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Radish De 18 Jours - Ferme de Sainte Marthe seeds
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Radish De 18 Jours - Ferme de Sainte Marthe seeds
Radish De 18 Jours - Ferme de Sainte Marthe seeds
Raphanus sativus de 18 jours
Common Radish
Perfectly normal
jean françois lefour, 10/08/2016
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This plant carries a 6 months recovery warranty
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We guarantee the quality of our plants for a full growing cycle, and will replace at our expense any plant that fails to recover under normal climatic and planting conditions.
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Description
'De 18 Jours' radish is a classic, fast-growing French variety. Its forms elongated fleshy and crisp pink and white roots in only 18 days on average. Delicious, slightly pungent flavour. It is perfect eaten raw in salads. Sow from March to October and harvest a few weeks later.
Organic Seed Tape: the pre-distanced seeds are placed between two fine layers of biodegradable fibres. Easy-to-sow and practical. No thinning required!
The radish is a fairly hardy annual or biennial vegetable that belongs to the Brassicaceae family. It is grown mainly for its root that is eaten raw or cooked; radish greens are also edible and can be added to salads, soups or stews. The radish is thought to be native to the Far East and to have been used since the Neolithic period. The word "radish" comes from the Latin radix which simply means "root". Radishes were widely consumed by ancient Egyptians, Romans, and during the Middle Ages, in forms probably quite different from those we know today. Radishes come in an array of shapes and sizes. Whilst most radishes are red or pink, some varieties have white, grey or black skin. Radishes are generally grouped into two main categories: small-rooted varieties that can be grown most of the year such as round “Easter” radishes or elongated “French breakfast” varieties; large-rooted varieties, including Chinese white radish (Daikon), black radish, icicle radish and horseradish. Winter radishes generally have a large taproot with black, pink or purplish skin and white flesh. The leaves are green and indented, forming a compact clump at the base of the plant. Their taste is often stronger and spicier than smaller-rooted varieties. Winter radishes can be eaten cooked, like turnips, or raw, like carrots. They are very healthy, containing vitamin C, potassium, phosphorus, sulphur and magnesium. They are known to help digestion and to detoxify the liver and stomach.
Harvesting and storage:
Small-rooted varieties are ready to harvest 4 to 6 weeks after sowing. Pick them regularly, as soon as the roots are formed. When left to mature too long, radish roots become hollow and pithy. Fresh radishes are best eaten as soon as possible. The greens can be added to salads or soups.
Large-rooted varieties and winter varieties are harvested 4 to 5 months after sowing. Harvest the roots by gently lifting them with a garden fork. Leave them to dry on the ground before bringing them inside. When left in the ground over the winter months, protect the roots from frost damage by covering them with a layer of straw.
Good to know:
Simultaneous sowing of radishes and carrots in the same row is a good way of naturally spacing out your carrot seeds. Once harvested, the radishes will leave room for the carrots to grow. For perfect, crisp radishes throughout the growing season, stagger your sowing (once every 2 to 3 weeks). Radishes are suitable for growing in pots and containers, with good soil and regular watering.
NB. Organic seeds (in French "AB" for "Agriculture Biologique") are produced from plants that aren't treated with phytosanitary products (insecticides, weed killers). The seeds do not undergo post-harvest treatment. They carry the AB label and are approved by Ecocert, an independent structure.
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Harvest
Plant habit
Foliage
Botanical data
Raphanus
sativus
de 18 jours
Brassicaceae
Common Radish
Cultivar or hybrid
Annual
Other Radish seeds
Planting and care
Sowing:
Small-rooted radishes are very easy to grow. Direct sow the seeds in rows or lightly scatter in well-loosened soil. Round radish seeds are covered with a very fine layer of soil. French breakfast type varieties are covered with 2 cm of potting mix or fine soil. Firm down lightly with the back of a rake and water gently. Keep the soil moist until germination.
Radishes can be sown all year round, preferably from late winter to early summer (except during dry spells), and then in late summer/early autumn, when the soil is still warm and before the first frosts. Grow your radishes in open, sunny sites with light shade during the hot summer months. Water little but often.
Forcing varieties:
Sow as early as February under a cold frame or low tunnel until frosts are no longer to be feared. Early radish seeds can be lightly scattered rather than sown in rows.
Spring and summer radishes:
Sow as regularly as needed from May until late summer, or even early autumn in warmer climates. Direct sow in rows, spaced 10 to 20 cm apart.
Winter radishes:
Direct sow from June to November depending on the climate, in rows spaced 20 to 30 cm apart.
Care:
Once the seedlings have emerged, they need to be thinned out. This consists in removing the weakest plants and keeping only the most vigorous (every 4-5 cm for small-rooted radishes, and 10-15 cm for large-rooted radishes).
The soil needs to be kept cool and moist by regular watering. Make sure to hoe, weed and mulch your plants for milder, less fiery-tasting radishes. Moreover, constant soil moisture helps prevent flea beetles from damaging your crops as they thrive in hot, dry conditions.
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Hardiness is the lowest winter temperature a plant can endure without suffering serious damage or even dying. However, hardiness is affected by location (a sheltered area, such as a patio), protection (winter cover) and soil type (hardiness is improved by well-drained soil).
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