Bonny Best
Bag of 35 seeds
Radish
Easter Rose - Radish
Ref : L0163
- Raphanus sativus
Bag of 6 grams
The Ostergruss radish, or Pink Easter radish, produces pink, pointed roots 15 to 20 cm long. Their white, crunchy flesh has a very fine, pleasantly sweet flavor.
This versatile variety, much appreciated by market gardeners, can be sown from early spring to late August.
Characteristics of the Ostergruss Easter Rose radish
The Ostergruss radish, Raphanus sativus, is a very versatile variety. Also known as the Easter Rose radish - or 5-week radish - this vegetable can be grown from spring through to autumn. Its pink, pointed root contains crisp, white flesh with a mild flavor. It can be eaten raw with salt, in salads or juices, or cooked to accompany meats and soups. Young radish leaves are also edible, raw or cooked like spinach.
How to sow the Ostergruss Easter Rose radish?
Sow this variety directly in the ground, from February to October. Radishes require loose soil, frequent watering and temperatures between 15 and 21°C.
Sow seeds in the vegetable garden, in rows 30 cm apart. Thin to 5 or 10 cm along the row. Renew sowing every 15 days to stagger harvests and enjoy this radish longer. Water regularly.
In summer, plant in a cool, damp, shady spot. In spring and autumn, choose a warm, sheltered location. Seedlings can be sown in trays as early as February.
In the vegetable garden, radishes grow harmoniously alongside many other vegetables: cabbage, lettuce, carrots and peas.
When to harvest the Ostergruss Easter Pink radish?
The Pink Easter radish is harvested from March to November. This variety is harvested around 5 weeks after sowing in the summer, when the root is 15-20 cm long, and up to 2 months later in the cold season. Its pungent taste is accentuated by dry spells and late harvests.
Unlike winter radishes, every-month radishes don't keep long, and their roots are usually eaten raw or cooked right after harvesting. It lasts a week in the refrigerator crisper and a few months when prepared pickle-style.
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Sow in rows 30 cm apart. Thin to 5 cm on the row, or sow indoors from February.
In spring and autumn, prefer a warm, sheltered location. In summer, choose a cool, damp, shady spot. Water regularly. The pungent taste of radishes is accentuated by dry spells and late harvests. Harvest in summer 3 to 4 weeks after sowing, and up to 2 months later in the cold season.
Raphanus sativus
6 grams
From 10 to 15 cm
