Red Meat

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Raphanus sativus L. var. niger (Mill.) S. Kerner Black radish · Vegetables

also searched as: ред меат

Variety description

10 August 2026

The variety is mid-season, the vegetation period is about 60 days. Root crops have a round or slightly oval shape, their weight varies from 100 to 1000 g. The skin is thin, white-cream with a greenish tint in the upper part, the flesh is dense, crunchy and of an intense crimson-red color.

The plant is cold-resistant, able to withstand insufficient lighting, resistant to powdery mildew, white rot and bolting. The taste of the root crops is mild, sweetish, slightly pungent, without pronounced bitterness. The variety is intended for fresh consumption and decorative presentation of dishes, suitable for transportation.

When growing, sowing from mid-July to mid-August is recommended. The crop requires fertile soils, regular watering and does not tolerate overcrowding of crops.

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Countries of admission

2 jurisdictions

Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.

IS FI NO SE EE IE GB DK LV LT NL DE PL BY PT ES FR BE CZ SK UA RU LU CH AT HU MD IT SI HR RS RO MT GR BG CY

active no record

Variety in registries Regions of admission, rights holders, and status of plant breeders' rights

Parties

Applicant: Takii Europe B.V. Submitted the application to the register
Maintainer: Takii & Co. Ltd. 19 Responsible for variety maintenance

Admission to trade

The variety is listed in the national registry — its seeds are authorized for sale in this country.

QZ European Union Active

№ 287467
NL Netherlands Active

№ RDS179/8274

Application

8 January 1993

Registration

11 March 1994

Registry	Number	Application	Registration	Terminated	Status
QZ European Union	287467	—	—	—	Active
NL Netherlands	RDS179/8274	8 January 1993	11 March 1994	—	Active

Records are sourced from official registry publications. Data sources and legal status

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