Organic Radish Pink Beauty - Renee's Garden
*Excluding All C.R. Plastic Products
- Canada-Wide Shipping
- Secure Payment & Checkout
- Low stock - 10 items left
- Certified Organic
- Great in salads and sandwiches
Pretty and tasty heirloom with bright magenta-pink roots and pure white crispy flesh that makes them a treat to eat. Quick-growing and reliable in the garden.
Seed Count: Approx. 327 / Weight: 3 g
|Cold Winters||Mild Winters||Sun/Shade||Sow Seeds||Days to Germinate||Days to Harvest|
|March-May||Aug.-May||Full sun||1 in. apart 1/2 in. deep||5 - 7 days||Approx. 28|
START SEEDS OUTDOORS
In early spring as soon as ground can be worked, sow radish seeds in well-worked, fertile soil in full sun. Space seeds 1 inch apart in rows 6 inches apart. Cover 1/2 inch deep. Keep soil evenly moist and well weeded. If first sowing comes up unevenly, replant right away. Sow again in late summer for a fall crop.
Sow this quick growing, cool season crop wherever you intend to plant heat lovers later. Radishes thrive and have crisp flesh with the best mild flavor given consistent moisture. Sow small amounts a week apart to mature in warm but not hot weather. Thin quick-growing seedlings early to 2 inches apart so roots have room to size up. Protect radishes with floating row covers if marauding birds or flea beetles that chew holes in the leaves are a problem.
HARVEST AND USE
Harvest radishes when roots are the size of large marbles. If weather turns unexpectedly hot, pull, cut off tops, and store in the refrigerator for up to 3 weeks. Radishes will be spicier in hot weather and milder grown in cooler conditions. Combine sliced radishes, scallions and fresh dill or parsley for a great salad. Make delicious open faced sandwiches on whole grain bread spread with sweet butter and topped with sliced radishes.