Nero Tondo | OP Radish Seed
$7.83—$403.47gst incl.
This elite strain is much more uniform and resistant to bolting than the ordinary Black Spanish variety
The black-skinned, round roots may be harvested from 5cm-10cm and have crisp, spicy, white flesh. Suitable for sowing mid-spring (soil temp. 6°C or higher to prevent bolting) through autumn. Medium-long storage. Days to maturity: 50 days
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Growing Information
- Large 5-10cm (depending on harvest date) black-skinned, round roots with crisp, hot, white flesh
- Suitable for sowing mid-spring (soil temp. 15C or higher to prevent bolting) through autumn
- Thin to 10cm apart. Medium-long storage
- Avg. 10,000 seeds/100g
- Days To Maturity: 50 Days
SCIENTIFIC NAME: Raphanus sativus
CULTURE: Radishes require friable, well drained soils with a pH range of 5.8-6.8. Sow at any time during the season, beginning in mid-spring. Use 15cm wide bands, seeds about about 10 seeds/30cm for Red Meat aka Watermelon and Nero Tondo types, 6mm deep, rows 15cm apart, or any row or bedding scheme that will eliminate unplanted ground to discourage weeds. Radishes are adversely affected by hot, dry weather. They should be grown with plenty of moisture to be mild, tender, and attractive. If growth is checked, roots may become tough, pithy, and too spicy.
INSECT PESTS: Use floating row covers at time of planting to control cabbage root maggots.
HARVEST AND STORAGE: Harvest promptly to avoid pithiness, beginning at about 3-4 weeks when roots are the size of a large marble. Bunch or top, hydrocool, and refrigerate. Topped radishes will keep 3-4 weeks in good, crisp condition if kept at 0C, 95% relative humidity, and in breathable packaging.
Quick Facts
- Latin Name: Raphanus sativus
- Days To Maturity: 50 Days
- Life Cycle: Annual
