Description
Radish ‘Long Black’ has long roots to 25cm, with black skin and crisp, white flesh. The flavour is strong and pungent, and builds in intensity. ‘Long Black’ can be served raw or cooked. When cut, the radish releases strong, sometimes eye-watering fumes. Slice thinly to serve raw. The flavour softens when cooked but is still spicy.
Radishes require consistent moisture to grow well.






