Rave Noir Gros long d'hiver de Paris Radish

The Paris Winter Long Black Radish is a beautiful winter variety that produces long roots (about 30 cm (12in)) with a pointed tip. Its flesh is very firm and white, covered with a black skin. It keeps very well and is delicious when sliced thinly or grated on a buttered slice of bread. Sow from July to September for a harvest from October to January.

The radish is a fairly hardy annual or biennial vegetable plant, belonging to the Brassicaceae family, of which the main edible part is the raw root, but the freshly picked leaves can also be added to soups or stews.

Probably known since the Neolithic period, the radish is believed to originate from the Far East. The name "radish" comes from the Latin word radix, which simply means "root". Although it was widely consumed by the ancient Egyptians, the Romans, and during the Middle Ages, probably in forms different from what we know today, it was only in the 16th century that black radishes arrived in France, and in 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 gray. They are generally classified into 2 main types: the monthly radishes, represented by varieties with small roots, and the winter radishes, represented by varieties with long roots. There are also Japanese radishes or "daikon", which have a long, white, conical root and are sometimes marketed 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 are cut in a compact tuft at the base of the plant. Its taste is much stronger than that of the monthly radish. It can be eaten 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 anti-scorbutic and diuretic and is recommended for people with liver and gallbladder problems.

Harvest and Storage

The monthly radishes and summer radishes are harvested 4 to 6 weeks after sowing. Regular harvests as soon as the radishes are formed, without letting them grow too big, help prevent them from becoming hollow and indigestible. Monthly or summer radishes should be consumed quickly. The freshly harvested leaves can be cooked into a delicious soup.

The winter radish is harvested 4 to 5 months after sowing. Lift them gently with a fork-spade and let them dry on the ground before bringing them indoors. If they stay in the ground during winter, cover the soil with straw.

Gardener's Tips

Sowing radishes and carrots on the same row and at the same time helps naturally space out the carrot seeds. Once the radishes are harvested, 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 containers, using potting soil and regular watering.