Radish Red Meat Seeds (WINTER) مولی ریڈ میٹ

Radish Red Meat Seeds (WINTER) مولی ریڈ میٹApprox 40 50 seeds in the pack Red Meat Radish ( ) is a unique and visually striking variety known for its red colored flesh with crisp texture and mild, slightly peppery flavor. This high yielding variety produces long, uniform roots ideal for salads, pickles, and stir fries. Rich in vitamins C, antioxidants, and fiber, Red Meat Radish supports digestion and overall wellness. Its colorful roots make it an attractive addition to your kitchen garden

Approx 40-50 seeds in the pack

Red Meat Radish (مولی ریڈ میٹ) is a unique and visually striking variety known for its red-colored flesh with crisp texture and mild, slightly peppery flavor. This high-yielding variety produces long, uniform roots ideal for salads, pickles, and stir-fries.

Rich in vitamins C, antioxidants, and fiber, Red Meat Radish supports digestion and overall wellness. Its colorful roots make it an attractive addition to your kitchen garden and dining table.

Growing Instructions:

1. Soil:
Well-drained, fertile loamy soil enriched with organic matter. Ideal pH: 6.0–7.0.

2. Sowing Time (Pakistan):
Best grown from October to March in cool-season conditions.

3. Sowing Method:

• Sow seeds directly in soil at a depth of ½ inch (1.2 cm).

• Space seeds 2–3 inches apart, with rows 12–15 inches apart.

• Thin seedlings after germination to prevent overcrowding.

4. Watering:
Keep soil evenly moist, but avoid waterlogging to prevent root splitting.

5. Sunlight:
Requires full sunlight (6–8 hours daily) for best growth.

6. Germination Time:
Seeds germinate in 6–10 days under optimal conditions.

7. Harvesting:

• Ready to harvest in 45–60 days after sowing.

• Harvest when roots are firm, bright red inside, and uniform in size.

Features & Benefits:

• Unique red-fleshed radish variety

• Crisp, tender, and mildly spicy roots

• High-yielding and easy to grow

• Rich in vitamins, fiber, and antioxidants

• Ideal for salads, pickles, and kitchen gardens