A staple vegetable in Asian cuisine, radishes are used to garnish many dishes, either raw or pickled in brine. They can also be finely grated and added as a condiment or as a component of sauces. Rich in vitamin C, fiber, and amylase, they promote good digestion. Their leaves contain many minerals and vitamins. They keep better than spring radishes and can easily be stored over the winter.

Japanese autumn and winter radish.

Original, with its bright pinkish-red flesh and its very pleasant, mild and sweet black radish taste.

Spherical, diameter 8 cm.

For fall and winter harvest, in 60 days.

Sow from mid-July.

In Asian cuisine, it is used thinly sliced ​​into rounds, in brine or even preserved in soy sauce.

Sowing: light from March to; August, in rows spaced 25 cm apart in loose, rich, fresh soil in a sunny position, then thin to about 1 cm in the rows. Watering.