Radishes: The Quickest Vegetable Reward

Radishes are among the easiest vegetables to grow. In the U.S., most are eaten raw in salads, but in other cuisines they're important food sources, often preserved by drying or pickling.

About This Plant

Varieties vary in size, color, shape, and pungency—some very hot, others mild. Plant short-season/spring types in spring or fall depending on local temperatures. Ideal growing temperature: 60–65°F. Cooler or warmer weather yields harsher flavor. Maturity: 18–45 days (spring types), 45–70 days (winter types). Plant winter types in summer or fall depending on variety.

Site Selection

Choose a site with full sun to light shade and well-drained soil. Loosen soil to 12–15 inches and mix in a 2- to 4-inch layer of compost.

Planting Instructions

Because they grow so fast, spring radishes can be interplanted with larger, slower crops—no separate bed needed. Direct-sow in the garden. Spring types: 1 inch apart, ½ inch deep. For larger roots: 1½ inches deep, 1½ inches apart, rows 24 inches apart. Winter types: 1–3 inches apart.

Care

Thin to 2–3 inches apart when 1 inch tall. Provide even watering—heat and uneven moisture cause tough, pithy, hot radishes. Contact your extension office for root maggot controls.

Harvesting

Pick spring varieties as soon as they reach preferred size. Before they turn tough and pithy, pull all, trim tops, and store in plastic bags in the refrigerator. In cool weather, winter types keep in the ground for a few weeks after maturity. Store winter radishes like carrots or beets: layered in boxes of sawdust or peat moss.