Radish Seeds - Black Spanish Round - Striking Winter Heirloom (750 Seeds)

The Striking Winter Heirloom – Coal-Black Skin with a Sharp, Crisp Bite.

Black Spanish Round is a fascinating and historic variety that dates back hundreds of years. Unlike typical summer radishes, this "winter" variety produces large, globe-shaped roots (up to 3–4 inches) with a unique, rough, coal-black skin.Inside, the flesh is a brilliant, contrasting snowy white, famous for its firm, crisp texture and a bold, peppery "kick" that mellows beautifully when cooked.

Each pack contains approximately 750 seeds. This variety is exceptionally hardy and is designed to be harvested during the autumn and winter months when other fresh garden produce is scarce. It can be left in the ground until Christmas or lifted and stored in boxes of sand for several months. Whether sliced wafer-thin into winter salads, grated into stir-fries, or roasted like a turnip, the Black Spanish Round adds both visual drama and a powerful punch of flavour to the table.

Extend Your Harvest into Winter – Dramatic Appearance & Intense Peppery Flavour.

• Historic Heirloom: A traditional variety prized for centuries for its cold hardiness and exceptional storage life.

• Bold Contrast: Features soot-black skin and pure white flesh—a stunning addition to any gourmet salad or vegetable platter.

• Versatile in the Kitchen: Excellent raw for a spicy crunch, or sautéed, roasted, and pickled to soften its peppery bite.

• Winter Hardiness: One of the most cold-tolerant radishes; it can stay in the ground through light frosts for fresh picking until the year's end.

Growing Instructions

• Variety: Black Spanish Round (Winter Type)

• Pack Size: 750 Seeds (approx.)

• Position: Full Sun; prefers fertile, loamy soil with good drainage.

• Sow Outdoors: June to September (best avoided in the heat of early summer to prevent bolting).

• Sowing Depth: 1.5cm (0.5in).

• Spacing: Rows 30cm apart; gradually thin seedlings to 10cm (4in) apart to allow for larger globe development.

• Harvest: September to December (approximately 8–10 weeks from sowing).

Gardener’s Tip: To keep the roots from becoming too woody, ensure they receive consistent water during dry spells in late summer. For an even longer harvest, protect the crops with cloches in late autumn or lift them in November and store them in boxes of damp sand in a frost-free shed or cellar.