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Approx 30 seeds in the pack.
Black Radish (کالی مولی) is a traditional heirloom variety known for its deep black skin, crisp white flesh, and mildly spicy flavor. This nutrient-rich root vegetable is perfect for pickling, salads, and traditional dishes. It’s packed with vitamin C, fiber, and antioxidants—great for digestion, liver health, and overall wellness. Easy to grow and well-suited to Pakistan’s cool-season climate, it’s an excellent choice for kitchen gardens and small farms.
Growing Instructions (Pakistan):
Soil:
Use loose, fertile, well-drained soil enriched with compost or organic matter. Avoid heavy clay soils.
Ideal pH: 6.0 – 7.0.
Best Sowing Season:
October – March (cool months).
Sowing Method:
Sow seeds directly ½ inch deep in the soil.
Keep 2–3 inches between plants and 12–15 inches between rows.
Thin seedlings after germination to ensure healthy root growth.
Watering:
Keep soil consistently moist but never waterlogged.
Sunlight:
Requires full sun for 6–8 hours daily.
Germination:
Takes 6–10 days under suitable conditions.
Harvesting:
Ready in 50–70 days after sowing.
Harvest when roots are firm, black-skinned, and white inside.
Features & Benefits:
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Authentic heirloom black radish variety
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Crisp, spicy flavor and firm texture
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High in vitamin C, fiber, and antioxidants
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Excellent for pickling, cooking, and fresh salads
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Ideal for home gardeners and cool-season cultivation