The German radish is an early vegetable with round root crops of bright red color, about 3-4 cm in diameter and weighing 25-28 g. The radish flesh is white, dense and juicy, with a soft, slightly spicy taste without bitterness. This variety is distinguished by high resistance to flowering, cracking and wilt, which ensures its excellent marketable quality and good transportability.
German radish has a sweet and juicy taste in any size, while the root crops retain hardness and crunchy structure, not becoming hollow or soft even at a large size. The shape of the radish resembles a globe, and the thin bright red skin harmoniously complements the snow-white flesh. The variety is suitable for growing at home and is one of the easiest vegetables to care for.
This radish is ready for mass harvesting starting from 25 days after germination, but it can already be harvested when reaching a diameter of less than 1 inch (about 2.5 cm). The variety tolerates heat well, which allows planting it in early summer, and the best results are achieved when sowing in the early autumn period when the temperature drops. Throughout the autumn until the frost, you can get large, juicy and tasty root crops. German radish is excellent for adding freshness and spice to salads, appetizers, and also pairs well with fish and seafood.
