Gournay winter purple radish (Raphanus sativus)
This winter radish produces a long purple root, which can reach up to 25 cm in length. Its flesh is white, juicy and less spicy in taste than most radishes. It can be kept for months in a cool place, in cellars or cold rooms. It can be eaten raw, in carpaccio, in salads, marinated or roasted. Don't forget that the leaves are also edible! This old variety comes from France, more precisely from Gournay-sur-Marne in the department of Seine-Saint-Denis, hence its name. Several market gardeners cultivated here for the Paris markets. There is a mention of this variety in a work dating from the 19th century (Les Plantes potagères, by Vilmorin-Andrieux).
Latin name: Raphanus sativus
Common name: Radish, winter radish
MAINTENANCE AND OTHER CONSIDERATIONS
You can sow densely and thin out the seedlings afterwards.
|Plant type: Biennial|
|Quantity: Envelope of about 60 seeds|
|Exposure: Half shade|
|Shape: In rosette|
|Sowing: Directly in the garden|
|Days to maturity: 40 days|
|Germination: 3 to 10 days|
|Plant spacing: 10 cm|
|Row spacing: 25 cm|
|Depth: 1 cm|
|Width: 5 cm|
|Height: 15 cm to 20 cm|
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