Red radish variety Jamaica is a medium-early, early-maturing variety with a period from germination to technical maturity of about 23-30 days. The plant forms a spreading rosette of medium-sized leaves, and the roots are round with a smooth surface. The color of the roots is pink-red with a white tip, diameter ranges from 2.5 to 4 cm, and weight is 20-30 grams. The flesh is white, dense, juicy, mildly spicy, without bitterness or hollows, making the radish especially appealing for use in fresh salads and other dishes.
Jamaica variety is distinguished by high resistance to high temperatures, allowing it to be grown in open ground during spring, summer, and autumn periods. To obtain a stable yield, it is recommended to sow seeds at a depth of 1-2 cm with an interval of 11-13 days, which ensures uniform and even root formation without cracking. The roots are almost completely buried in the soil, which promotes their quality development.
Jamaica radish is valued for its excellent taste qualities: it is juicy, aromatic, and mildly spicy, making it a versatile product for various culinary purposes. Due to its dense and juicy flesh, this variety is ideal for fresh consumption, salad preparation, and other dishes requiring fresh and quality vegetables.
