table{width:100%;table-layout:fixed;border-collapse:collapse;border:1px solid #e5e7eb;font-size:14px;line-height:1.1;background-color:#ffffff}table td,table th{padding:5px 10px;border:1px solid #e5e7eb;vertical-align:top;word-break:break-word}table td:first-child,table th:first-child{width:18%;background-color:#f9fafb;font-weight:600;color:#111827}table td:nth-child(2),table th:nth-child(2){width:51%;white-space:normal}table tr:hover td:not(:first-child){background-color:#f5f9ff}@media(max-width:768px){table{display:block;width:100%;overflow-x:auto}table th,table td{min-width:120px}table td:first-child{min-width:100px}} @import url('https://fonts.googleapis.com/css2?family=Lora:wght@400;600&family=DM+Sans:wght@400;500&display=swap');h4,h5{font-family:'Lora',Georgia,serif}p,td,li,div,span{font-family:'DM Sans',system-ui,sans-serif} Ten days from seed to table — Vulcano radish delivers a fiery crunch that chefs actually reach for. Beginner-friendly and ultra-reliable: germinates in 2–3 days with virtually no failures, even on your first grow. Ready to harvest in as little as 8–10 days — one of the fastest microgreens you can grow indoors year-round. Rich in vitamin C, glucosinolates (glucoraphenin → isothiocyanates), and anthocyanins — the compounds behind both its colour and its health credentials. A lively, peppery heat with satisfying crunch — the go-to finishing touch for grain bowls, tacos, sushi, and cold sandwiches. FULL SPECIFICATION TABLE General Specification Common Name Radish 'Vulcano' microgreens Botanical Name Raphanus sativus Seed Type Conventional, untreated, non-GMO Stem/Leaf Color Deep purple to pink-purple stems; red-purple to dark red leaves tinged with green at cotyledon tips Flavor & Texture Lively radish heat with a clean, peppery bite; juicy and crisp Seed Count per 10g ~1,200 seeds (≈120/g) Cultivation Data Difficulty Very easy — quick and uniform germination, highly reliable Preferred Medium Soil or coco coir pad; soil recommended for best yield and stem colour Seeding Density (1020 tray) 25–35 g per 1020 tray (25×50 cm) Seeding Density (10x10 cm) 2.0–2.8 g per 10×10 cm Expected Yield ≈8–12× seed weight (approx. 250–420 g per 1020 tray) Soaking No soaking required Blackout Days 2–3 days stacking/germination + 1–2 days blackout dome = 3–5 days total dark phase Watering, pH & Temp Bottom water only; keep medium evenly moist but not saturated. pH 6.0–6.5. Temperature 18–22 °C. Ensure strong airflow throughout to prevent damping-off. Sprouting Time 2–3 days Harvest Time 8–12 days from sowing Health & Nutrition Vitamins C (ascorbic acid), A (beta-carotene/carotenoids), E (tocopherol), K (phylloquinone), B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B9 (folate) Minerals Potassium, calcium, magnesium, phosphorus, iron, copper, manganese Notable Compounds Glucosinolates (notably glucoraphenin) → isothiocyanates on chewing; anthocyanins (responsible for purple/red pigmentation); flavonoids; dietary fibre Health Benefits Supports immune function via vitamin C; glucoraphenin-derived isothiocyanates activate anthocyanins and flavonoids provide antioxidant and anti-inflammatory activity; dietary fibre supports healthy digestion ABOUT Radish 'Vulcano' is one of the most visually commanding microgreens you can grow: its stems flush from rose-pink to deep purple as they reach for the light, while the cotyledon leaves deepen to a rich red-purple that turns every plate into something worth photographing. Bite in and you get an immediate, clean radish heat — sharp enough to wake up a salad or a grain bowl, yet balanced by a juicy, almost watery crispness that heavier greens simply can't match. It pairs brilliantly with creamy textures — avocado, burrata, tahini — where the spice and crunch cut right through. If you've been putting off your first microgreen tray, Vulcano is the variety that will make you wonder why you waited. GROWING INSTRUCTIONS 1 Fill your tray with 3–4 cm of pre-moistened potting soil or a coco coir pad and level it off gently — an even surface means every seed gets the same start, and you'll notice how beautifully uniform the germination is when you lift the cover on day 3. 2 Scatter 25–35 g of seeds evenly across the surface using two or three passes; aim for one seed per square centimetre with no overlapping clumps. No soaking needed — Vulcano springs to life dry. Give the seeds a light mist so they make good contact with the medium. 3 Place an inverted tray or blackout dome on top and stack a light weight (a filled water bottle works perfectly) on it for 2–3 days. This gentle pressure encourages the seedlings to push straight up, and when you open the tray you'll find a dense, even carpet of tiny white stems lifting their seed hulls like little hats. 4 Once stems are 2–3 cm tall and pushing against the cover, flip the top tray upright to create a blackout dome for an extra 1–2 days. The stems will stretch and the colour will begin to develop — you might catch a faint peppery aroma starting to build at this stage. 5 Remove the dome and move the tray into good light (a bright windowsill or LED grow light, 12–16 h/day). The stems will shift from pale yellow to vivid pink-purple within hours — watching the colour flood in is one of the genuine small pleasures of growing microgreens. 6 Water exclusively from the bottom: pour water into your outer tray and let the soil drink for 10–15 minutes, then drain. Keep the medium evenly moist at 18–22 °C with good airflow — radishes are dense growers, and moving air is your best defence against damping-off. 7 Harvest on day 8–12 once the cotyledons are fully open and coloured. Stop watering 12 hours before you cut. Use sharp scissors or a knife, slice just above the soil line, and eat immediately — the flavour is at its brightest right off the tray.
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