Radish - Watermelon Seeds

Radish – Watermelon (Raphanus sativus)

Product Description

An eye-catching and delicious radish variety with a unique appearance and flavour profile:

• Appearance: Round, white-skinned roots with green shoulders and a striking red to pink interior resembling a miniature watermelon.
• Size: Grows up to 8 cm in diameter.
• Flavour & Texture: Crisp flesh with a sweet, mild taste – perfect for fresh salads or garnishes.
• Other Names: Often referred to as Red Meat Radish.

How to Grow Guide

When to Sow

Radishes can be sown year-round in most climates, but avoid sowing in extreme heat or cold. Refer to your local sowing calendar for optimal planting times.

Soil Preparation

Sunlight: Full sun (minimum 6 hours daily).

Soil: Loose, well-drained soil rich in organic matter.

Preparation Tips:

• Weed and dig the soil to at least one spade’s depth.
• Mix in aged compost or animal manure to improve fertility and drainage.
• Keep the bed weed-free before planting.

Sowing Instructions

Depth & Spacing:

• Sow seeds 10 mm deep.
• Space seeds 8 cm apart in rows 30 cm apart.

Germination: 3–14 days at soil temperatures between 8–30°C.

Tips:

• Sow directly into garden soil.
• Keep soil evenly moist—not dry or soggy.
• Protect young seedlings from pests and harsh weather.

Growing Tips

• Watering:
  • Water deeply when the top 5 cm of soil is dry.
  • Water early in the day and avoid wetting foliage.
• Thinning (optional): Once seedlings are established, thin to 8 cm spacing for optimal root development.
• Fertilising:
  • Well-prepared soil often requires no additional fertiliser.
  • If needed, use a low-nitrogen, high-phosphorus fertiliser like blood and bone.

Harvesting

• Roots: Ready in approximately 50 days.
  • Harvest when roots are mature and firm.
  • Pull gently from the base or lift with a fork.
  • Trim foliage to 1–2 cm and store in the fridge in a perforated bag.
• Leaves:
  • Harvest when large enough to eat.
  • Pick outer leaves and use fresh.
• Seed Pods:
  • Harvest when young and green.
  • Best consumed fresh or preserved by pickling.

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