Radishes are cool season vegetables that prefer sunny locations and fertile, deep, well-drained soil. For more information on radishes, click here


VARIETIES:
Radish varieties include Champion, Cherry Belle, Daikin Long White, Icicle and Easter Egg.  They vary in root shape, color and size. 

CULTIVATION:

Soil Preparation:

Before planting, incorporate 2 to 4 inches of well-composted organic matter and apply 2 to 4 cups of all purpose fertilizer per 100 square feet.  Work this into the top 6 inches of soil.  For more information on soil preparation, click here.

Planting:

  • Radishes grow best when temperatures do not exceed 80°F.
  • Plant radishes at 10 day intervals to maintain a steady supply year round.
  • Radishes should be thinned to 1 to 2 inches between plants in a row with rows 10 to 12 inches apart.
  • Hot weather causes bitterness, increases “hot” flavors and causes root hollowness.

Irrigation: Water radishes regularly.  Mulching around the plants helps conserve soil moisture.  Moisture fluctuations cause root cracking, slow leaf development and contributes to “hot”, bitter roots.  For more information on watering, click here

Fertilization:  Apply ¼ cup per 10 feet of row with a nitrogen-based fertilizer after emergence to encourage rapid plant growth.  Place fertilizer to the side of the plants and irrigate into the soil.  For more information on fertilizing, click here

Harvest:  Radishes can be harvested once the roots reach full size, generally 25 to 45 days from seeding depending on the variety.  Pull plants up by the tops and trim off the leaves.  Wash and store in plastic bags in a refrigerator for two to four weeks.  Radishes should be harvested before heavy frosts or freezing occurs.

COMMON PESTS AND DISEASES: Flea beetles, root maggots and root rot are common pests of radishes.  They can be regulated with soil insecticides, crop rotations and regular watering.  For more information on controlling pests and diseases, click here