Raphanus sativus
This virtual rainbow of colorful and tasty radishes includes purple, pink, red, white and gold radishes, all with crunchy white flesh. They are fast growing and ready to enjoy in well under a month from sowing. Add them for flavor and color to any green salad, enjoy for crispy snacks, or slice up for eye-catching appetizers with creamy dips. Tuck seeds into the garden in both early spring and fall, wherever you have room for a quick crop.
| Cold Winters |
Mild Winters |
Sun/Shade |
Sow Seeds |
Days to Germinate |
Days to Harvest |
| April-May |
Feb.-May Sept.-Aug.
|
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 in. apart in wide rows 6 in. apart. Keep soil evenly moist and well weeded. If first sowing comes up unevenly, replant right away. Sow in late summer for fall crops.
GROWING NOTES
Sow this quick cool season crop wherever you intend to plant heat-lovers later. Radishes thrive and have crisp flesh and 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 in. 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
Pull radishes when young round roots have reached the size of large marbles. If weather turns hot, harvest, cut off tops and store in the fridge. Radish flavor is mildest in cool weather, spicier in hot conditions. Picked young and tender, this appealing five colour mix makes crispy snacks, attractive appetizers, and adds flavor and crunchy texture to salads. Especially delicious sliced and tossed with a sesame or miso flavored dressing.
