Ribbon card of Organic Topsi Radish - Ferme de Sainte Marthe seeds

The Topsi Radish is a quick-growing variety that quickly forms beautiful round, red roots. Its radicles are very thin. It can be sown from March to September for a harvest from April to October.

These seeds come from Organic Farming and are offered to you in a 3m (10 feet) ribbon: the pre-distanced seeds are arranged between two very thin layers of biodegradable fibers. This process is very practical, easy to set up, and avoids tedious thinning out.

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

Probably known since the Neolithic period, the radish is said to originate from the Far East. The name 'radish' comes from the Latin word 'radix', which simply means a root. Even though it was consumed by the ancient Egyptians, the Romans, and then in the Middle Ages, probably in forms quite different from what we know today, it was only from the 16th century that black radishes 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, red being the most common, but also pink, white, or grey. They are generally classified into 2 main types: the radishes for every month, represented by varieties with small roots, and the radishes for winter, represented by varieties with long roots. There are also Japanese radishes or 'daikon' which have a long, white, 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 form a compact tuft at the base of the plant. Its taste is much stronger than that of radishes for every month. With a spicy flavour, it can be eaten cooked, like turnips, or raw, like carrots.

The winter radish has many virtues, it contains vitamin C and sulphur, 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 harvest of radishes for every month 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 limit the risk of them becoming hollow and indigestible. Radishes for every month or summer radishes 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 inside. If they stay in the ground during the winter, cover the soil with straw.

Gardener's tips

Sowing radishes and carrots in the same row and at the same time naturally creates distance between the carrot seeds. Once the radish harvest is done, it will make room 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 consume.

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