Growing RadishesAmong the easiest vegetables to grow in the garden, radishes are hardy annuals that tolerate cooler temperatures than most vegetables. They can be planted early in the season and again in early fall, and germinate within a few days to a week. This crispy salad or pickling vegetable is available in many varieties ranging from small, red and round to long and white. There is even a three-inch round pink variety. Ranging from sweet to zesty, this favorite of home gardeners has a variety for everyone's taste. Because they germinate and mature so quickly, growing radishes is a favorite for kids.Growing Conditions Growing radishes requires cool temperatures between 50 and 70 degrees. The best times for planting are early in spring, four to six weeks before the last frost, and again in fall. Plant seeds directly in the ground as soon as the ground is workable. Soil temperature should be between 65 and 85 degrees Fahrenheit. Keep the soil moist. Amend heavy clay soils or plant hardy Oriental varieties of radish that grow in heavy soil. Stagger and extend harvest times by planting radishes every two weeks, as they mature quickly, most in less than one month. Thin seedlings according to the specifications for the variety. Once the temperature gets hot, provide shade with a lightweight cloth supported by stakes. For a summer crop, consider planting in a shaded area or on the east side of the house. Radishes can be planted in containers, as long as the container provides enough depth for the variety. Radishes need only six hours of sunlight daily. Water when needed to provide an inch per week. Because they mature quickly, one fertilizing at planting is all most varieties need. Eight to ten weeks before first normal frost date, when temperatures cool down, start a second round of staggered plantings to harvest until frost. Harvesting Pick radishes as soon as they mature. Leaving them in the soil will cause them to grow too large and crack, making them tough with a bitter taste. Check the variety planted for days to maturity. Each harvest will only last a week or two, by which time the staggered planting will produce the next harvest. If harvested during hot weather, drop them into a bucket of cold water, remove the leaves and refrigerate. They will last up to three weeks. Some of the larger Oriental varieties can be left in the soil and harvested in the fall. Dig these up before the soil freezes. Diseases & Pests Fungal diseases such as Alternaria Leaf Spot and White Mold may be a problem during seasons with heavy rain. Treat them with an organic fungicide. Cabbage root maggots channel into the radish skin. These seldom affect an entire crop but using a floating row cover will protect plants from insect damage. Types of Radishes Radishes can be eaten whole, sliced into salads, made into slaws and add to sandwiches for crunch. They can be added to a stir-fry, sautéed in butter or flavored oil or pickled. Varieties include Cherry Belle, a small, round, red radish that has been a classic for years; White Icicle, a slender, white, 3-4 inch long mild radish with edible greens; White Daikon, requiring almost two months to mature and weighing up to five pounds each, is popular for pickling and fermenting; French Breakfast, an heirloom variety that is oblong, half red and half white, with a spicy flavor; and Purple Plum, a juicy variety that is hardy and resists cracking. Radishes are high in vitamin C, fiber, lutein and minerals. The variety of flavors and uses makes growing radishes a good choice for the home vegetable garden. More Growing RadishesReturn from Growing Radishes to Vegetable Plants Return to Starting a Garden Home |