Fothergill's Radish Sparkler 3 Seeds

Details:

• Botanical Name: Raphanus sativus 'Sparkler 3', a premium, highly uniform globe selection within the Radish family.
• Plant Class: Hardy Annual, establishing with lightning speed to go from seed to salad bowl in as little as 3 to 4 weeks.
• Striking Bi-Colour Globes: Bears a prolific abundance of neat, round, globe-shaped roots. The skin features a beautiful dual-colour presentation, with the upper two-thirds blanketed in a vivid, fiery scarlet-red that gives way to a clean, distinct white base.
• Crisp & Peppery Texture: Packed with glistening, solid white interior flesh that delivers a sensational, juicy crunch. It boasts a beautifully balanced, refreshing, and classic peppery flavor that lends an authentic kick to summer dishes without overpowering the palate.
• High-Yielding Space Filler: Highly valued for its heavy-cropping nature and compact habit. Because it occupies very little vertical or horizontal space, it is an elite choice for "intercropping"—sown in the empty spaces between slower-maturing vegetables like brassicas, sweetcorn, or parsnips.
• The Ultimate Salad Essential: A must-have staple for home cooks; perfect for slicing thin into crisp summer green salads, chopping into cold potato salads, floating on chilled summer soups, or serving whole on a crudité platter with dips.

Care Instructions:

• Sowing Position: For a non-stop, continuous supply of crisp radishes all season long, sow small successional batches every 2 weeks from March through to September. Sow seeds thinly directly into finely raked, weed-free, and well-drained soil 1cm (0.5in) deep, in rows spaced 15cm (6in) apart. Position in full sun or partial shade to prevent the roots from overheating during mid-summer.
• Thinning Out: Once the young seedlings emerge, thin them out gradually to space individual plants roughly 2.5–5cm (1–2in) apart. Proper thinning ensures the globe roots have ample room to swell evenly into perfect spheres without compressing one another.
• Moisture & Speed Control: The key to cultivating premium, crunchy radishes is rapid, unchecked growth. Keep the soil or container compost consistently moist but never waterlogged. Regular, even watering keeps the flesh sweet and crisp; allowing the soil to dry out completely stresses the root system, causing the radishes to turn woody, hollow, and unpleasantly hot.
• Harvesting Tip: Pull the roots promptly as soon as they reach roughly the size of a large marble. Radishes left in the ground too long past their peak maturity will rapidly lose their signature juiciness, becoming pithy and overly pungent. Pull them fresh as needed, snip the leaves, wash thoroughly, and serve.