BLACK SPANISH RADISH

Raphanus sativus

An old winter radish that is easily grown in almost any soil. Frost tolerant and impervious to pests. Sow in late summer. Ready to harvest in about 60 days. Rarely produces roots when sown in spring.

Almost impossibly black and bark-like skin encases pure white crisp aromatic flesh. Strong flavor is excellent. Really great with cream cheese on hearty rye bread. Spiralized and salted, they make a striking and potent accompaniment to beer.

Harvested roots keep for months packed in sand in the cellar or bagged in the crisper drawer of the refrigerator.

Packet contains at least 300 seeds.