The radish has come a long way, and because they are available in any shape, color or size, you can find one for any of your dishes. Varieties from French breakfast radishes to watermelon, black round, cherry bomb, lime green radishes and more. Radishes are crucifers, or part of the cabbage or mustard family and most of theses vegetables have a peppery finish and are low calories and high in vitamin C.
Whether you are using for salads or pickling, or for gazpachos or crudités with dip, radishes are an easy garden project for those of us lacking in time and green thumb talent. As a child, my husband grew radishes in his basement in Medford, Massachusetts for a class assignment and continued to grow them. He grew his radishes in the mist of adolescent mayheme and misanthropy; so if he pulled it off, so can you!
Growing tips from Farmers’ Almanac
Plant 4-6 weeks before the average date of last frost, after aged manure or organic fertilizer has been worked into soil.
Direct sow seeds ½ inch to an inch deep and one inch apart in rows 12 inches apart.
Thin to about 2-inch spacings. Crowded plants will not grow well.
Radishes need sun. If they are planted in too much shade—or even where neighboring vegetable plants shade them—they put all their energy into producing larger leaves.
Practice three-year crop rotation.
Plant consecutively every two weeks or so while weather is still cool for a continuous harvest of radishes.
Radishes can be planted in the Fall. You can plant radishes later than any other root crop in late summer or early fall and still get a harvest.
