Scarlet Round Radish Forcing Ribbon Map - Ferme de Sainte Marthe seeds Organic

The round scarlet forced radish is an early variety that produces round roots of a beautiful scarlet red colour. Its flesh is firm and crunchy with a mild and slightly spicy flavour. Sow under cover in March, then from April to August in open ground for a harvest from April to September.

These seeds come from Organic Agriculture and are offered to you in a 3-metre (10 feet) tape: the pre-spaced seeds are placed between two very thin layers of biodegradable fibers. This process is very practical, easy to set up, and avoids tedious thinning.

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 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. Even though it was 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 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: the radishes for all months, which are represented by varieties with small roots, and the radish turnips, represented by varieties with long roots. Japanese radishes which have a long white and conical root, sometimes marketed as a turnip, can also be found.

Winter radish has a large taproot with black, pink, or purplish 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 radishes which can be grown throughout the year.  With a pungent flavour, it can be eaten cooked, like turnips, or raw, like carrots.

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 gall bladder problems.

Harvest and storage

The harvest of radishes for all months and summer radishes takes place 4 to 6 weeks after sowing. Harvest regularly 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 all months or summer radishes can 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 garden fork and let them dry on the ground before bringing them in. If they stay in the ground during winter, cover the soil with straw.

Gardener's tip:

When accompanied by mint, radishes will be less prone 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.