Planting Radish Seeds
Sow radish seeds in well-worked soil after danger of frost in early spring, again in late summer for fall crop. In frost free areas, sow in the fall.
Sow thinly in rows about 6″ apart. Cover with 1/2″ of fine soil; firm lightly and keep evenly moist.
Seedlings emerge in 4-6 days.
Thin to stand about 2″ apart.
Sow winter radishes in midsummer for late fall and winter use. They can grow large with several inches of root showing above ground.
How to Grow the Radish
Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating.
Water continuously and evenly. Avoid over-fertilizing radish plants.
Keep plants well-watered during dry periods to promote uninterrupted growth. Plants need about 1 inch of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It’s best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
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Harvest and Preserving Tips
Pull spring radishes when they are the proper size for the type, about 25 days after planting. If you wait too long to harvest, they will become pithy. Push back the soil to see if they have formed bulbs, and taste one or two to see if they are ready. Finish harvest before warm weather comes.
Cut off the tops and store in plastic bags at 32-40 degrees F, in the refrigerator, for up to 3 weeks.
Radishes may be eaten raw in salads or sautéed in butter with salt, pepper and herbs as a side dish. Winter radishes may be cooked like turnips or used in stir fry. They may also be pickled.