planters, with potting soil and regular watering.