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Radish Scarlet Globe - Vilmorin Seeds

Raphanus sativus Rond écarlate
Common Radish

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'Scarlet Globe' radish is an early-maturing variety that forms beautiful, round scarlet red roots with firm, crisp flesh and a sweet, slightly spicy flavour. Sow under cover in March or direct sow from April to August. Harvest from April to September. Vilmorin quality seeds.
Ease of cultivation
Beginner
Height at maturity
15 cm
Spread at maturity
15 cm
Soil moisture
Moist soil
Germination time (days)
5 days
Sowing method
Direct sowing, Sowing under cover
Sowing period February to October
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Harvest time March to November
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Description

'Scarlet Globe' radish is an early-maturing variety that forms beautiful, round scarlet red roots with firm, crisp flesh and a sweet, slightly spicy flavour. Sow under cover in March or direct sow from April to August. Harvest from April to September.

 

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 round “Easter” radishes or elongated “French breakfast” varieties that can be grown nearly all year round; 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.

Harvest

Harvest time March to November
Type of vegetable Root vegetable
Vegetable colour red
Size of vegetable Small
Interest Flavour, Nutritional value, Colour, Very productive
Use Cooking

Plant habit

Height at maturity 15 cm
Spread at maturity 15 cm
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour green

Botanical data

Genus

Raphanus

Species

sativus

Cultivar

Rond écarlate

Family

Brassicaceae

Other common names

Common Radish

Origin

Cultivar or hybrid

Annual / Perennial

Annual

Product reference28751

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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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Seedlings

Sowing period February to October
Sowing method Direct sowing, Sowing under cover
Germination time (days) 5 days

Care

Soil moisture Wet
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Exposure Sun, Partial shade
Soil pH Any
Soil type Chalky (poor, alkaline and well-drained), Silty-loamy (rich and light), Stony (poor and well-drained), 130

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