Black Spanish Round is one of the oldest known radishes in European cultivation, documented since the 1500s and grown as a hardy winter storage radish. It produces round to top-shaped roots with rough, coal-black skin and dense, pungent white flesh. Unlike quick spring radishes, it is sown in summer for a fall harvest and stores exceptionally well through winter in a root cellar. The flesh is firm and sharply flavored, traditionally used in hearty cooked dishes, grated raw with fat and salt, or valued in folk cooking. Its thick skin and solid interior give it outstanding keeping qualities, making it a staple of pre-refrigeration winter gardens and a favorite among heirloom and storage crop enthusiasts.
Flavor Profile
Pungent, sharp, and robust with dense firm flesh; hotter than spring radishes and mellowing somewhat with cooking or storage.
Visual Characteristics
Round to top-shaped roots with rough matte coal-black skin and firm pure-white interior flesh.
Growing Tips
Sow in summer for fall harvest; the thick black skin gives excellent winter storage in a cool cellar.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.