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The Romans brought the Black Spanish Radish to Europe. Now this spicy tuber vegetable is in danger of being forgotten again... Eat them raw (with a nice beer next to it) or mix them into stir-fried vegetables. The long, black roots can be excellently stored in sand. Nice and brittle and crispy. Sow them after the longest day.
Names:
Latin: Raphanus sativus
Dutch: Rammenas
Also: Rettich
English: Black Spanish Radish
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