Red Meat

Red Meat is a medium-maturing Japanese variety intended for cultivation in the second crop rotation, sown from mid-July to mid-August. The vegetation period is approximately 60 days. This variety is distinguished by high yield and the ability to retain quality and market appearance for a long time after harvest. The roots typically weigh about 300 grams, but can reach a mass of 0.8 to 1 kilogram without loss of flavor and structure.

Red Meat radish has a bright pink color and an exceptional flavor with a mild nutty note, making it a popular ingredient in salads and dishes of East Asian cuisine. The roots have a dense structure, are resistant to hollowing and cracking, ensuring high marketability and attractive appearance. Large leaves are also a characteristic feature of this variety.

To accelerate maturation, it is recommended to cover the soil with plastic film, and after germination, regularly loosen and moisten the soil. The variety is suitable for both fresh consumption and processing. Due to its flavor and high productivity, Red Meat is an excellent choice for gardeners seeking a high-quality and tasty radish harvest in the second half of the season.