Pernot Light Radish

The Pernot Clair radish is an early radish that can be grown in a greenhouse or tunnel. It produces a semi-long, bright red root with a white tip. It can be sown very early, from January until September.

The radish is a fairly hardy annual or biennial vegetable plant, belonging to the Brassicaceae family. The root is mainly consumed raw and the freshly picked leaves can be added to soups or stews.

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

Red is the most common colour of radish but there are also pink, white, or grey ones. They are generally classified into 2 main types: monthly radishes with small roots and winter radishes 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 black, pink, or purple skin. The flesh is white. The leaves are green and cut, forming a compact tuft at the base of the plant. Its taste is much stronger than monthly radishes. It can be eaten cooked, like turnips, or raw, like carrots.

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

Harvest and Storage

Monthly and summer radishes are harvested 4 to 6 weeks after sowing, regularly as soon as the radishes are formed. Don't let them grow too large or they may become hollow and indigestible. Monthly or summer radishes should be eaten quickly. The freshly harvested leaves can be used to make a delicious soup.

Winter radishes are harvested 4 to 5 months after sowing. Lift them gently with a fork or spade and let them dry on the ground before bringing them indoors. If they are left in the ground for the winter, cover the soil with straw.

Gardener's Tips

Sowing radishes and carrots in the same row and at the same time naturally distances the carrot seeds. Once the radishes are harvested, there will be space for the carrots to grow.

To have crunchy radishes throughout the season, it is a good idea to stagger the sowings.

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

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