Black Radish

Radish

60d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	May 15th
Transplant / Sow Outdoors	May 15th
Harvest Begins	Jul 14th
Harvest Ends	Sep 1st

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

Recommended Companions

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.