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Long Scarlet Cincinnati Radish

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Market price: $3.75
Our price: $2.49
SKU170151
SKU170152
SKU170153
SKU1701512

Quantity 290 item(s) available
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Raphanus R. sativus

Long Scarlet Cincinnati Radish (30 days)

 

Long tapered deep red roots that are 6-7" long.

Long Scarlet has crisp, tender white flesh, medium tops, for bunching.

Very heavy yielding variety.

Excellent for home garden or market.

1935 Isabell's Seed Catalog says about Cincinnati Market Radish...
"The finest long red radish. This superior forcing radish was bred up by the Glass Gardeners near Cincinnati and no finer radishes go into any market. The tops are so small that the radishes may stand touching one another in the rows. Grows perfectly straight and smooth, 6 to 7 inches in length. Skin scarlet colored, very thin, the flesh crisp, brittle and of a delightful flavor. Ready for market in 35 days"

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield

Sun

¼" - ½" 50-70 50-80 3-11 4-6" 1-3" 90 lb. Full

Raphanus sativus

Planting Tips for Heirloom Radishes:

Radishes are a cool season crop and are quick to mature.  These heirloom seeds can be planted in spring or fall.  Due to the small size of these seeds and vegetables, most people will use a furrow technique when planting.  Sow in shallow furrow and cover with ¼” of sifted compost or light sand.  Later after the first few true leaves appear, it is best to then thin to final spacing.  Remember larger spacing will result in larger heirloom radishes but will take longer to mature.

Be sure to seed every few weeks if you desire a steady crop of heirloom radishes out of your garden.  Nothing can be easier to grow.  Consistent watering will tend to elimnate woody roots and a better tasting radish.

Seeding Care for Heirloom Radishes:

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.

 

Radish and Cucumber Salad

Combines two crunchy vegetables in a herb-scented, sweet and sour dressing.

3/4 cup cider vinegar

1/4 cup sugar

3 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsely

3/4 teaspoon mustard seed

1/4 teaspoon each salt and peper

3 large cucumbers, rinds scored and very thinly sliced

1 cup thinly sliced radishes

Combine vinegar, sugar, salt, dill, parsley, mustard seed, salt and pepper; stir to dissolve sugar. Add Cucumbers and let marinate in refrigerator for several hours. To serve: add the radishes and mix thoroughly.

Serves 6

This recipe is from "Recipes from a Kitchen Garden" by Renee Shepherd and Fran Raboff

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