Organic - Black Spanish Radish

Seeds:  100  / Botanical name:  Raphanus sativus

Winter radish - An aromatic little ball

The Spanish winter radish forms large, round, black, and firm-fleshed aromatic roots with excellent storage qualities. Radishes get their flavor from the mustard oils stored in their tissue.

Natural habitat:  Radishes likely originated in the eastern Mediterranean and Asia.

In the kitchen:  Summer radishes take 8 to 10 weeks to mature, while winter radishes take 13 to 15 weeks to harvest. If in doubt, harvest a little earlier, as radishes become woody if harvested too late. When you squeeze the radish between your thumb and forefinger, it should not give way. Radishes are generally eaten fresh rather than processed. They can be sliced ​​or grated and served with dips or dressings. A popular way to enjoy them is as a beer radish, where sliced ​​radishes are eaten with beer. Radishes are also excellent in Asian dishes. To prepare them, cut them into sticks like carrots and marinate them in salt for 15 minutes. Rinse with cold water and add to the stir-fry. Harvested spring and summer radishes can be stored in the refrigerator for a maximum of three days wrapped in a damp kitchen towel. After that, they become soft and rubbery. Autumn and winter radishes can be stored for several months at high humidity and near-freezing temperatures.