The Black Round Radish is a traditional heirloom root vegetable, easily recognized by its dark black skin and crisp white flesh. Known for its robust, slightly spicy flavor, it has been cultivated for centuries both as a culinary delight and a natural remedy.
 
Why Grow Black Round Radishes?
This heirloom variety is prized for its unique color, bold taste, and health benefits.
The crunchy roots are rich in vitamin C, fiber, and sulfur compounds that support digestion and detoxification. It is highly productive and stores well, making it a staple for winter harvests.
 
Plant & Care
Plant in light, well-drained soil under full sun to partial shade. Space seeds 8–10 cm apart in rows 25–30 cm apart. Roots mature quickly, typically within 55–65 days. Keep soil moist to encourage tender flesh and avoid splitting.
 
Harvest & Culinary Uses
Harvest when roots reach 6–10 cm in diameter, while still firm. Black Round Radishes can be eaten raw in salads, grated into slaws, or sliced thin for sandwiches. They are also delicious roasted, sautéed, or pickled. Their bold, peppery flavor pairs well with cheeses, cured meats, and winter dishes.
 
Grow Black Round heirloom radishes for a robust, spicy harvest with striking color and strong traditional roots.
 
الخلاصة بالعربية
فجل أسود مستدير تراثي بقشرته السوداء ولبه الأبيض الهش ونكهته القوية الحارة، مثالي للسلطات والمخللات والأطباق الشتوية.