Mix Radish

A mixture composed of three varieties of Radish, all very different: Flamboyant (25%), Sora (37.5%), and Chandelle de Glace (37.5%). Ideal for vegetable garden enthusiasts! This mixture is offered to you in a 3-meter (10 feet) strip to be planted from March to August for a harvest from April to October.

The Flamboyant Radish is a fast-growing variety that produces semi-long cylindrical roots, red with a white tip. It is a radish that does not sting and stores very well.

The Sora Radish produces round roots, a beautiful scarlet red. Its flesh is firm and crunchy.

The Chandelle de Glace Radish is distinguished by its long white roots (15 cm (6in)). Its flesh is firm and crunchy with a pleasantly spicy flavor.

These seeds come from Organic Agriculture and are offered to you in a 3-meter (10 feet) strip: the pre-spaced seeds are placed between two very thin layers of biodegradable fibers. This process is very practical, easy to implement, and avoids tedious thinning.

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

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 a root. Although it was consumed by the ancient Egyptians, Romans, and during the Middle Ages, in forms probably different from what we know today, it was only from the 16th century that black radishes arrived in France, and from the 18th century that black radishes and small red and white radishes began to be consumed.

There are radishes of different colors, red being the most common, but also pink, white, or gray. They are generally classified into two main types: the radishes for all months, represented by varieties with small roots, and the radish turnips, represented by varieties with long roots. There are also Japanese radishes or "daikon," which have a long, white, and conical root, sometimes marketed as turnips.

The winter radish has a large taproot with black, pink, or purple skin. Its flesh is white. Its leaves are green and divided, forming a compact tuft at the base of the plant. Its taste is much stronger than that of the radishes for all months. With a spicy flavor, it can be enjoyed cooked, like turnips, or raw, like carrots.

The winter radish has many virtues, it contains vitamin C and sulfur, as well as phosphorus and magnesium. It is anti-scorbutic and diuretic, and is recommended for people with liver and gallbladder problems.

Harvest and storage:

The harvest of radishes for all months 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 to limit the risk of them becoming hollow and indigestible. Radishes for all months or summer radishes should be consumed quickly. The freshly harvested leaves can be cooked into a delicious soup.

The harvest of radish turnips takes place 4 to 5 months after sowing. Harvest by gently lifting with a garden fork and let them dry on the ground before bringing them inside. If they overwinter in the ground, cover the soil with straw.

Gardener's tip:

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

Sowing every 2 to 3 weeks ensures that you always have perfect radishes to consume.

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