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Hortyjardín

Watermelon Radish Seeds

Watermelon Radish Seeds

Regular price $ 35.00
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Watermelon Radish
It is known as beauty heart, roseheart radish, shimrimei, rooseheart and red meat. It is no larger than a tennis ball and is a variety of Chinese radish. Its flavor is reminiscent of pepper and almond.

Watermelon radish is a product of Asian origin that is consumed in Japan, but is very little known in the rest of the world. It is only grown in China, Japan and now, also in Mexico.

Their high season runs from March to November, although they are available all year round.

It is a thick, edible root, globular in shape. Its exterior is creamy white or pale green. The flesh of the watermelon radish is white the closer it is to the outside and turns into bright, circular streaks of pink and magenta towards the center. Hence, the "watermelon" reference. The meat is tender, crispy, succulent and firm. Its flavor is mild, slightly spicy with some sweet notes.

Sowing: Radishes are one of the vegetables that does not need transplanting, so the place where we plant it will be where it will develop until harvested. They grow well in the ground, planters or containers with a minimum depth of 10 cm. To sow you can make small furrows 1-1.5 cm deep and with a distance of 8-12 cm between them.

Place 1-2 seeds every 5 cm and cover with soil or mixture. Water immediately after sowing, do not let the soil lose moisture.

Anywhere in the world from early spring until November. They take around 65 days to mature. You can sow every two weeks for a continuous harvest.

Sow the seeds in fertile, well-draining soil. The soil should be sandy and rich in organic matter.

Cultivation: Irrigation should be regular. Lack of water causes fibrous tubers, and excess water causes bulging and hollow tubers.


Germination: After 10 days the first seedlings will begin to sprout, eliminating the closest ones and leaving a space of 5 cm between one plant and another, although if we distribute the seeds well we will avoid thinning. Discarded seedlings cannot be used.

Although it is a very fast crop, we can have problems with pests and diseases, especially aphids and larvae. Check your plants twice a week, especially the undersides of the leaves. A strong infestation of caterpillars can destroy the leaves of your plants in a couple of days. You can apply water with biodegradable soap or remove the caterpillars by hand.

Harvest: To know if our radishes are ready, we must remove a little soil around the plant to check its size. In general, ready radishes usually show the top 2cm to 3cm above the ground. It takes about two months from sowing to mature.


To get them out of the ground we must take all the leaves and remove our radish. If the soil is compressed it may take a little work, we can help ourselves with a transplant shovel.

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