SKU #65297
·
45 views
PINK RADISH
Radish
GavrishUser rating
0 votes0% positive reviews
No ratings yet — be the first.
Redis Type
Radish
Growing Period
Spring, Summer, Autumn
Maturation Period
20 - 25 days
Root; shape
Round
About product
Radish variety Pink Radish is an early-maturing variety, ripening within 21-25 days. This variety is recommended for cultivation both in open and protected ground, allowing for early harvests for sale in bunches or personal consumption. Seed sowing is performed in April – early May and again in mid-July to August at a depth of about 1 cm with a row spacing of 5x15 cm. The yield is approximately 1.…
Redis Type
Radish
Growing Period
Spring, Summer, Autumn
Maturation Period
20 - 25 days
Root; shape
Round
Description
Radish variety Pink Radish is an early-maturing variety, ripening within 21-25 days. This variety is recommended for cultivation both in open and protected ground, allowing for early harvests for sale in bunches or personal consumption. Seed sowing is performed in April – early May and again in mid-July to August at a depth of about 1 cm with a row spacing of 5x15 cm. The yield is approximately 1.7 kg per square meter.
The radish tubers of the Pink Radish variety have a round shape, uniform, with a diameter of 4-5 cm and a bright pink color. The flesh is white, juicy, and hollow-free, providing a delicate taste and pleasant texture. The mass of one tuber varies from 15 to 20 grams. The thin skin makes this radish especially attractive for fresh consumption.
This variety is characterized by its unpretentiousness and disease resistance, which reduces care requirements and makes it convenient for cultivation by both novice and experienced gardeners. Pink Radish is widely used in culinary applications for preparing salads, appetizers, sandwiches, as well as cheese spreads, thanks to its delicate taste and juicy structure.
The radish tubers of the Pink Radish variety have a round shape, uniform, with a diameter of 4-5 cm and a bright pink color. The flesh is white, juicy, and hollow-free, providing a delicate taste and pleasant texture. The mass of one tuber varies from 15 to 20 grams. The thin skin makes this radish especially attractive for fresh consumption.
This variety is characterized by its unpretentiousness and disease resistance, which reduces care requirements and makes it convenient for cultivation by both novice and experienced gardeners. Pink Radish is widely used in culinary applications for preparing salads, appetizers, sandwiches, as well as cheese spreads, thanks to its delicate taste and juicy structure.
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. |
20 - 25 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 | Gavrish |
| Originator | Gavrish |
| Originator | Гавриш Сергей Федорович |
| Originator | Цюнель Михаил Мечиславович |
| Originator | Цюнель Анатолий Мечиславович |
| Originator | Гавриш Дмитрий Сергеевич |
| Originator | Баранов Алексей Владимирович |
| Country | Russia |
Store offers · 2 from 2 stores
Prices are updated on loadLoading offers…
Aggregator 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