Red Samurai really is something different for your plate. Bred in Japan, it has striking red skin with pink-toned inner flesh and grows into long, tapered roots. Well suited to successional sowing from March to early July, you’ll be harvesting from June to September. Serve it solo or alongside more familiar colours – it’s a real conversation starter.
SOW: 10mm deep from March to early July, for early sowings warm the soil with the cloches before sowing or wait for warmer weather. Remember to dig the soil thoroughly to help yours reach their full length (25-35cm). Sow sparingly to avoid the need for too much thinning. Sow every 3-6 weeks for a continuous supply.
GROW: keep moist and weed free – they don’t like the competition. Allow 12-18 weeks before pulling so your main harvest will be June to September
ENJOY: crisp, juicy, and full of flavour. This variety holds its colour well when cooked, so that red and pink shine through beautifully on the plate.
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