The blue autumn and winter radish, blauer herbst und winter by its real name, surprises with its purplish-blue skin. Its flesh is white, tender, and slightly spicy, making it perfect in salads or plain with salt, grated, in remoulade, in mixed salads, etc.
The blue autumn and winter radish is a winter radish to be eaten directly or kept fresh.

Successful sowing of autumn and winter blue radish

Sowing: light from June to September, broadcast in rows spaced 30 to 35 cm apart in loose, rich, fresh soil in a sunny location, then thin out to about 1 cm in the rows. Cover with 1 cm of potting soil. Pack lightly. Thin out to 12/15 cm in the row.
Remove weeds as soon as they appear. Water frequently to prevent the radishes from becoming too prickly or overgrown.

Harvesting radishes

Harvesting generally takes place from October to December. Don't let the radishes get too big; it's better to harvest them small than too large.
Use the tops to make radish top soup.