Radishes

Radishes

Radishes (Raphanus sativus) are a fast-growing root vegetable in the family Brassicaceae. They are known for their crisp texture and peppery flavor, and come in a variety of colors and shapes. Radishes are believed to have originated in Asia but are now cultivated worldwide.

Starting Radish Plants

To start radish plants:

1. Sow seeds directly outdoors 4-6 weeks before the last frost date in your area for spring planting, or 4-6 weeks before the first frost date for fall planting
2. Plant seeds 1/4 inch deep and 1 inch apart in rows
3. Keep soil moist but not soggy
4. Thin seedlings to 2-3 inches apart when they have their first set of true leaves

Radishes are not typically started indoors as they grow quickly and do not transplant well.

Harvesting Radishes

Radishes are typically ready to harvest 20-30 days after sowing, depending on the variety. To harvest:

1. Gently loosen the soil around the radish with a fork or trowel
2. Pull the radish from the soil, grasping the top of the root
3. Brush off excess soil and trim the greens, if desired

Radishes are a single-harvest crop, meaning they do not continue to produce after the initial harvest. However, you can succession plant every 1-2 weeks for a continuous supply.

Saving Radish Seeds

To save seeds from radishes:

1. Allow some radishes to remain in the ground and produce flowers
2. Wait for the flowers to mature into seed pods, which will turn brown and dry
3. Cut the seed pods when they are fully mature and dry
4. Crush the pods to release the seeds
5. Store dried seeds in an airtight container in a cool, dry place

Common Radish Varieties

Some commonly grown radish varieties include:

• Cherry Belle: Round, bright red roots with white flesh
• French Breakfast: Elongated, red roots with white tips
• Daikon: Long, white, mild-flavored roots, popular in Asian cuisine
• Watermelon Radish: Large, round roots with green skin and pink to red flesh

Uses as Food

Radishes are a versatile ingredient in many dishes:

• Sliced or grated raw and added to salads or sandwiches
• Pickled for use as a condiment or side dish
• Roasted or sautéed as a side dish
• Used in soups, stews, and stir-fries
• Served with dips or spreads as an appetizer
• Radish greens can also be cooked and used in a manner similar to other leafy greens like spinach or arugula.

Radishes are low in calories and high in vitamin C, Folate|folate, and Potassium|potassium. They also contain glucosinolates, which are compounds with potential health benefits.