Harvest these spicy radishes from 2-5” in diameter. Black Spanish Round radish has black skin and crisp white flesh with a nutty flavor. They can be eaten raw, pickled or cooked. Stores well in the ground or the refrigerator. 55-60 days.
2,000 seeds/oz.; 10-12 lbs./acre.
7 days, 60-70°F.
Plant from late summer through fall.