Radish black

The black radish varieties are firmer and work well as a side dish when briefly streamed, or as an addition to soups and to add flavour to remoulade.

Radish black
Radish black

Radish black – Fresh from Pfalzmarkt

J Jan
F Feb
M Mar
A Apr
M May
J Jun
J Jul
A Aug
S Sep
O Oct
N Nov
D Dec

Cultivation & harvest

Black radish thrives in full sun to partial shade locations. A loose, deep soil with a high humus content is preferred for cultivation. A regular water supply is also essential for a high-yield harvest.


The black radish is processed peeled due to the firm skin. In addition to the use as a raw food, there are many other possibilities for processing the black radish. Steamed, the radish is often served as a side dish with meat. Moreover, the pungency of the radish also provides a pleasant seasoning in soups, sauces or remoulades.


Black radish can be stored in a cool cellar for a long time. If this is covered with sand, it can be kept fresh in a cool place until next spring.