SEED PACKAGE CHINESE RADISH NO.3A - 4 GRAM

10 Đơn Hàng

21.000 VNĐ ~~30.000 VNĐ~~ Save 30%

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100% MADE IN THAILAND

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MUA TỪ 03 COMBO TẶNG 20 CHẬU NHỰA ƯƠM MẦM SIÊU BỀN ( áp dụng khi mua bộ sản phẩm và trong tháng này)

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Mô Tả Sản Phẩm
Vận Chuyển Toàn Quốc

Chinese Radish No.3A have crisp white flesh has a tantalizing, mild pungency. Cylindrical white roots to 5 inch long. radish grows fast and easy to grow. Grown for spring-summer or fall-winter use.

Chinese Radish No.3A grows fast and easy to grow

TECHNICAL INFORMATION:

Common Name	Chinese Radish No.3A
Net Weight	4 Gram
Purity	98%
Germination	75%
Date Tested	10/05/62
Expiration Date	12/63

HOW TO SOW AND PLANT:

Direct Seed: 1 inch Apart

Seed Depth: 1/2 inch

Rows Apart: 12 inch

Thin: 2 - 3 inch Apart

Instructions - Sow seeds outdoors as soon as soil can be worked in spring. Plant in full sun. Sow every 3-4 weeks to provide a continuous harvest.

HOW TO GROW:

Keep weeds under control during the growing season.

Water continuously and evenly. Avoid over-fertilizing radish plants.

Keep plants well watered during dry periods to promote uninterrupted growth. Plants need about 1 inch of rain per week during the growing season.

Chinese Radish No.3A have crisp white flesh has a tantalizing, mild pungency

If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems.

Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.

HARVEST AND PRESERVING TIPS:

Pull spring radishes when they are the proper size for the type, about 25 days after planting.

If you wait too long to harvest they will become pithy. Push back the soil to see if they have formed bulbs, and taste one or two to see if they are ready. Finish harvest before warm weather comes.

Cut off the tops and store in plastic bags at 32-40 degrees F, in the refrigerator, for up to 3 weeks.

Harvest winter or fall radishes as needed in fall. Dig all remaining roots before the ground freezes and store throughout the winter (use as needed).

Radishes may be eaten raw in salads or sautéed in butter with salt, pepper and herbs as a side dish. Winter radishes may be cooked like turnips or used in stir fry. They may also be pickled.