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The Black Spanish Radish is a little different than it’s delicate, pink cousins. Nearly black skin with snowy white interior, this unusually large radish is also a winter keeper. Best savored in a robust slaw; finely cut into matchsticks, combine with grated carrot and chopped parsley. Black Spanish radish has been used for centuries as a folk remedy to increase digestion.
Black radishes go as far back as the 1500s and have been revered for their truly unique coloring and exceptional taste ever since. Classified as a "winter" variety, Black Spanish radishes are ideal for planting late in the summer for fall harvesting and winter storage, but they can also be planted in late spring after any threat of frost for a bountiful, mid-summer crop. Given their shorter growing season, it's fantastic that they grow so quickly and easily. Seedlings emerge in as little as 4 days with radishes ready for picking as soon as 50 days. Fully mature radishes will be 3-4 inches in diameter and turnip-like in shape. Their skin is an intriguing, rich black color and their flesh is bright white with a robust, peppery flavor. Black Spanish radishes store extremely well for continuous use.
