Organic - Radish - Cherry Bell

Seeds:  100  / Botanical name:  Raphanus sativus

Small, round, and crisp and sharp

The early-maturing Cherry Bell variety, with its scarlet, spherical, and crisp roots, is a popular choice among growers. Radishes belong to the daikon radish family. The small, round, red spheres are the most well-known type, but radishes come in a wide variety of shapes and colors.

Natural habitat:  Radishes are believed to have originated in Western Asia or China, as wild forms have been found there.

In the kitchen:  Radishes should not remain in the ground for more than six weeks, otherwise they lose their characteristic sharp flavor and become woody. Once the plant has flowered, the radishes are generally no longer edible. Radishes should be eaten freshly harvested, as they are not suitable for storage. Root vegetables like radishes are best harvested in the late afternoon. This guarantees the highest vitamin content and the lowest nitrate levels. Check the size of the bulbs daily on the plants with the largest leaves. Radishes are ripe when they reach two to three centimeters in diameter. You can then harvest all radishes of this bulb size. Radishes are usually eaten raw in salads. Sliced, they are excellent in potato salad, where their sharp crunch combines well with the cool potatoes and mayonnaise.