Black Spanish Radish (Raphanus sativus)

Also known as the Noir Gros Rond D’Hiver, this winter radish dates back to 16th-century Europe. Rough, charcoal-colored skin gives way to crisp, spicy white flesh that can be enjoyed raw or roasted. Easy to grow and stores well.

• 200 seeds minimum
• Germination: 4-10 days
• Maturity: 50-60 days
• Direct sow ½” deep and 1” apart in full sun/partial shade as soon as soil can be worked. Thin seedlings to 2-3 inches apart.
• Plant again in late summer for a fall harvest.