Bright red globe shaped roots are perhaps today's most widely grown type of salad root radish and Cherry Belle is a favourite variety of many commercial growers as well as home gardeners.
The globe shaped roots of Radish ‘Cherry Belle’ have appealing bright red skins, smooth white flesh and a crisp, crunchy texture. This fast maturing variety is reliable and versatile, producing early crops of sweet and succulent, mildly flavoured radish.
Radish ‘Cherry Belle’ is a quick growing variety that loves growing the shade and thrives in cooler growing conditions. It will crop throughout summer with superb flavoured roots that are very slow go woody.
It is suitable for container growing and can be ready to harvest in 21 to 28 days Sow successionally every two to three weeks from January to March with protection or sow directly outdoors from the end of February until mid September.
Prepare the site:
Radishes grow well in almost any soil that is prepared well, is fertilised before planting and has adequate moisture maintained.
Sowing: Sow indoors from late winter or sow directly from late spring through to early autumn
French Breakfast can be planted from as early as the soil can be worked. Make successive plantings of short rows every 10 to 14 days. Plant in spaces between slow-maturing vegetables (such as broccoli and brussels sprouts) or in areas that will be used later for warm-season crops (peppers, tomatoes and squash).
Sow thinly, 0.5in (1.5cm) deep in rows 9in (25cm) apart. Keep moist and thin as necessary. Proper thinning focuses the harvest and avoids disappointing stragglers that have taken too long to develop. Slow development makes radishes hot in taste and woody in texture.
Repeat sowings every two to three weeks to ensure a continuous supply. Remember, it is much more economical to sow little and often rather than have a long row of radishes all coming to maturity at the same time.
If you want good-tasting radishes also pay close attention to the watering regimen you provide. Moisture stress can result in the same woody, hot radishes that poor soil conditioning and lack of fertiliser or humus will result in.
Plants will be ready to harvest when they are of usable size and relatively young from 21 days, starting when roots are less than 1 inch in diameter. Radishes remain in edible condition for only a short time before they become pithy (spongy) and hot.
Gently hold the tops twist and lift. Remove the tops by twisting them off with your hands. The tops are very tasty and can be cooked and eaten like spinach.
Save the young thinnings of both summer and winter radishes. They are delicious with tops and bottoms intact. Both summer and winter radishes store well in the refrigerator once the tops have been removed. The radish leaves cause moisture and nutrient loss during storage.
Store greens separately for 2 to 3 days. Refrigerate radishes wrapped in plastic bags for 5 to 7 days. Store roots in dry sand, soil, or peat for winter use.
As with any Brassica member, mustard oils are responsible for the tangy taste of radishes. All varieties are excellent sources of Vitamin C and, ounce for ounce, have about 42% as much as fresh oranges.
Just like carrot tops, radish greens can be used in a variety of dishes, including raw in blended drinks or in salads. Radishes are high in Vitamin C, folate and potassium. They are known to relieve indigestion and flatulence, as well as being a good expectorant.
- Additional Information
Packet Size 5 grams Average Seed Count 500 Seeds Seed Form Natural Seeds per gram 100 seeds per gram Common Name Globe Radish Family Brassicaceae Genus Raphanus Species sativus Cultivar Cherry Belle Hardiness Hardy Annual Position Sun or Semi-Shade Time to Sow Sow indoors from late winter or sow directly from late spring through to early autumn Harvest From 21 days