Radish variety Esmeralda is an early ripening, all-season variety valued for its ability to be grown throughout the spring-summer period in both open and closed ground. The period from germination to technical maturity is about 25 days, allowing for fast and efficient harvest. Seeds can be sown from early May to mid-August, and thanks to the short vegetative period, the variety is suitable for sowing with an interval of every 2-3 weeks, ensuring stable supplies of fresh radish.
Esmeralda radish roots have a spherical shape with a diameter up to 5 cm, a bright crimson skin, and juicy white flesh with red veins. They are distinguished by a pleasant, slightly spicy taste without bitterness or cloying sweetness, making them ideal for raw consumption. The radish maintains its market appearance well during long-distance transport, thanks to resistance to cracking and low stem formation. The plant's rosette is erect, which facilitates harvest collection.
The Esmeralda variety is also resistant to bolting, allowing it to be grown year-round under cover and in open fields. Radish roots are a rich source of vitamins C, B1, and B2, as well as minerals—calcium, phosphorus, and iron. Mustard oil contained in radish aids digestion. In addition to roots, radish leaves can be used, which contain significantly more vitamin C and are suitable for making sauces and dish toppings. For successful growing, medium-compact, moderately moist soils with a neutral reaction on sunny plots are recommended.
