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Radish Crimson Giant

Chinese White Radish

Green Radish

DESCRIPTION: Radishes are used in salads, they have a crisp peppery taste and are eaten raw. The Radish is hardy and loves cooler weather. Radishes are also a quick growing vegetable that can be harvested in three weeks from seeing the young seedlings.

PLANTING: Spring and Winter Radishes prefer sandy loam soil rich in humus. These plants need good drainage, well-cultivated soil for quick growth and a crisp roots.Radishes requires full to partial sun. Once the seedlings have four to six leaves, give them manure tea to activate rapid growth. Radishes should be ready to pull 3 weeks after seedlings appear. Begin pulling the Radishes when they are barely large enough to eat, making plenty of room for the rest to grow. Winter Radish - These Radishes need the same soil requirements as the Spring Radishes.They will tolerate light frosts. In cold climates, mulch the plants with straw. The roots will grow larger and become sweeter.

PROPAGATION: Spring Radish - Plant seed 1/2 in deep in rich sandy loam. Plant weekly so you can harvest through the growing season. Spring radishes are ready to harvist in 3 to 4 weeks, winter radishes in 6 to 7 weeks. Radishes can become soft and not as tasty very quickly.

INSECTS: Radishes are related to the cabbage family and may have the same insect damage. As the leaves are not eaten some damage will not harm the radish.

VARIETIES: Spring Radish - Red: Comet; Cherry Belle (AAS); Ribella; Redball; Prinz Rotin. White: White Icicle; Burpee White. Bicolored or mixed colored: French Breakfast; D'Avignon; Easter Egg. Winter Radish - Old standby winter varieties with medium-size roots roughly equal to Turnips in weight include: Round Black Spanish; Long Black Spanish; Chinese White and China Rose. In recent years, interest in the much larger Oriental Radishes has caused the introduction of several Japanese varieties.