Agata

The Agata radish is a mid-season, undemanding variety of daikon featuring large white root crops. Maturation occurs over 50–65 days, allowing cultivation for fresh spring consumption as well as winter storage when sown at the end of summer. The root crops reach a length of 40–45 cm and a thickness of about 7–9 cm, with a mass ranging from 300 to 400 grams. A distinctive feature of the variety is that most of the root crop protrudes above the ground, facilitating harvest.

The fruits have a cylindrical or rounded shape, are characterized by juiciness, a crisp texture, and a medium-spicy flavor without bitterness. They possess a mildly spicy or slightly sweet taste, making them ideal for fresh consumption. Agata radish is widely used for preparing vitamin salads, vegetable dishes, and decorating sandwiches, thanks to its attractive appearance and pleasant taste qualities.

This variety is suitable for growing in home conditions and at garden plots, making it popular among gardeners and farmers. Due to its undemanding nature and high yield, Agata radish is an excellent choice for those who value tasty and nutritious vegetables that are easily grown under various climatic conditions.