The Black Pearl radish variety is a high-yielding mid-season crop with a maturity period of about 90-100 days. The root crops of this variety are large, round-flat in shape, have black skin and a diameter from 9 to 12 cm with a mass from 250 to 500 g. The flesh is white, dense, juicy with a slight spiciness in taste. Thanks to its characteristics, this radish is excellent for long-term winter storage. For summer consumption, sowings are made early in spring, and for winter storage—in the first decade of July. Black radish is widely used in folk medicine thanks to its beneficial properties.
The variety is distinguished by high frost hardiness, which allows growing it even at low temperatures, starting from March at temperatures from +15 °C to –10 °C. Radish sprouts quickly and uniformly, forming a crop by the end of April, which is harvested in May. High yield and good storage indicators make this variety in demand among gardeners. Root crops retain their taste qualities and appearance during storage in the refrigerator.
Black Pearl radish has a classic, slightly spicy taste, which makes it universal for fresh consumption and culinary processing. Its dense and juicy flesh provides a pleasant crunchy texture. Thanks to large and uniform root crops with smooth skin, this variety is attractive for cultivation both in private estates and for commercial purposes.
