This winter-hardy heirloom is a distinctive black colour on the outside with a milky white and tender interior that packs a bit of bite. Large turnip-shaped 8-10cm (3-4") diameter globes with deep black skins over solid, crisp, pungent, pure-white flesh. Black Spanish Round radish seeds have very tall tops, and are primarily grown for winter storage. They will stay fresh all winter if stored wet sand. This variety was introduced before 1824, and is listed in some old seed catalogues as Noir Gros Rond d'Hiver. Plant Black Spanish Round radish seeds in mid to late summer and eat when it is the size of a quarter. Space radishes 8-10cm (3-4") apart.
Matures in 60 days. (Open-pollinated seeds)
Time your radish plantings a week apart for a longer harvest period. The secret to growing a great radish is to plant when the weather is cool, to not plant too close together and to harvest promptly before the roots get woody and bitter. Every part of the radish is edible. If you leave some of your radishes to go to seed you’ll find the pods before seed set are tender and juicy with a wonderfully sharp flavour that is excellent in stir-fries and soups. If you harvest the seeds before they dry they have a taste and texture reminiscent of caviar. Imagine the fresh seeds lightly sautéed with garlic and thyme on a bed of radish leaves. A gourmet delight! Follow along with this handy How to Grow Radishes from seed Guide and crunchy salad delights.