Black Radish

Family: Brassicaceae Root Vegetable

Sink your senses into Black Radish’s dramatic, inky skin and crisp, white interior—cool, peppery, and boldly aromatic with a clean snap.

At maturity in about 60 days, roots develop a smooth, nearly black exterior that peels away to reveal a firm, juicy texture prized for its sharp bite. Ideal for fresh slicing, bold winter-style roasts, and tangy pickles, this is a striking garden-to-plate variety that brings depth to salads and relish with every harvest.

Light: Full SunMaturity: 60 DaysHabit: Taproot

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	50
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Black radish brings a cold, peppery burn and a genuinely crisp mouthfeel—peel it thin and treat it like a heat source, not a gentle salad veggie. Pickle or roast to bend that bite toward sweet-acid tang, or slice paper-thin and let the butter and rye take the edge off without killing the snap.

Best Uses

thin slicing on buttered rye so the radish stays crisp under the fat
quick pickling for a bright, crunchy tangy relish
grating into slaws where it cuts through creamy dressings
roasting to mellow the bite into caramelized, tender edges

Flavor Profile

inky-skin bitterness with a sharp, peppery bite cool, crisp snap and juicy crunch clean aromatic heat that lingers briefly like horseradish earthy brassica edge that plays well with acid

Kitchen Pairings

butter honey black pepper white vinegar sea salt smoked salmon

Frequently Asked Questions

How do I fix black radish root problems from clubroot (caused by Plasmodiophora)?

Clubroot shows as swollen, distorted roots and sudden wilting even when soil looks moist. Remove and discard infected plants (don’t compost), then avoid planting radish or other brassicas in that bed for several years. To prevent repeat infections, keep soil pH closer to neutral (add lime if needed) and don’t overwater—use drip or water at the soil line to reduce stress on the crop.

How often should I water black radish during the 60-day main growing phase?

Water deeply so the top 6–8 in of soil stays consistently moist, not soggy, especially from transplanting/germination through root bulking (roughly weeks 2–6). In warm spells, this often means about 1 inch per week total rainfall plus irrigation, split into 2–3 waterings if the soil dries quickly. If you let the soil swing from dry to wet, black radish roots can fork or crack—aim for steady moisture.

How can I tell when black radish is ready to harvest at about 60 days?

Harvest when roots reach about 1.5–3 inches across and the foliage remains healthy but starts to slow in growth, usually around 60 days from sowing. You’ll often see the top of the root just peeking at the soil surface and the leaves are fuller than later in the season. Pull one test root first; if it’s still small and firm, wait a few more days and recheck.