• Radish red samurai microgreens ready to harvest, grown from Deliseeds seeds
  • Radish red samurai microgreens ready to harvest, grown from Deliseeds seeds
  • Radish, Red Samurai - microgreens seeds for growing
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Raphanus sativus

Radish, Red Samurai - microgreens seeds

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€7,95
€7,95
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    Magenta-stemmed radish microgreens with bright green leaves and a sharp, peppery bite, ready in 7–10 days.

    Fast and easy: no soaking, germination within a day or two and a full tray in about a week.
    From seed to harvest in 7–10 days: 2–3 days covered in the dark, then strong light.
    Sow 30 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Bold radish heat with a crisp bite. Adds colour and spice to tacos, ramen, bowls and cheese boards.
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    Radish red samurai microgreens ready to harvest, grown from Deliseeds seeds
    Radish red samurai microgreens ready to harvest, grown from Deliseeds seeds
    Radish, Red Samurai - microgreens seeds for growing

    Details

    Magenta-stemmed radish microgreens with bright green leaves and a sharp, peppery bite, ready in 7–10 days.

    Fast and easy: no soaking, germination within a day or two and a full tray in about a week.
    From seed to harvest in 7–10 days: 2–3 days covered in the dark, then strong light.
    Sow 30 g per 25 × 50 cm tray. We checked this rate in our own test trays.
    Bold radish heat with a crisp bite. Adds colour and spice to tacos, ramen, bowls and cheese boards.
    SPECIFICATION

    Seed

    Common name Radish microgreens (Red Samurai)
    Botanical name Raphanus sativus
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 90–100

    Growing

    Difficulty Very easy — good for beginners
    Growing medium Potting soil or coco coir
    Sowing rate 30 g per 25 × 50 cm (1020) tray, range 25–35 g; about 2.4 g per 10 × 10 cm
    Soaking Not needed; a 2–3 hour soak is optional
    Blackout 2–3 days under a lightly weighted cover
    Temperature 18–22 °C
    Harvest 7–10 days after sowing, when the seed leaves are fully open and coloured
    Yield approx. 250–350 g per tray, depending on light and conditions

    Taste and colour

    Flavour Sharp, peppery radish heat; crunchy, juicy stems
    Colour Magenta to deep purple stems, bright green seed leaves

    Nutrition

    Radish microgreens are a source of vitamin A, vitamin C and vitamin K.*

    Vitamin A contributes to the maintenance of normal skin. Vitamin C increases iron absorption. Vitamin K contributes to normal blood clotting.

    A varied and balanced diet and a healthy lifestyle are important.

    * Based on published laboratory analyses of radish microgreens per 100 g fresh weight. Actual content depends on how the microgreens are grown.

    ABOUT

    Red Samurai is a radish grown for colour. It gives a tray of magenta to deep purple stems under bright green seed leaves, and the contrast stands out on any plate. The taste is classic radish: a sharp, peppery heat and a juicy crunch.

    Like all radishes it is quick and undemanding. The seeds need no soaking, wake up within a day or two and fill the tray fast, so you can cut it 7–10 days after sowing. The red colour develops in light, which is why the seedlings look pale when you lift the cover and darken over the following days.

    The sowing rate matters for colour. At about 30 g per tray the seedlings stand close enough for a full crop but still let light reach the lower leaves. Sow much thicker and the seedlings in the middle stay paler, while the tray stays damp for longer.

    IN THE KITCHEN

    Red Samurai is as much a garnish as an ingredient: scatter it over tacos, ramen, miso soup and grain bowls, fold it into wraps, or serve it with a sharp cheese and crackers. Its heat goes well with rich food such as avocado, salmon or fried eggs. Keep the greens dry in a closed box in the fridge and use them within about a week.

    GROWING INSTRUCTIONS
    1 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or coco coir and press the surface level.
    2 Scatter 30 g of dry seed (25–35 g) as evenly as you can, in a single layer without piles. Soaking is not needed. Mist the surface lightly.
    3 Cover the tray with a second tray or a lid with a light weight on top and keep it in the dark at 18–22 °C for 2–3 days.
    4 When the seedlings start to lift the cover, move the tray under a grow light or to the brightest window: strong light gives the deepest red. Water from below once or twice a day so the surface stays dry, and give the tray some airflow to prevent mould.
    5 Harvest 7–10 days after sowing, when the seed leaves are fully open and well coloured. Stop watering about 12 hours before and cut just above the soil with sharp scissors or a knife.
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