Radish Pernot Clair - Vilmorin Seeds

'Pernot Clair' radish is an early-maturing French breakfast type variety that is slow to become hollow and pithy. It produces elongated bright red roots with broad white tips. Recommended for winter and early spring harvests, under cover.

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.