Radish ALL-SEASON

The "All-Season" radish variety is an early-maturing and high-yielding variety, intended for cultivation from spring to autumn in open ground, as well as in protected ground during the early spring and late autumn periods. The period from germination to technical maturity is about 19-20 days, which allows for a fast and stable harvest. Sowing is recommended in late April – early May at a depth of about 1 cm, with the possibility of repeated sowings in mid-July to obtain an additional harvest in August-September.

The root crops of this variety are round, bright red, 4-5 cm in diameter and weighing from 20 to 40 grams. The radish skin is thin, while the flesh is white, tender, juicy and slightly pungent in taste, making it ideal for consumption in fresh form, in salads, under sauces and vegetable appetizers. Due to the small rosette of leaves and uniformity of root crops, the variety is valued for ease of cultivation and attractive appearance of the harvest.

In addition, "All-Season" radish is characterized by good storability and resistance to transportation, which allows maintaining freshness and attractiveness of root crops throughout the realization period. This makes it an excellent choice both for personal consumption and for commercial cultivation and sales.