Black Spanish Round

Radish

Zone 9a Save Garden

Botanical illustration of Black Spanish Round

🌱 70d to harvest Taproot

Sink your senses into Black Spanish Round’s velvety, inky skin—nearly black with a subtle charcoal sheen—giving way to crisp, whi…

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Mar 6th
Transplant / Sow Outdoors	Mar 6th
Harvest Begins	May 15th
Harvest Ends	Nov 26th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Recommended Companions

Lollo Blondo Lettuce

Igloo Lettuce

Green Deer Tongue Lettuce

Sierra Blanca Onion

Georgia Rattlesnake Onion

Imperial 615 Lettuce

Frequently Asked Questions

Why are my Black Spanish Round plants developing powdery white patches on leaves, and what should I do?

Powdery mildew commonly appears as a white, flour-like coating on cucumber/melon-type leaves (or related vine crops) in warm, humid stretches. Remove the worst affected leaves, avoid wetting foliage, and increase airflow by spacing vines and pruning lightly. If it keeps spreading, treat early with a sulfur-based fungicide labeled for food gardens and follow the label’s timing before harvest (Black Spanish Round is typically ready around 70 days).

How often should I water Black Spanish Round during the main growing phase to keep fruit setting well?

During active growth and fruit fill, keep the soil consistently moist but never soggy—aim for about 1 inch (2.5 cm) of water per week, adjusting for heat and rainfall. Water deeply at the base of the plant 1–2 times per week rather than frequent light sprinkles, and stop short of letting the soil dry out completely. Mulch helps reduce swings, which helps prevent misshapen fruit and stress-related leaf problems.

How do I tell when Black Spanish Round is ready to harvest?

Harvest when fruits reach full color and size for the variety, typically around 70 days after planting, and the skin feels firm with a deep, uniform dark color. If you gently lift the fruit and it separates cleanly or the stem dulls slightly, it’s usually ready—don’t wait until it gets soft. For best flavor, harvest in the morning and avoid leaving fruit on vines through heavy heat spikes.

Sink your senses into Black Spanish Round’s velvety, inky skin—nearly black with a subtle charcoal sheen—giving way to crisp, white flesh that’s clean, bright, and pleasantly piquant. At maturity, roots are round and well-filled, with a firm, snappy texture that holds its character from garden to table. Grow this classic black radish for bold fresh slices and for robust flavor in winter-style preparations, where its peppery bite shines through.

Sowing Tips

Transplant Conditions

Wait until soil reaches 45°F and nights stay above 28°F before moving outdoors.

Expert Note

For the best sharp flavor and clean roots, keep soil evenly moist and avoid transplanting to prevent root damage.