Raphanus sativus .Radish- Black Spanish Long $4 per 10 seeds.Add $4 to order to cover pack/post charges
Seeds germinate in 3 to 14 days
Harvest in 55 to 60 days.Pick roots when young
Water regularly. Pick roots when young, older roots become hard and woody.
Full sun with well drained soil
Long cylindrical roots growing to 25cm; black skin with crisp white interior. Strong pungent flavour; can be used raw or cooked. Often sliced or grated and added to salads. Stores well.
Raphanus sativus
Here is the Long Black Spanish Radish, Raphanus sativus. It is an oblong 8 inch long root with a black skin and white flesh inside. We found it best to pickle this black radish due to it’s sharp taste. They are a bit more spicy with a sharper bite then the round black radish. Radishes in general can be useful as companion plants for many other crops, probably because their pungent odor deters such insect pests as aphids. This is a great starter vegetable for new gardeners.
Long Black Spanish radishes pair well with carrots, potatoes, celery root, cauliflower, avocado, roasted meats such a steak and poultry, fish, herbs such as cilantro, chives, dill, and parsley, miso, and sesame seeds. Whole, unwashed Long Black Spanish radishes will keep 1 to 2 weeks when stored in a perforated plastic bag or wrapped in newspaper in the refrigerator.
Ethnic/Cultural Info
In Germany, Long Black Spanish radishes are known as Schwarze Rettich and are a popular snack to accompany drinking beer during the cold winter season. The radishes are traditionally sliced and salted, eaten raw, or they are cut, soaked in a saltwater brine, and layered over buttered bread. Long Black Spanish radishes are most widely used in Bavaria, a southeast German state, which is also a popular travel destination for German residents. Bavaria encompasses the cities of Nuremberg and Munich, and in the mid to late fall, Munich hosts the largest Volksfest in the world, known as Oktoberfest. During Volksfest, beer gardens and tents are constructed to offer visitors a place to sit with family and friends to drink beer, eat, and listen to live music. Long Black Spanish radishes are used as a peppery, spicier alternative to the famous beer radish known as radi, and many Germans appreciate the zingy, strong flavor of the black radish mixed with the bitter, sour hops of the beer.
Geography/History
Long Black Spanish radishes were first cultivated in the Eastern Mediterranean and are believed to be a relative of the wild radish found in Eastern Europe and Asia. The thick, fibrous roots became well-adapted to cold, winter climates and spread throughout Northern and Western Europe and Eastern Asia. Black radishes became a favored variety in Europe and were highly valued for their extended storage capabilities and cold-weather seasonality. The roots were also introduced to the New World and were cultivated in home gardens by the 19th century.
Over time, Long Black Spanish radishes faded from cultivation as new, milder, and softer radish varieties were developed, and the cultivar eventually became a mostly forgotten variety. Today Long Black Spanish radishes are rare, mainly grown in colder climates, and are found through farmer’s markets and specialty grocers worldwide. The roots are also grown on a smaller scale as a novel variety in home gardens.
Radish Leaves Are Edible and They Provide Health Benefits, Too
In 2009, a team of researchers published a study in the Journal of Functional Foods which showed that not only the root portion of Spanish black radish can induce detoxification enzyme expression in the HepG2 human liver carcinoma cell line, but also the leaves have similar liver-detoxifying effects. In addition, the researchers found that the radish leaves had significantly greater antioxidant potential than the roots (regardless of whether the antioxidant capacity was measured by the FRAP or the ORAC method).
So next time you buy a bunch of black radishes with young, intact leaves still attached, don’t toss them on the compost pile. Instead, turn them into a delicious side dish by sautéing them on a frying pan.
Black Radish Benefits For Skin
From detoxifying our body to blessing one with flawless beauty, the black radish can truly do wonders for our skin. Check out some of its benefits:
1. Improve Overall Skin Health
A clean internal system is the first thing that we need to get bright and healthy skin. If your blood is full of impurities, your skin reflects it clearly. Black radish can be of great help to you in such a situation. Being a rich source of Vitamin-B complex, zinc, phosphorus, etc., it works as an effective blood purifier and eliminates all sorts of toxins as well as waste materials from our body. As a result, our overall skin health is improved to a large extent (1).
2. Possess Youthful Skin
Black radish boasts of having plenty of natural antioxidants (2). It contains a high level of Vitamin C which is crucial for our skin to fight against aging. Apart from this antioxidant vitamin, there are a number of other compounds present in this root vegetable that are extremely powerful in restraining the oxidization within our body. Therefore, regular consumption of black radish juice can help us get rid of harmful free radicals and thus, possess youthful skin.
3. Removes Unattractive Marks
If you are tired of those ugly blackheads, black spots, acne marks and blemishes on your face, black radish juice can be the perfect solution for you. Its anti-oxidative property prevents the breakout of acne, pimples, blackheads, etc. and reduces all unattractive marks caused due to various skin infections. Regular use of black radish juice on the affected areas can give you amazing results within a few days. Face packs made with black radish pulp can also help lighten the skin tone and get glowing skin.
Recipe Ideas
Recipes that include Long Black Spanish Radishes. .
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