Alabaster
Radish
MORAVOSEEDUser rating
0 votesAbout product
Description
This radish variety is characterized by high resistance to bolting and diseases, ensuring a stable and high yield. The dense internal structure of the root contributes to good storage, making Alabaster suitable not only for immediate consumption but also for long-term storage. Manual harvesting helps preserve fruit quality and minimize damage.
Alabaster is recommended for cultivation in open ground during the summer. Due to its characteristics and origin from the manufacturer Moravo Seed (Czech Republic), this hybrid combines reliability, high productivity, and excellent taste qualities, making it an attractive choice for gardeners and farmers.
Specifications hover over for a hint about the specification
| Redis Type | |
|---|---|
|
Growing Period
Growing Period
For autumn-winter cultivation of radish, varieties with low branching and short growing period are preferable, which exhibit strong root growth under low light conditions. |
|
|
Maturation Period
Maturation Period
Vegetation period from emergence to technical maturity 30-50 days. |
70 - 80 days |
|
Root; shape
Root; shape
Roots can be round, elongated-round, cylindrical, conical. |
|
|
Root vegetable; color
Root vegetable; color
Carrot root can be orange, red-orange, pink, yellow, white, purple. The intensity of color depends on the content of pigments. |
|
| Catalog | Catalog → Radish |
| Manufacturer | MORAVOSEED |
| Originator | MORAVOSEED |
| Originator | John Bertinat Seeds |
| Country | Czech Republic |
Store offers · 9 from 4 stores
Prices are updated on loadAggregator catalog: prices are collected automatically from store websites, normalized by AI and converted at the current exchange rate. Before ordering, confirm the price and availability on the store's website. This block is not indexed by search engines — the data is loaded after the page opens.
See also
Often considered together with this variety
Recently viewed
Similar items in this catalog section

























Comments · 0