• 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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Radish, Red Samurai - microgreens seeds

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35,00 zł
35,00 zł
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    From seed to fiery, jewel-stemmed harvest in under ten days — red radish is the microgreen that never disappoints.

    Beginner-friendly and forgiving — no soaking needed, germinates reliably in 2–3 days, and ready to harvest in 7–10 days.
    One of the fastest microgreens you can grow: cotyledons fully open and harvest-ready before most other varieties have even found their footing.
    Rich in vitamin C, anthocyanins, and glucosinolates that convert to active isothiocyanates — supporting immune function, antioxidant defence, and natural
    Bold, peppery radish heat with a satisfying crunch — the perfect finishing touch on tacos, ramen, grain bowls, or a sharp cheese board.
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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

    From seed to fiery, jewel-stemmed harvest in under ten days — red radish is the microgreen that never disappoints.

    Beginner-friendly and forgiving — no soaking needed, germinates reliably in 2–3 days, and ready to harvest in 7–10 days.
    One of the fastest microgreens you can grow: cotyledons fully open and harvest-ready before most other varieties have even found their footing.
    Rich in vitamin C, anthocyanins, and glucosinolates that convert to active isothiocyanates — supporting immune function, antioxidant defence, and natural
    Bold, peppery radish heat with a satisfying crunch — the perfect finishing touch on tacos, ramen, grain bowls, or a sharp cheese board.
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Red Radish microgreens
    Botanical Name Raphanus sativus
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color Vivid magenta to deep purple stems; bright green cotyledons; crisp and juicy.
    Flavor & Texture Sharp, peppery radish heat with a satisfying crunchy bite.
    Seed Count per 10g ≈900–1,000 seeds (≈90–100/g)

    Cultivation Data

    Difficulty Very easy; fast-growing and forgiving for beginners.
    Preferred Medium Soil or coco coir; bottom-watering recommended after germination phase.
    Seeding Density (1020 tray) 25–35g per 1020 tray (25×50 cm); 30g recommended
    Seeding Density (10x10 cm) 2.0–2.8g per 10×10 cm; ~2.4g recommended
    Expected Yield ≈340–500g per 1020 tray (approx. 10×–12× seed weight).
    Soaking No soaking required.
    Blackout Days 2–3 days (stacked with light weight on top).
    Watering, pH & Temp Keep evenly moist via bottom-watering; pH 6.0–6.5; 18–22 °C.
    Sprouting Time 2–3 days.
    Harvest Time 7–10 days for best texture and colour; up to 12 days maximum.

    Health & Nutrition

    Vitamins Vitamin C (notably high), vitamin A, vitamin E, vitamin K, B6, folate (B9).
    Minerals Potassium, calcium, magnesium, phosphorus, iron.
    Notable Compounds Glucosinolates (esp. glucoraphenin → isothiocyanates; sulforaphane), anthocyanins, phenolic compounds, dietary fiber.
    ABOUT

    Red Radish microgreens are among the most visually arresting things you can grow on a windowsill: vivid magenta-to-purple stems topped with bright green cotyledons that look almost too good to eat — and then you taste them. The flavour is a clean, bright heat, like a fresh radish dialled up two notches, with a juicy crunch that holds up beautifully against rich or fatty dishes. Scatter them over avocado toast, fold them into wraps, or use them as a last-minute garnish on a bowl of miso soup to add both colour and a wake-up-call of spice. With a harvest window of just seven to ten days and zero need for pre-soaking, there is genuinely no better variety to start with — or to keep coming back to.

    GROWING INSTRUCTIONS
    1 Fill your tray with 3–4 cm of pre-moistened soil or coco coir, then press the surface gently level with your palm — a flat, even bed means every seed gets the same start. Tip: avoid overwatering at this stage; the medium should feel like a wrung-out sponge, not a puddle.
    2 Sprinkle your seeds evenly across the surface — aim for a single layer without large gaps or piles. A small shaker jar or a fine-mesh strainer makes distribution much more even. You'll immediately notice how satisfying it is to see a uniform carpet of seeds; that density is your first signal of a great harvest ahead.
    3 Mist the seeds lightly with a spray bottle to settle them into the soil, then stack your tray under another tray (or cover with a blackout dome) and add a light weight on top. This gentle pressure encourages the roots to anchor downward and dramatically improves germination uniformity — within 24 hours you'll be able to peek and see tiny white tails already reaching into the soil.
    4 Keep the tray in blackout for 2–3 days at 18–22 °C. No watering is needed during this phase — the moisture already in the medium is enough. On day 2 or 3 you'll lift the cover and find a forest of pale, arching seedlings that have already pushed the cover up — it's one of the most exciting moments in microgreens growing.
    5 Remove the cover and move your tray into bright light (a sunny windowsill or grow light at 12–16 hours/day). Within hours you'll watch the stems begin to blush from pale yellow to deep purple-red as the anthocyanins respond to light — a live colour show you can actually see happening. Begin bottom-watering now: set your growing tray into a tray of water and let it soak up what it needs, keeping the foliage completely dry to prevent any mould.
    6 Continue bottom-watering every 1–2 days as needed (lift the tray — if it feels light, it's thirsty). By day 7–9 your cotyledons will be fully open, vivid green, and the stems a rich magenta. Harvest when the cotyledons are spread wide and before the first true leaf appears — this is the moment of peak flavour and crunch.
    7 To harvest, use a sharp knife or scissors and cut just above the soil line. Stop watering 12 hours before harvest so the stems are as dry as possible — wet stems will dramatically shorten shelf life. Rinse gently in cool water, spin or pat dry, and use immediately or refrigerate for up to 7 days. Enjoy that first peppery bite straight from the cutting — you've earned it.

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