Sakurajima Radish (Raphanus sativus)

Sakurajima Radish (Raphanus sativus): gargantuan radish cultivar (the largest in the world), also famous for the tenderness it retains despite its record tonnage. The name comes from the place of cultivation, in which records it first appeared in the mid-nineteenth century, probably imported from China. It adapts perfectly to the light land of the volcano, in the last century the trade of this vegetable was exceptionally flourishing. Cultivation takes place on raised pits so that the root, becoming thicker, does not compact the soil or expose itself too much. The average weight is around 6-7 kg, but being very mindful of the cultivation you can easily get to exceed 15 kilograms. The taste is spicy without excesses, the pulp remains incredibly tender throughout the cultivation period, it hardens only when the plant, at the first heat, starts the production of seed. We have been cultivating it for a few years, we are at the skirts of the Castelli Romani, at the orchards of Rome, with mainly sandy soil and we have never encountered difficulties. We were undecided on the distribution, however, because it is not suitable for beginners, it requires a well-worked soil, without water stagnation and even when cultivating on elevated garden bedes, it is necessary to earth up often, the same for caissons and in large pots.

The harvest starts 90 days after sowing, it doesn't suffer snow nor frost. It prefers poor soils. Planting space: 70cm between the rows and 70 cm between plants.