SOWING TIME : Suitable For May To October Sowing
ROOT COLOUR : Pure Red
SPECIFICATION : Roots Thin, 10-12 Inches Long, Sleek And Tapering In Shape
MATURITY: After 40-45 Days From Sowing
Red Radishes are more pungent and sharp as compared to the popular white ones but are not nutritionally deficit at all. In fact, the anthocyanins that are responsible for the blush red color make them more nourishing than the white varieties. The red radishes pack quite a punch when it comes to flavor and nutrition! In fact, since the ancient times the radish has been known to have many health benefits. There is even a Chinese proverb dedicated to radishes which states, “eating pungent radish and drinking hot tea, let the starved doctors beg on their knees.” The pungency in radishes can be attributed to isothiocyanate which is very intense in red radishes. These are also extremely rich in antioxidants such as sulforaphane and Vitamin C. Better digestion, glowing skin, stronger hair are only a few benefits of consuming red radishes. Radishes are extremely useful in treating jaundice, piles, urinary disorders, and liver dysfunctions too. It also makes for an effective cure for constipation and enhances immune system as well.
You can eat them raw, cook them or add to salads and sandwiches. Radish leaves can also be eaten.
Soil should be mixed with well rotten Cow dung. Sow at least 2-3 seeds in 6 inches raised rows at distance of 1.0 feet between row to row and 3 inches feet between plant to plant. Water it immediately and then water as per requirement. After germination, keep only one plant at one place and remove all other plants just after germination. Harvest after 40-45 days.