Bomanic nomenclature: Raphanus raphanistrum subsp. sativus / Raphanus sativus var. longipinnatus
Common name: White Radish, Daikon, Mooli
Family: Brassicaceae
€1.92
Raphanus raphanistrum subsp. sativus, commonly known as the cultivated radish, is a fast-growing annual root vegetable prized for its crisp, edible taproot. Plants typically grow 15 – 45 cm tall, forming a rosette of rough, lobed leaves.
Roots vary widely in shape and color, from round to elongated, and from white and pink to red, purple, or black, depending on the variety. The flesh is usually white and has a sharp, peppery flavor due to natural mustard oils.
Radishes thrive in cool seasons, preferring full sun and well-drained, loose soil. They mature quickly, often within 3 – 6 weeks from sowing. Beyond their roots, young leaves are also edible and used in salads or as cooked greens.
General Instructions (English)
If you don’t have a seed spreader, greenhouse, or similar equipment, follow these steps:
Fill a container with good drainage using a mix of peat and perlite.
Moisten the substrate, ensuring it’s damp but not soaked.
Plant the seeds and cover them lightly with the substrate.
Place the container or pot inside a polyethylene bag (a ziplock bag works well and is available at supermarkets).
This method will provide the ideal temperature and humidity for the germination phase.
Keep the seeds in a bright location, but avoid direct sunlight.
Open the bag every 2–3 days to check the moisture level and see if any seeds have germinated. This also allows for air exchange, preventing unwanted fungi.
After germination, carefully transfer the seedlings to individual pots, taking care not to damage the delicate roots.
Acclimatize the seedlings for 4–12 weeks before transplanting them to their final location.
Transplant only on cloudy days to reduce stress on the seedlings.
Prepare the planting pit 2–4 weeks in advance by adding the necessary fertilizers for optimal growth.
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