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 4th
Transplant / Sow Outdoors	May 4th
Harvest Begins	Jul 13th
Harvest Ends	Oct 5th

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

Nantes Half Long Carrot

Candy Onion

All Year Round Lettuce

Red Creole Onion

Lollo Rossa Lettuce

Resistafly Carrot

Frequently Asked Questions

Why are my Raphanus sativus (Spanish Black radish) leaves getting pale, mottled, and distorted, and what can I do?

This pattern is often caused by aphids or flea beetles spreading stress damage, and it can quickly worsen in warm spells. Check the undersides of leaves twice a week and knock aphids off with a strong water spray, then cover seedlings with an insect net or row cover to block further feeding. If damage is severe, remove heavily infested plants promptly to reduce spread and restart under cover for the next sowing.

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.