Raphanus sativus 'Red Meat' – Attractive winter radish with pink flesh

The Raphanus sativus 'Red Meat' is a unique winter radish specialty that stands out for its unique color and mild, nutty flavor. This radish variety is ideal for gardeners and amateur chefs who want to grow, eat, and present something striking. Red Meat's distinctive character lies in its combination of a white-green exterior and an intense pink to red interior, making each radish a visually appealing and culinary highlight.

Characteristics of Raphanus sativus 'Red Meat'

Red Meat radish forms round to slightly cylindrical tubers about 12 cm in diameter. The white-green outer layer protects the bright pink flesh, which remains firm and crisp when grown and harvested correctly. The flavor is mildly sweet and nutty, making this radish ideal for raw consumption, salads, sandwiches, or as a garnish for culinary preparations.

The plant itself develops a compact rosette of dark green leaves that protect the tubers and promote even growth. Thanks to its reliable growth and attractive color, Red Meat is suitable for both hobby gardens and professional cultivation.

Cultivation and growth habit

Raphanus sativus 'Red Meat' is a winter radish that is best sown outdoors or in a greenhouse for an autumn harvest. This variety grows reliably and easily, making it suitable for even novice gardeners.

Important cultivation characteristics:

• Sowing period: Outside or in a greenhouse from summer to early autumn.

• Sowing method: Direct row sowing, with 20–30 cm between rows and 15–20 cm between plants in the row.

• Harvest period: September to November, depending on sowing date and growing conditions.

• Soil and water: Well-drained, nutrient-rich soil; constant watering prevents the tubers from becoming sharp and woody.

With sufficient water and the correct sowing period, growers can achieve a continuous supply of fresh, attractive Red Meat radishes.

Benefits of Raphanus sativus 'Red Meat'

1. Unique color: White-green exterior with bright pink to red interior.

2. Mildly sweet and nutty: Ideal for raw consumption and salads.

3. Firm and crunchy: Remains tender and tasty when harvested correctly.

4. Easy to grow: Suitable for both beginners and experienced gardeners.

5. Fall harvest and winter radish: Perfect for late harvest and winter storage.

Care tips

To grow the Raphanus sativus 'Red Meat' optimally:

• Keep the soil evenly moist so that the tubers remain tender and crisp.

• Use light, well-drained soil for healthy root development.

• Thin the seedlings where necessary, so that each radish has enough space for optimal growth.

• Harvest early; overripe radishes can become sharp and woody.

Culinary applications

The Red Meat radish is a real eye-catcher in the kitchen. The combination of pink flesh and white-green skin makes this radish ideal for salads, raw dishes, sandwiches, or as a colorful garnish. The firm, crunchy flesh can also be lightly prepared, such as stewing or stir-frying, without losing its texture. Thanks to its striking color and mild flavor, Red Meat is also suitable for sale and culinary presentation.

Why choose Raphanus sativus 'Red Meat'?

The Red Meat winter radish combines a unique color, mild flavor, and reliable cultivation in a single, attractive radish. For home gardeners, this means a consistent harvest of visually striking, crunchy radishes in the fall. For professional growers, Red Meat offers uniform, high-quality radishes that are both culinary and visually appealing. The combination of color, flavor, and versatile uses makes Red Meat a favorite for gardens, kitchens, and professional growers.

With Raphanus sativus 'Red Meat' you bring a tasty, crunchy, and colorful winter radish into your home, ideal for autumn and winter use.