Radish

How To Grow Radishes:

The radish was domesticated in the Mediterranean.  It was used by the Egyptians to feed the slaves building the pyramids, in addition to onions and garlic.  They must have had very bad breath! Radishes spread to China along the Silk Road in about 500 BC, and then to Japan about 200 years later.

If you enjoy radishes you are in luck. Radishes are easy to grow and can be sown throughout the year for multiple harvests.  The fiery flavor is from the presence of mustard oil in the roots.  It is great to add to salads and as a bit of heat to your vegetable juice.  They are also a great source of vitamin B6, Riboflavin, and trace minerals.

Planting and Growing Radishes:

In the fall, prepare the garden by turning 1 inch (2.5 cm) of good compost into the top 4 inches (10 cm) of soil with a garden fork.  It is best to use a garden fork rather than a rototiller, because rototilling will leave a compact layer under the tilled soil.  No additional fertilizer should be needed.

Sow radishes directly outdoors, anywhere there is space in the garden in the early spring and fall.  They are short growing plants that help loosen the soil up for other plants.  Sow seed in a diamond pattern, thinning plants 4 to 6 inches (10 to 15 cm) apart.  Fast growing types are ready in as little as 4 weeks.  After planting, be careful not to let the soil dry out.

Harvesting and Preserving Radishes:

It is best to harvest the radishes when the root forms a noticeable ball at the surface of the soil.   With most varieties this is at about 8-10 weeks after sowing.  If left in the ground, the roots will split and they will taste sharp and woody.  Eat the radishes soon after they are picked for the best flavor.  Store any extra in the refrigerator.