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	Apr 10th
Transplant / Sow Outdoors	Apr 10th
Harvest Begins	Jun 9th
Harvest Ends	Oct 28th

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

Mottistone Lettuce

Tokyo Long White Onion

Kagraner Sommer Lettuce

Red Burgermaster Onion

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 can I tell when black radish is ready to harvest at about 60 days?

Harvest when roots reach about 1.5–3 inches across and the foliage remains healthy but starts to slow in growth, usually around 60 days from sowing. You’ll often see the top of the root just peeking at the soil surface and the leaves are fuller than later in the season. Pull one test root first; if it’s still small and firm, wait a few more days and recheck.