How to Grow Black Radishes
Black radishes may look bizarre, much like a vegetable that's been left in the hot sun too long, but the inside of the strange looking radish is white and perfectly edible. More commonly eaten in Eastern Europe, black radishes have a tough skin and a distinctive, strong flavor that stands out when added to a tossed salad or boiled like turnips. Black radishes are classified as winter radishes, which means they mature more slowly than spring radishes. Spring radishes are ready for picking in three to four weeks. Winter radishes require approximately eight weeks from seed to table. Does this Spark an idea?
Instructions
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Prepare a sunny spot in your garden in mid- to late summer. A small area will do, as black radishes do not require a large growing area. Spade the area to a depth of six to eight inches and rake out any roots, stones or large clods. Rake in 30 lbs. of a granular 5-10-10 fertilizer for every 1,000 square feet of planting area.
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Make a shallow row with a stick or the corner of a hoe. Scatter the black radish seeds evenly in the row and cover the seeds with 1/4 to 1/2 inch of soil.
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Thin the black radish seedlings when the plants are two to three inches tall. Allow a minimum of two to four inches between each seedling.
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Keep the soil uniformly moist at all times. Provide enough water to keep the soil wet to a depth of six inches. Water radishes in the morning so the foliage has time to dry before nightfall.
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Allow black radishes to remain in the ground until autumn. Harvest the radishes before the ground freezes. Black radishes can be kept in cold storage for several months or for up to two weeks in the refrigerator. Remove roots and greens before storing your black radishes.
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