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

Milestone	Date
Start Indoors	Direct Sow
Last Frost	May 15th
Transplant / Sow Outdoors	May 15th
Harvest Begins	Jul 9th
Harvest Ends	Sep 1st

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

Recommended Companions

Carrot Delight Carrot

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.

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.