CyberSalad: Garden Pursuits: Vegetables: Radishes

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Raphanus sativus

Most common radishes are red, but there are white, red-and-white, and even black ones. There are two types: ordinary ones, small and quick-maturing, and winter ones, larger and more pungent. Both the flesh and skin of ordinary radishes are edible, but the skin of winter radishes should be removed.
Radishes grow fast. Fertilizer applied after sowing will not reach the roots, so prepare soil before planting or use a water soluble plant food. Sow seeds ½ inch deep. When seedlings are 1-2 inches tall, thin to stand 1 inch apart. Keep the soil moist. Harvest radishes when the diameters of the roots reach the size listed for each varity, before they become tough and woody. Pull up ordinary varieties 25-30 days after sowing, winter varieties after 60 days.

	'Crimson Giant', Large globe-shaped radishes, 1½" across with crimson skin and mild white flesh. Firm, crisp, mild flavor. Attains a large size without becoming hollow or pithy. Ready in 29 days.
	'Easter Egg', Fun to grow! Oval radishes, 1 1/2" across, in shades of purple, lavender, pink, rose, scarlet, and white. Crisp white flesh. Matures in 25 days.

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Site launched January 1, 2000.
Site updated September 1, 2007.