The KLAID radish variety is a quick-maturing and cold-hardy vegetable crop widely used in horticulture for producing juicy and tasty root crops. This variety is distinguished by high yield and stable fruit quality, rich in vitamins and minerals, making it a healthy product for nutrition. Radish contains vitamins A, B, C, E, and K, as well as minerals such as potassium, calcium, magnesium, phosphorus, iron, and zinc, which contribute to strengthening immunity, improving metabolism, and purifying the body from toxins.
Growing KLAID radish is possible both in open ground and under controlled conditions. Seeds are sown in rows in furrows to a depth of 1-3 cm with a distance between rows of 7-10 cm and between plants of 2-5 cm depending on the variety. The optimal temperature for germination and growth is 18-20°C, with the first sprouts appearing even at 3-4°C. To obtain early and successive crops, sowings are conducted in spring or autumn with a one-week interval, avoiding high summer temperatures that stimulate bolting and reduce yield. Regular watering is necessary as the soil dries out, and thinning in the 1-2 true leaf stage ensures proper plant development.
In addition to traditional root crop cultivation, KLAID radish is suitable for producing microgreens, which are valued for their bright color, rich spicy taste, and crunchy texture. Microgreens are easy to grow at home or professionally, using shallow containers and substrates such as coconut soil or agroperlite. Seeds do not require soaking, and germination conditions include a temperature of 18-24°C, humidity of 60-70%, and gradual lighting after the first few days in the dark. Microgreen crops can be harvested after 6-10 days, cutting young shoots at a height of 2-3 cm.
