Spanish Black

Radish

70d to harvest

Sink your senses into Spanish Black’s velvety, ink-dark roots—deep as polished slate—set beneath a crown of crisp green leaves. The flesh is clean and bright, with a refreshing bite that turns mellow and sweet when roasted, and stays lively for fresh slicing. Grow Spanish Black for bold flavor in root-forward dishes, for roasting trays, and for striking pickles that showcase its dramatic color from garden to jar.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	May 15th
Transplant / Sow Outdoors	May 15th
Harvest Begins	Jul 24th
Harvest Ends	Sep 24th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Full Sun
Growth Habit	Rosette
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

Romeo Carrot

White Grano PRR Onion

Catalogna Rossa Lettuce

Sylvesta Lettuce

Ringmaster Onion

Kyoto Red Carrot

Frequently Asked Questions

How often should I water Spanish Black radish during active root growth to prevent cracking or pithiness?

During the main growth period (roughly weeks 3–8), keep soil consistently evenly moist, about 1 inch (2.5 cm) of water per week depending on rainfall and heat. Water deeply after the top 1 inch (2.5 cm) dries, rather than frequent light sprinkling, to encourage steady root thickening. Uneven watering—especially swings from dry to wet—commonly leads to splitting or hollow/pithy roots.

When is Spanish Black radish (Raphanus sativus) ready to harvest, and how can I confirm it?

Harvest at about 70 days from sowing (often a bit earlier if roots size up sooner), when the roots are firm and reach the typical mature size for your seed packet. Lift one plant to check: the skin should be fully colored (black outside) with a crisp, firm interior when you cut it. If roots are left too long, they can become woody or develop a stronger bite.