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	Apr 20th
Transplant / Sow Outdoors	Apr 20th
Harvest Begins	Jun 29th
Harvest Ends	Oct 20th

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

Kuroda Improved Carrot

Georgia Rattlesnake Onion

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.

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.