Radish
Radish ‘Red Meat’
Radish ‘Red Meat’: Sowing, planting and harvest calendar
Radish 'Red Meat', also called watermelon radish, is a cultivar of Raphanus sativus, in the cabbage family. It belongs to the large-rooted radishes grown for autumn harvests and storage. The watermelon name mainly refers to the contrast revealed when it is cut. It is not crossed with a watermelon and remains a radish in structure and flavour.Roots are round, with white or very pale skin and a shoulder often tinted green. Inside, bright pink to pinkish-red flesh is surrounded by a paler edge. The contrast between an understated exterior and a colourful centre distinguishes it from conventional red radishes, whose flesh is usually white. Size varies with selection and conditions: roots may reach several centimetres across, around 5 to 10 cm at harvest.Foliage forms a fairly large tuft above the crown. The swollen part is the plant's main food interest. Flesh is firm, juicy and crisp, with a generally mild…
