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Radish "Rover" F1
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Radish "Rover" F1 - Raphanus sativus L. var. radicula.
A tender delicacy and an early source of vitamins!
A high-yielding universal radish hybrid, resistant to long daylight hours, heat, and lack of moisture, which makes it suitable for cultivation throughout the entire spring-autumn season.
The root crops are uniform, bright red, very large – up to 6–7 cm in diameter. The vegetation period for spring sowing is only 37 days.
1.0 g = 70-130 seeds.
A tender delicacy and an early source of vitamins!
A high-yielding universal radish hybrid, resistant to long daylight hours, heat, and lack of moisture, which makes it suitable for cultivation throughout the entire spring-autumn season.
The root crops are uniform, bright red, very large – up to 6–7 cm in diameter. The vegetation period for spring sowing is only 37 days.
1.0 g = 70-130 seeds.
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Agrotechnics: for sowing radishes, choose a plot that emerges early from under the snow, with light, highly fertile soil.
Predecessors of radish can be any vegetable crops, except for the Cruciferous family (cabbage, radish).
Before sowing, fertilizers are applied to the soil. Radish is sown in several terms: at the end of April (the bed is covered with film before germination), subsequently, if necessary, sowing is carried out with an interval of 2-2.5 weeks. For winter storage, late-ripening varieties are sown in early August.
Seeds are sown in rows with a spacing of 10-12 cm, a distance between seeds of 2-3 cm to a depth of 1-1.5 cm.
After emergence, it is necessary to regularly loosen the soil and keep it moist.
In the height of summer, with the longest daylight hours, standard radish plantings are recommended to be shaded (but Rover F1 is resistant to bolting!).
To obtain an earlier and later harvest, radishes are grown in protected ground (in spring, seeds are sown in early March, in autumn - in early September).
1.0 g = 70-130 seeds.
Salad "Baltic Breeze": Radish, Strawberry, and Soft Cheese.
This salad is a real "vitamin bomb". Scientifically speaking, it's the perfect balance: fats from cheese and oil help absorb fat-soluble vitamins (A, E) from greens, while Vitamin C, abundant in both radish and strawberries, boosts immunity.
Ingredients: large-fruited, non-bolting radish (Duro or Rover): 10–12 pcs (choose firm, juicy roots).
Fresh strawberries: 200 g.
Fresh cucumber: 2 medium (for watery crunch).
Cheese: 100 g. Feta, goat cheese, or Cottage cheese are ideal.
Greens: Arugula/Rocket (for a peppery touch) and mint (for freshness).
Nuts: Pine nuts or toasted sunflower seeds — 2 tbsp.
For dressing ("Honey Vinaigrette"): Extra Virgin Olive Oil — 3 tbsp. Lemon juice or apple cider vinegar — 1 tbsp. Honey (liquid) — 1 tsp. Grainy mustard (Dijon) — 1 tsp. Freshly ground black pepper and salt — to taste.
Preparation.
1. Prep the "star": wash the radish thoroughly. Slice it into very thin rounds (slices).
Chef's Tip: if the radish seems too spicy, soak the slices in ice water for 10 minutes. This will wash away excess essential oils and make the texture extra crunchy (cell turgor restores).
2. Chop companions: cut strawberries into quarters or slices. Cut cucumber into half-rings.
3. Assembly: place a "pillow" of arugula on a wide plate. Randomly but beautifully arrange slices of radish, cucumber, and strawberry on top.
4. Cheesy accent: crumble the cheese by hand over the salad.
5. Dressing (emulsification): in a small jar, mix oil, lemon juice, honey, mustard, salt, and pepper. Shake the jar vigorously until the sauce turns white and thickens.
6. Finale: pour the dressing over the salad just before serving. Sprinkle with nuts and garnish with mint leaves. Bon appétit!
