CULTURE: Summer types. In early spring as soon as soil can be worked, till soil. Place seeds 1/4” deep,
1-2” apart in a row or a 6-8” wide band. Press soil over seeds. HARVEST: Soon as radishes have reached a nice size pull plant. Round
types, marble size. Long types, 1/4 diameter or larger. WINTER TYPES: Sow seeds in July through August using above method.
HARVEST: Before a hard winter freeze, pull plants from ground. Use fresh or store in damp soil in a cool place. You will need 1oz. Of seed
per 100’ row
25 days mild flavored and doesn’t
get that hot, pepper flavor like many other
radish varieties. It also stays tender and doesn’t get
pithy. These early, fast-maturing radishes are a bright
scarlet color, with firm, crisp white flesh.