Black Spanish

Radish

55d to harvest

Sink your senses into Black Spanish’s velvety, inky skin and crisp, ivory interior—an earthy, peppery bite that feels both bold and clean. At maturity it forms a smooth, globe-to-oval root with a firm, juicy crunch, ideal for slicing fresh and for roasting until tender and mellow. Grow this 55-day black radish for a dramatic garden harvest and a striking flavor that shines in salads, relishes, and quick pickles.

Crop Dates

Growing note: In frost-free Zone 11b, grow this cool-season crop during the cooler dry season (October–February).

Milestone	Date
Start Indoors	—
Climate	Frost-Free Climate
Transplant / Sow Outdoors	Oct 1st
Harvest Begins	Nov 25th
Harvest Ends	Feb 28th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Frequently Asked Questions

How do I stop black Spanish (eggplant) from getting spider mites or leaf stippling?

In warm, dry weather, check the undersides of leaves for tiny moving specks and fine stippling. Spray the undersides with insecticidal soap in the evening and repeat every 5–7 days for at least 3 rounds, since mites quickly rebound from eggs. Keep foliage evenly hydrated by avoiding drought stress, and remove heavily infested leaves to slow spread.

How often should I water black Spanish (eggplant) during the main growing phase?

From when plants start flowering through harvest, water deeply to keep the root zone evenly moist—about 1 inch per week total, adjusted for heat and container size. Aim for watering 1–2 times per week with thorough soaking, then let the top 1 inch of soil dry slightly before the next watering to prevent fruiting issues from soggy roots. Mulch helps maintain consistent moisture, which reduces blossom drop and stress.

What are the signs black Spanish (eggplant) is ready to harvest?

Harvest when fruits are glossy dark purple/black, firm, and about 6–8 inches long for typical Black Spanish size. Check at least 55 days from transplanting (often sooner on strong plants): if the skin looks dull or the fruit feels soft/spongy, it’s overmature and may taste bitter. Use scissors or a sharp knife and cut the fruit with a short stem to avoid damaging nearby flowers.