SAFLAX Gift Set - Organic - Radish - Cherry and 50 similar items

SAFLAX Gift Set - Organic - Radish - Cherry Bell - 100 seeds - With gift box, card, label and potting substrate - Raphanus sativus Small, round and crunchy spicy Mail a growing gift to a friend. Coming with the seeds you chose, a little box (17 x 12 x 2 cm) ready to mail, sticker to label the box, greeting card for your personal notes and germfree and permeable potting substrate based on coconut fiber (dried block) in a stand-up bag. This way your friend will be ready to start right away when your gift arrives. The early-ripening Cherry Bell with its scarlet red, spherical and crunchy root is a very popular choice with growers. The cultivated radish belongs to the family of radishes. The small, round, red tubers make the most famous varieties, but there are many different shapes and colours of radish. In the kitchen: The red radish should not be kept in the earth for more than six weeks, as it will lose its typical spicy taste and become woody. As soon as the plant starts to bloom, usually the radish is not good to eat anymore. They should be eaten fresh and are not suited as stored vegetables. Root vegetables like radish are best harvested during the late afternoon to ensure the highest vitamin value and the lowest content of nitrates. Check the size of the tubers daily on the plants with the biggest leaves. If they are about 2 to 3 cm in diameter, the radish would be ripe and you can harvest all tubers of this size. Radish is mostly eaten raw in various salads. When sliced or cut up it is nicely suited for adding to a potato salad where its spicy crunchiness goes well with the cool potato and mayonnaise. Natural Location: The origin of radish is presumed in the Near East or China, as wild varieties of the plant were found in these regions. Cultivation: Sow the seeds with a delay about every four weeks to be able to harvest from April until October. The last batch of seeds can be sowed outdoors until the beginning of September. As soon as the soil is free of frost, the radish can be sowed at temperatures of around 10 Celsius and above. Place the seeds in about 1 cm deep, flat furrows that are padded with some organic compost. Leave a space of about 4 cm between the seeds and about 10 cm between the furrows. If the seeds are placed too close to each other the plants will only develop plenty of leaves, but no tubers. From sowing until the harvest it will take between 4 to 8 weeks. Re-seed the radish time and again to get crunchy fresh radish all gardening season long. You might also use flower boxes on the balcony or windowsill for cultivation. Fill the pots or boxes with organic vegetable substrate and sow the seeds in the same way as with outdoor cultivation. Place: Radish needs plenty of light and prefers semi-shaded and wind-sheltered places for cultivation. At least 3 to 4 hours of sunlight would be ideal. Care: Due to the rather short cultivation period, no special care is necessary. However, as radish is a rapidly growing plant, it should be watered sufficiently and evenly every day especially with dry and hot weather. Otherwise, the tubers will become spicy and woody. With the pre-culture adequately enriched with humus and the soil being nicely broke up, the radish will not need additional fertilizer. During Winter: Sadly, there will be no radish during the winter.