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Radish "Scarlet Champion"
Raphanus sativus L. var. sativus
0.62€
Ex Tax: 0.50€
Ex Tax: 0.50€
Radish "Scarlet Champion".
An early variety for open and protected ground. The growing season is 28-30 days (from sowing to harvesting).
The root crop is round, bright red, the flesh is white, juicy. The taste is weak. Resistant to flowering.
1,0 g = 70-130 seeds.
An early variety for open and protected ground. The growing season is 28-30 days (from sowing to harvesting).
The root crop is round, bright red, the flesh is white, juicy. The taste is weak. Resistant to flowering.
1,0 g = 70-130 seeds.
* How to sow radishes?
Radish seeds are large, so they should not be sown, but laid out immediately sparsely, according to the scheme 4x4 or 5 x 5 cm for regular varieties and 10 x 10 cm for giant radishes.
If the crops are too dense, transplant the radishes. Like all round root crops, it easily tolerates transplanting at the age of 2-3 true leaves, but with dense crops it will certainly go into the arrow, and you will not get a root crop.
If you do not want to do the rather laborious work of transplanting, then at least thin out the plantings.
Marinated Radish with Honey and Herbs.
It's fast, delicious, and very beautiful. Sandwiches with cream cheese and pickled radish are incomparable; you can also decorate salads or hot dishes with these slices. Preparation takes only 5 minutes, and the appetizer is ready in 24 hours! Radish is the first root vegetable to ripen in the garden, so this bright snack will decorate your table in spring.
Characteristics:
Preparation: 5 minutes (+24 hours marinating).
Quantity: 500 ml.
Calories (per 100 g): 28 kcal (Protein: 1 g, Carbs: 6 g).
Ingredients:
- 1 bunch of red radishes;
- 1 tsp salt;
- 1 sprig of dill;
- 3 bay leaves;
- Spices: cloves, allspice, black pepper, mustard seeds;
- 1 tbsp honey;
- 3 tbsp apple cider vinegar;
- Water.
Preparation Method:
1. Prep vegetables: Cut off the tails and tops of the radishes. Wash thoroughly (no need to peel). Slice the radishes into thin, almost transparent circles. A "Mandoline" slicer works best, but a sharp knife will do.
2. Packing: Place the sliced radishes loosely into a half-liter jar (do not pack them tight). Fill almost to the top.
3. Measuring water: Pour cold water over the radishes in the jar, then pour this water into a saucepan to measure the exact amount needed. Remove 3 tablespoons of water from the saucepan (to be replaced by vinegar).
4. Boiling spices: Add salt, bay leaves, peppercorns, cloves, and mustard seeds to the water. Bring to a boil and cook for 4 minutes.
5. Herbs: Add a sprig of fresh dill (or your favorite greens) to the jar with the radishes.
6. Marinade: Cool the brine to room temperature. Add honey and apple cider vinegar to the cooled brine. Stir and taste. Adjust the balance of sour, sweet, and salty to your liking.
7. Pouring: Pour the cold marinade over the radishes. The liquid must cover the vegetables completely.
8. Result: Close the jar tightly. Refrigerate for 24 hours. A day later, luxurious pink, spicy, juicy slices are ready!
