Europeans have savored this easy-to-grow winter radish variety, also known as ‘Noir Gros Rond d’Hiver,’ since the 1500s! Its large, 3"-4" globes boast stunning black skin and crisp, pungent, spicy white flesh—and will also keep all winter in good conditions. Grown in the United States since the 1800s, this radish adds spiciness to raw or cooked dishes; spiciness declines when cooked. 60-70 days.