(Raphanus sativus) The most beautiful radish you’ll ever see! 4” round roots have a deep green color that fades to white with intense, rosy red centers.
These radishes are mild, sweet, and deliciously crisp. They make a beautiful addition to salads.
Does best in cool weather. Ideal for fall planting.
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Sow outdoors 4-6 weeks before average last frost and after the soil temperature is above 40°F. For a continuous supply, sow successively every 5-10 days until late spring, and then again in late summer until frost.
Heirloom radishes are wonderfully easy to grow. As with all root crops, loose soil is essential for good root formation.
Radish seeds germinate in a matter of days. Many gardeners put a few radish seeds amongst the rows of carrots and other vegetables that take a long period to germinate. This "marks" the rows. As the carrot crop begins to grow, you can pull and eat the spouts in salads or on sandwiches.
Broadcast spreading is also common, and easy to do since radish seeds are so tiny. Prepare a square or rectangular area and spread the seed out across the entire area. Then, lightly sprinkle loose soil over the area. Thin seedlings to two inches apart in all directions. Radishes do not like to be crowded, and will not bulb properly if overcrowded by other radishes or weeds.
Skip radishes in the mid-summer weeks. Like most root crops, they will not perform well in high heat and are likely to bolt quickly.
They are a great crop for budding young gardeners. They are easy to grow, perhaps the fastest to harvest of all vegetables. With a harvest in as little as twenty days, kids are quickly rewarded for their efforts.
Harvest when radish is no larger than 1½" in diameter. If allowed to grow bigger, radishes will become pithy and hot. The best way to determine when to harvest is to simply push back a little soil to see if a bulb has grown and then pick and taste a few.