Also known as ‘Noir Gros Rond d’Hiver’, this really is an heirloom! Probably grown since the 16th Century or even before, what this fine round-rooted variety will give you is a deep, near-black skin and a radish with snowy-white flesh with a fine, fairly hot flavour, good raw or cooked. Radishes need to be grown steadily and harvested young otherwise they can become woody. winter cultivars can be left in the ground and dug up as needed or lifted in November and stored. Wash before storing in the refrigerator.
