Flamboyant Radish

The Flamboyant radish is a variety that can be sown every month, resistant to digging. It produces medium-long roots that are bright red with a large white tip. Sow from March to October, harvest from April to November.

The radish is a fairly hardy annual or biennial vegetable plant, belonging to the Brassicaceae family, mainly consumed for its raw root, but also for its freshly picked leaves added to soups or broths.

Probably known since the Neolithic period, the radish is believed to originate from the Far East. The name "radis" comes from the Latin word "radix", which simply means root. Although it was widely consumed by the ancient Egyptians, the Romans, and during the Middle Ages, in forms probably different from what we know today, it was only in the 16th century that the black radish arrived in France, and in the 18th century that black radishes and small red and white radishes started to be consumed.

There are radishes of different colors, with red being the most common, but they can also be pink, white, or gray. They are generally classified into 2 main types: monthly radishes, represented by varieties with small roots, and turnip-shaped radishes, represented by varieties with long roots. There are also Japanese radishes, or "daikon", which have a long white conical root and are sometimes marketed as turnips.

Winter radishes have a large taproot with a black, pink, or purple skin. Their flesh is white. The leaves are green and form a compact tuft at the base of the plant. They have a much stronger taste than monthly radishes. They can be enjoyed cooked, like turnips, or raw, like carrots.

Winter radishes have many virtues, containing vitamin C and sulfur, as well as phosphorus and magnesium. They are anti-scorbutic and diuretic, and are recommended for people with liver and gallbladder problems.

Harvest and storage

The harvest of monthly radishes and summer radishes takes place 4 to 6 weeks after sowing. Regular harvests as soon as the radishes are formed, without letting them grow too large, help prevent them from becoming hollow and indigestible. Monthly or summer radishes should be consumed quickly. The freshly harvested leaves can be cooked into a delicious soup.

The harvest of turnip-shaped radishes takes place 4 to 5 months after sowing. Gently lift them with a fork-spade and let them dry on the ground before bringing them inside. If they stay in the ground during winter, cover the soil with straw.

Gardener's tips

Sowing radishes and carrots in the same row and at the same time naturally separates the carrot seeds. After harvesting the radishes, there will be space for the carrots to grow.

To have crunchy radishes throughout the season, it is good to spread out the sowings.

Sowing every 2 to 3 weeks ensures a constant supply of perfect radishes to consume.

You can also sow your radishes in planters, using potting soil and regular watering.