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Radish, Chinese Red Meat

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45-60 days. This vibrant, cool-season radish will add a splash of color to the market table, especially during the winter months. Sometimes called “Watermelon Radish,” as cross-sections of the sweet root actually resemble slices of watermelon. This is also known as the “Beauty Heart” radish of historic China. It has round roots, which can be harvested from 2-5 inches across, and has white and green skin, but the magic is in its rose-red center, which is sweet, crisp, and delicious. It should come as no surprise that this is well suited to winter harvest, as the Chinese Red Meat has historically been considered a winter “fruit radish” in the northern city of Beijing, where during the winter months it serves as a crispy, sweet, and refreshing fruit substitute. This variety is best when harvested in cooler weather for the sweetest roots. Chinese Red Meat is perhaps the sweetest radish that we have tried; it is bursting with fruity, complex flavor! This winter radish is also an excellent choice for pickling, and when stored properly will last several months! It must be grown in the shorter days of late summer through winter. Spring-planted roots will bolt early.

 Place of Origin: China
Use: Snacking, salads, pickles, cooking
Germinates In: 3-9 days
Ideal Germination Temperature: 60-88 F
Seed Depth: 1/4 inch
Plant Spacing: 4 inches

Collections: Catalog

Category: Bulk

Type: Radish