The radish is a diverse crop suited to cool climates. Typical salad radishes grow in as little as 4 weeks in summer. Hardy autumn and winter radishes have substantial roots that can be harvested over a long period and eaten raw or cooked.

If the roots are left to produce a flowering stem the immature seedpods can be eaten too. They are crisp and hot. Radish can also be grown as a seedling-cutting crop. Leave a radish go to seed and a single plant will provide a good supply.

Ideal Location- Radishes should be planted in an open area but prefers light shade in summer. Avoid soil prone to drought. Summer types are good for interplanting, growing in containers, and early and late season crops under cover. Ideal soil pH is 6.5 to 7.5. Radish prefers a soil that has already been improved from a previous crop. Apply a low fertility soil improver to light soil.

Seed to Harvest-  Summer cultivars 4 weeks, Daikon types 7-8 weeks, and winter types from 20 weeks.

Cultivation- Radishes germinate at temperatures above 41F (5C) Early or late crops sow summer cultivars under row cover or cloches in the soil in a cool greenhouse or hoop house. Sow in February or March for early crops or September – October for late crops. Sow Diakon crops in August for winter crop.

 

Sow summer crops outdoors in rows or broadcast spreading seed thinly. For succession, sow rows in 10-day intervals. Spacing should be ¼-1in x 4-6in (1-2.5 x 10-15cm) , Daikon 4x10 in. (10x25cm), winter 8x12in. (20x30cm). Radishes are not suitable for transplanting.

Care- Avoid growing radishes in hot dry months. Do not allow the soil to dry out, but avoid over watering, which encourages leafy growth

Harvesting- Summer Cultivars- Harvest as soon as radishes are large enough. They turn woody and go to seed quickly

Daikon Cultivars- Harvest in mid to late summer. They will stand for several weeks.

Winter Cultivars- Harvest radishes from autumn to early spring. Protect from frost with straw or store in sand in a frost-free shed. Leave a large root in the soil to flower and produce pods the next year. Pick pods when young and juicy.

Edible Parts- Root, leaves, and in some cultivars the pods.

Uses- Radishes are used as a garnish, in salads, or are eaten raw or cooked.

Nutrients- Radishes are a good source of vitamin C, The Daikon varieties contain potassium and copper. The red globes contain potassium and folic acid. They contain a variety of sulfur-based chemicals that increase the flow of bile. Therefore, they help to maintain a healthy gallbladder and liver, and improve digestion. Radishes like other brassica crops contain antioxidants.