Radish Angelica

Angelica radish is an early-maturing vegetable suitable for cultivation in both open and protected ground. The root crop has an elongated cylindrical shape, bright red color with a white tip, 4-4.5 cm in length and 18-21 g in weight. The flesh is white, juicy, and has a mild spicy taste, making this variety especially attractive for fresh consumption.

To successfully grow the Angelica variety, it is recommended to prepare the soil by digging and adding mineral fertilizers. The optimal soil acidity should be neutral or slightly acidic (pH 5.5–7.0). Sowing seeds is done in furrows at a distance of 15–20 cm apart, with a 5–7 cm interval between seeds. It is important to ensure regular watering, weeding, and soil loosening, as well as feeding with complex liquid vegetable fertilizers.

The variety yield reaches 1.8-2 kg per square meter, and the crop is characterized by uniform ripening, uniformity, and attractive root crop shape. Sowing periods in the ground fall in April-May and July, while harvest takes place in May-June and August. For storing Angelica radish, a refrigerator is recommended, where it can be kept for up to 4-5 weeks with periodic towel replacement, which helps preserve freshness and juiciness.