•American grown seeds
•Sow: Spring for summer harvest and late summer for fall harvest.
The word “belle” means beautiful in French. And Cherry Belle is a beautiful example of a radish that looks just like a poster image from a green grocers shop: small, uniformly round, bright red-pink, and with crisp, tasty snow-white flesh inside that attractive skin. Cherry Belle radishes really are cherry red, and generally are harvested when they reach ¾ inch or at most one inch in diameter. Because this radish selection is such an early starter in the garden calendar, it may take less than a month from seed to table! Most growers state that Cherry Belle radishes mature in anywhere from 21 to 27 days, so be sure to get back into the garden soon after sowing, to harvest these mouthwatering vegetables while they are the most tender.
The radish is commonly served as a grated condiment, and used in soups, stews and pickles. The greens can also be pickled, as well as stir-fried, mixed into rice or turned into a condiment.
Red radishes are packed with Vitamins E, A, C, B6, and K. Plus it's high on antioxidants, fiber, zinc, potassium, phosphorous, magnesium, copper, calcium, iron and manganese. And each of these is known to keep our body in good working condition.
Plant after the danger of frost has passed in the early spring. For fall radishes, plant in late summer. Sow radish seeds thinly in rows about 6" apart and cover with 1/2 inch of topsoil. Plant in full sun and space plants 2 to 4" apart. Keep soil evenly moist and lightly firm it over the seeds. Keep weeds under control and moisture continuous to promote growth. Grow time is about 25 days. About 25 days after planting, you can pull spring radishes. Push back the soil to check for bulbs and give a couple radishes a taste-test to check if they are ready. Finish your harvest before warmer weather arrives. For storage, cut the tops off the radishes and keep in a plastic bag at a temperature of 32-40 F. The radishes can last in the refrigerator for up to three weeks.
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