Radish, Blauer Winter (Organic)
Raphanus sativus. Purple Storage. 60-80 days.
Storage radish with bright violet skin and white flesh. Mild radish flavor is good raw, cooked, or pickled. Uncommon in the US but a favorite winter staple in Germany. Keeps well in the root cellar, or in the field all winter here in Oregon, as long as the mice don’t find them. Sow in mid-summer for harvest in fall through winter. Elongated, conical roots average 3” wide and 6-8” long, but can become much larger if sown earlier and/or left unharvested. Great for kimchi. Seed collected by The Seed Ambassadors Project from the Swiss biodynamic seed company, Sativa Rheinau. Aka, Hild’s Blauer Herbst und Winter.
Seed produced by Deep Harvest Farm on Whidbey Island, Washington.
As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.
Direct sow ¼” deep, March through September in rows that are 1’ apart. Germination in 5-7 days. Thin to 1” by eating young plants. For mild flavor and to avoid pithiness in bunching radishes, eat before they reach 2” across. Large rooted radish types can be eaten at any size.
Collect seeds from 20 or more plants (to avoid inbreeding) in the second year when seeds have dried down, usually in July. Cut seed heads, place on tarp, let dry a few more days, then dance to free seed. Collect seeds and winnow to clean. Isolate from other Raphanus sativus by 1 mile.