The Radish Ostergruss is a German heirloom variety referenced in 1920s - 1940s and translating to "Easter Greeting". This variety of radish is amongst the first spring vegetables seen in German markets and Easter usually marks the beginning of the spring season in Germany. This radish is also known by other names such as Ostergruß radish, Ostergruss Rosa, German Heirloom radish, and German Salad radish. Ostergruss radishes are hardy, fast growing, frost tolerant and mature within 45 to 60 days. They are famous for their bright color and their mild peppery flavor. The radish roots are large, between 17 to 40 cm long and have an elongated and cylindrical taproot shape, similar to a carrot. The skin is thick, firm, and ranges in color from magenta, red-pink, dark red, to purple-red hues. The crunchy flesh is white, crisp with a smooth texture. The radish Ostergruss leaves are edible too,
This radish has a neutral flavor allowing them to be roasted, fried braised, grilled, sautéed,, steamed or simply added to salads or even grated like a carrot.
Scientific Name: Raphanus sativus
Plant Life Cycle: Annual
Optimal Germination Temperature: 10C-15C
Germination time in days: 7-15 days
Indicative Days to maturity: 45 to 60 days
Sunlight: Full sun
Soil requirement: Deep, well drained and rich
Sowing and cultivation: Ostergruss radishes are generally available in the spring. In milder climates, the variety may also be found in the fall and winter. In temperate climates, sow in the spring, late autumn, and early winter 2 cm deep at 7-15 cm distance. Good for winter sowing.
