Radishes are a hardy, quick-growing crop that can be ready in as early as 3 weeks. They prefer cool, moist, loose and fertile soil, but essentially these are root crops and need loose soil to grow. They also need the soil to be constantly moist - they do not like drought conditions. They are moderate feeders, so need some fertilization.
For best results sow in succession from early Spring on, thereby assuring you a continuous supply of young roots and leaves.
They can be used in salads, as a appetizer, pickled, as a garnish, etc. The leaves are a potherb. The tender pods are edible. Seeds are a legitimate oil seed and can be sprouted. Dehydrated seed sprouts have been used as a salt substitute.
We offer three types of radish: regular (European), daikon, and podding. Some varieties are organic and/or naturally grown.
Regular radishes have hot, spicy roots that are typically eaten raw in salads. They can be used in salads, as a appetizer, pickled, as a garnish, etc. The leaves are a potherb. The tender pods are edible, but very briefly- see our podding radishes. Radish seeds are also a popular edible sprout.
Daikon radish (oriental radish) roots are typically eaten raw, and are considered a medicinal food. Roots, young leaves, and flower clusters are marinated, stir-fried, pickled, or used in soups/stews. Young seedlings are cooked like spinach. Pods and seeds are also eaten. Roots and leaves are also dried.
Podding radishes do not have useful roots. The pods are like small pointed pea pods, and can be enjoyed fresh, used in salads, boiled, and pickled. Harvest when young and tender.
ALL/Matures 3-9/Harvest 0-2/Yield 100-540/Spacing 2" or broadcast