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Description 60 days. An heirloom variety of radish which is really winter-hardy. The rough black skin covers a milky white, tender interior with a bit of bite. They are planted in mid or late summer and you can start pulling them when they reach the size of a quarter. The rest can be left in the ground all winter under a straw or leaf mulch. CULTURE: Sow outdoors March through April and again August to October. The season may be extended from February through November by sowing under some kind of cover: frames, cloches or greenhouses. Sow seeds 1cm (1/2 in.) deep, 1cm (1/2 in.) apart in rows at least 30cm (12 in.) apart. It is essential to thin promptly to 4-5cm (1-11/2 in.) apart in the row. (Try the thinnings steamed or with Mesclun.) Radishes have shallow root systems, so maintain high moisture levels with good fertility by mixing compost into the surface 5-8cm (2-3 in.) of the bed and watering frequently. Dry or crowded conditions slow growth and make bulbs hot or pithy. In Europe the radish is only a minor salad plant, but in China and Japan it is an important root vegetable, eaten both raw, preserved and cooked. Wild radishes, Raphanus raphanistrum are common on wasteland by the sea and in sandy areas inland throughout the British Isles and much of Europe, with various subspecies. Cultivated radishes are known to have been grown by the Egyptians in about 2780BC when they were included in the rations given to the workers on the Great Pyramid. The origin of the cultivated radish is not clear, though it is presumably descended from the wild species and was first domesticated in the eastern Mediterranean area. By 500BC it was grown in China and by 700AD in Japan. Black radishes were the earliest to be cultivated. Long, white tapering ones appeared in Europe in the late sixteenth century. The round radish first appeared in the eighteenth century. They now come in many shapes and skin colours. Modern varieties are bred to be bolt-resistant and to reduce the pithiness. |
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