Radish 'Saxa'

Smooth, round crimson roots with a good crunch. They look particularly beautiful sliced into rounds, pure white flesh contrasting with the bright red skin. They taste best pulled straight out of the ground, soil rubbed off on a trouser leg. Eat from marble sized, all the way to the size of a ping pong ball. You'll be surprised at how big the roots can get without getting spongy or spicy. This variety has a particularly long harvest window and is resistant to downy mildew.

Sow: February (undercover) until May. Sow little and often.
Harvest: 4 weeks from sowing, longer if sown early.
Kitchen: Raw, pickled or braised. Pairs well with fats (melted butter, aioli, sour cream, yogurt, walnuts), aromatics (rosemary, anise, thyme, dill, mint), citrus (lemon).

4g / ~275 seeds
Germ: 89% Oct 24