These seeds produce a “stereotypical” variety of radish, with perfect scarlet red, round fruits, and long stalks of greens. Radishes are a delicious vegetable, often eaten both raw and cooked, coveted for its tangy flavour.
Sow slightly beneath the surface, about 1/4 deep, about 2″ apart, in rows 6″ apart in full sun or partial shade. In early spring, after the danger of frost, late May typically is best. It can be sown again in the late summer for a fall harvest.
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