Early variety with good heat tolerance. Long, conical, smooth, white, tender and crisp root, approximately 40 cm long and 5 cm in diameter. Selection with a mild flavor. Sowing: July/August. Harvest: September/October.

Winter radishes are a large root vegetable, very important in Chinese and Japanese cuisine, sweet and juicy, they are generally eaten cooked, fresh or preserved in salt, vinegar or dried. They can also be eaten raw. There are many varieties, in China and Japan, most varieties have white skin and flesh, long and cylindrical shape. In northern China, there are long or round varieties, which have green or red skin and green, red, white or pink flesh. Winter radishes are generally sown in July-August, harvesting takes place 2 or 3 months after sowing depending on the variety. Planting distance: 30 - 40 x 50 cm. Exposure: sunny or semi-shaded during periods of high heat. Suitable temperature: 13 - 20 ° C. Favor sandy, deep and humus-rich soil. Water frequently.