U2726 Xuzhou Dahongpao Radish Seeds | 1.1–1.5 lb Red-Skin RootsItem NO.: UP-2726-choice

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Standard: 0.53 oz

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U2726 Xuzhou Dahongpao Radish Seeds | 1.1–1.5 lb Red-Skin Roots

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VIVID RED SKIN: Produces distinctive elongated roots with bright red outer skin, a lighter root tip and crisp white interior flesh.
1.1–1.5 LB REFERENCE ROOTS: Mature radishes typically weigh approximately 500–700 g under suitable fall growing conditions.
CRISP WHITE FLESH: Dense, juicy flesh offers mild sweetness and a pleasant radish flavor for cooking and pickling.
TRADITIONAL XUZHOU VARIETY: A regional Chinese radish maintained for its recognizable red coloring, substantial root form and culinary versatility.
FALL ROOT CROP: Performs best in cool-season outdoor production, with an approximate 80–100 day sowing-to-harvest period.

Detail

- Product Name: U2726 Xuzhou Dahongpao Radish Seeds | 1.1–1.5 lb Red-Skin Roots
- Item NO.: UP-2726-choice
- Weight: 0.1 kg = 0.2205 lb = 3.5274 oz
- Category: BELLFARM Choice > Vegetable Seeds > Daikon
- Tag: White Flesh Radish , Pickling Radish Seeds , Traditional Chinese Vegetable , large red radish , fall radish seeds , 1 pound radish , cooking radish , soup radish , Xuzhou Dahongpao radish , Dahongpao radish seeds , Xuzhou red radish , red skin radish seeds , Chinese red radish , Asian winter radish , red daikon type radish , autumn radish variety , braising radish , regional Chinese radish
- Brand: Bellfarm®
- Creation Time: 2026-11-10
- U2726 Xuzhou Dahongpao Red-Skin Radish is a traditional regional variety from Xuzhou, China, distinguished by its vivid red skin and contrasting white flesh. Plants develop a semi-upright canopy with deep green foliage and reddish-purple leaf stalks.
- The substantial storage roots are elongated and broadly tapered, with a thick, blunt lower end and slightly lighter coloring near the root tip. Individual roots typically weigh approximately 1.1–1.5 lb (500–700 g), while selected roots may grow larger under favorable field conditions.
- The white flesh is crisp, juicy and mildly sweet with a light radish bite. This mid- to late-season variety is best suited to fall production, with harvest generally beginning approximately 80–100 days after sowing. Historical descriptions identify Xuzhou Dahongpao as a traditional cooking and pickling radish.