Description and characteristics of the best types (varieties) of radish for open ground

Description and characteristics of the best types (varieties) of radish for open ground

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One of the healthiest vegetables in our gardens is radish. Usually they grow black, but there are several types of radish. The skin of the root vegetable is white, green, and red, although the flesh of all varieties is often white, dense. There are winter and summer varieties of vegetables, depending on the time of consumption of the product. And all varieties of vegetables are beneficial. The root vegetable is used to cleanse the body, improve the functions of the gallbladder. And it is difficult to recover from a cough without a radish.

Characteristics of radish for open ground

Radish belongs to the representatives of the Cruciferous family.

For open ground, biennial varieties of vegetables, or winter, and annual, have been bred. If you sow the plant early, then in the summer it will bloom, ending its growing season.... Winter varieties take longer to develop, so they do not have enough warm days to form seeds.

The features of the root crop include:

  • resistance to frost, temperature drops;
  • exactingness to light, soil fertility;
  • moisture-loving;
  • unpretentious care;
  • yield, subject to the rules of agricultural technology.

The vegetable does not like thickened plantings. For proper growth and formation of large root crops, seeds need to be planted at a distance of 30–45 centimeters from each other with an embedment to a depth of 2–3 centimeters.

To store the radish all winter, you need to plant seeds in open ground no earlier than mid-June, you can at the beginning of July. For use in summer and autumn - at the end of April.

For culture, you need to feed the soil with mineral complexes with ammonium nitrate, superphosphate, potassium chloride. Before planting, it is better to fertilize the area with humus or compost in the amount of 3-4 kilograms per square meter.

During the summer, the beds with radish need weeding, loosening, watering.

Radish varieties

The radish is divided into varieties according to the ripening rate. There are early, mid-season and late species. In addition, the vegetable is divided according to the color of the root crop into black, white, green and red. They differ in the shape and size of the fruit, as well as in taste.


Varieties of black radish produce round, conical or oblong root crops. And the weight of the product is different depending on the variety. The black radish has a dense skin with a smooth or rough surface. White juicy pulp is hidden under it. Black radish has a burning, bitter taste. The fruits contain essential oils, a lot of vitamin C.

Winter round black

The variety is late-ripening, as it ripens 110–120 days after planting the seeds. It has a black, grooved rind and a pungent white flesh. Stored until spring.


The radish ripens in 75 days. A round root vegetable weighs up to 200 grams. The pulp has a sharp, sweet taste.


The winter variety of black radish is prized for its excellent keeping quality. The fruit has a juicy pulp with a slight bitterness. They reach a mass of up to 250 grams.


One of the later varieties gives round root crops, reaching a diameter of 10 centimeters, and weighing 300 grams. Until spring, the vegetable is stored in the cellars.

Uncle Chernomor

The vegetable reaches technical ripeness in 75–90 days. For a rounded root vegetable, a pungent, sweetish taste is inherent. The dark skin is smooth or grooved. It is used for food in the autumn-winter period.


The mid-season variety is distinguished by elongated cylindrical fruits. The optimum weight is 200–20 grams. The sweet-spicy pulp tastes good, therefore it is used in salads. The advantages include resistance to cracking.


Bred for winter storage. A root vegetable with snow-white pulp has a mass of 260 grams, and a diameter of up to 10 centimeters.


The recently bred species of black radish is famous for its large, half a kilogram of root crops. Use round fruits in salads, slicing. They retain their beneficial qualities until the next harvest.

Black medicinal

The black flat-round fruits reach ripeness in 70–90 days. Under the smooth - white dense flesh. The mass of one specimen reaches from 200 to 500 grams with a length of 10 centimeters. The vegetable is used for medicinal purposes. It keeps well in winter.


White root vegetables are not as pungent as black ones, but are suitable for consumption raw, resembling radish in taste. More often fruits are elongated. Unlike other varieties, white radish, or daikon, can be consumed by those who suffer from dysfunctions of the gastrointestinal tract, loss of appetite.


A subspecies of Japanese daikon is delicate in taste, with a sweet top of the fruit. High yield of the variety - up to 12 kilograms per square meter, moreover, the mass of one root crop can reach 1.5 kilograms. The variety is afraid of a drop in temperature.

Moscow hero

A mid-season daikon of domestic selection reaches maturity within 80–85 days. Cylindrical root crops 75 centimeters long are immersed in the ground by a third. Fruit weight reaches 1-2 kilograms.


The radish needs about 70 days to reach ripeness. The variety has an excellent taste - delicate, with a slight bitterness. The snow-white pulp is used for making salads. The fruits are characterized by good keeping quality.

Dragon tooth

The elongated conical root crop 60 centimeters long completely goes into the ground. The variety tolerates frost well, does not shoot. Ripens in 70–75 days.

The Dragon

The mid-season variety is famous for its cylindrical-conical root crops weighing up to 1 kilogram. The vegetable is distinguished by high yields, the fruits are well preserved during the winter.


The variety is suitable for outdoor cultivation. Daikon pleases with white juicy fruits in 50-60 days. The vegetable is recommended for fresh consumption and winter storage. It is suitable for dietary and baby food, as it has a delicate pulp without bitterness.


Daikon ripens quickly, in 53–57 days. Long roots with a rounded greenish head go into the soil by a third of their length and are easily pulled out. The juicy white pulp has a sweetish refreshing taste without pungency. Daikon yields are up to 7 kilograms per square meter.


One of the popular varieties of white radish is early maturing. The first product is received in 35–45 days. The round daikon fruit has a juicy crunchy pulp with a spicy-sweet taste. Fruits weighing 200-400 grams are preserved for 2 months.


Green radish is considered the record holder for the number of minerals. It is called Margelan or Chinese by its place of birth. One of the most unpretentious plants has gained popularity due to the tenderness of its taste.

Green Goddess

The correct round shape and pleasant green color are characteristic of the variety. Fruits weighing 400 grams contain a small amount of bitterness. The root crop ripens after 60-63 days. The radish is resistant to flowering and is famous for its versatility.


The early ripening product is characterized by high yields, the best taste and medicinal properties. The root crop is oval-round, weighing 250 grams, covered with a rough greenish peel, with a juicy, white pulp.


The first harvests are obtained in 60–65 days. Up to 6 kilograms of root crops are dug from one square meter. Fruits, small in diameter, have a greenish color on top and on the inside.


The red vegetable obtained by crossing has many advantages: a sweetish taste without bitterness, white flesh. There are varieties with a pink center and white skin.

Lobo Troyandova

The Chinese radish, or lobo, has large fruits with delicate sweet flesh. The growing season of the variety lasts 80 days. Fruits of an oval-shaped pink color reach a weight of 700 grams. Up to 6.5 kilograms of root crops are harvested from one square meter.

Red long

The summer variety has an elongated root crop weighing 150 grams, 14 centimeters long. Under the thin red skin is juicy white flesh. The low-calorie product is suitable for those who wish to lose weight.

Mantang Hong

The hybrid is distinguished by a high presentation of fruits, their rapid growth. The lined fruits are covered with a white-greenish skin on top, and crimson-red inside. The taste of the pulp is close to that of a radish: crispy, juicy, slightly spicy.


The advantages of the variety include resistance to temperature drop, short daylight hours. The radish is resistant to flowering. The period of cultural development is 68 days. The root vegetable is red, round in shape with a conical head, weighing 100 grams. The pulp is distinguished by its whiteness and juiciness.

Red winter

The fruits ripen in 75–90 days from germination. Round in shape, they are red in color, weighing up to 200 grams. Radish with white flesh, sweet taste. The product is recommended for consumption in the period of autumn and winter.

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