Watermelon - Radish

Red Meat radish is a variety that produces round, green and white roots 5 to 10 cm in diameter. The purple-pink flesh is crunchy, juicy, mildly pungent and particularly sweet.

Characteristics of the Red Meat winter radish

Red Meat radish, Raphanus sativus, is a mid-season variety native to China. It is also known as the "Misato Rose" radish, the "Watermelon" radish or the "Watermelon" radish, in reference to its rounded shape and color. In fact, its round root, with its green and white skin, encloses pomegranate-pink flesh. Its taste is mild, sweet and not very spicy. A staple of Asian cuisine, Red Meat radish garnishes dishes and complements sauces. Grated into salads, carpaccio, pickled or in brine, this root vegetable can be enjoyed all winter long. The young leaves are also edible, raw or cooked like spinach.

When to sow Red Meat radishes?

Although this variety of root vegetable can be sown from May onwards, it is best suited to summer and autumn sowing for a fall and winter harvest. Generally large in size, winter radishes require particularly loose soil to thrive.

Sow radish seeds in the vegetable garden, in rows 30 cm apart. Thin to 10 or 15 cm along the row. Choose mid-sun exposure. To stagger harvesting, repeat sowing every 15 days. Water regularly.

In the vegetable garden, radishes grow harmoniously alongside many other vegetables: lettuce, carrots, peas and cucumbers.

How to store Red Meat radishes

Winter Red Meat radishes are harvested from October to March, 2 to 3 months after sowing. Its pungent taste is accentuated by dry spells and late harvests. Unlike all-month radishes, winter radishes can be stored for several months. Remove the tops from the roots, wipe dry and store in a sheltered place, such as a gauge, silo or cellar. If you bury them in sand, they'll keep all winter. They can also be left in the fridge for a few days.

Red Meat radishes are particularly suitable for pickling or lacto-fermenting.

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