Radish "Red Meat"

Radish "Red Meat" with green and white skinned tennis ball sized roots have an inner core of bright magenta.
Unusual crimson-red color of the pulp.
It combines high commercial qualities, increased productivity, rapid growth and healing properties.
Root crops are leveled, do not form branches, do not crack, rounded in shape with a diameter of up to 8 cm.
The flesh is crisp, sweet, slightly nutty with a touch of "heat" only in the outer white flesh. Perfect for salads, on their own as a gourmet vegetable, sprinkled with sugar or carved into roses.
They store for several weeks in a fridge. 
Crops in: 65 Days.
Sowing Instructions: needs warm weather to develop properly so don t sow before mid summer. July-August sowings are best. Either sow outdoors or in modules for transplanting.
To sow outdoors sow very thinly 6 mm deep in rows 30 cm apart and thin the seedlings out gradually to 30 cm apart or sow the seeds singly 6 mm deep in modules filled with moist seed compost. Germination takes 5-10 days at 15-20 °C.
Growing Instructions: Grow cool, keep moist and plant out before the roots start to swell or receive any check or damage. Space them 38 x 38cm apart. 
Aftercare Instructions: They will grow well in any soil but must be kept well watered. Harvest in late summer/autumn.