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The Gardener's Spot
Radish
Plant Information
Origin: Europe
Sci. Name: Raphanus Sativus
Family: Cabbage
Sow'n
Swoing Depth:
Indoors: Not Recommended
Outdoors: Mid Fall/4 wks Before Last Frost
Spacing: 4-6 in (10-15 cm)
Days To Germination: 4-12
Seed Life: 4 Years
Grow'n
Watering: Moderate
Sunshine: Full Sun
Height: 6 in (15 cm)
Width: 3 in (7 cm)
Nutrient levels: N-low, P-low, K-low
Companion Plants: Bean, beet, carrot, lettuce, pea and spinach
Bad Companions: Fennel
Sci. Name: Raphanus Sativus
Family: Cabbage
Sow'n
Swoing Depth:
Indoors: Not Recommended
Outdoors: Mid Fall/4 wks Before Last Frost
Spacing: 4-6 in (10-15 cm)
Days To Germination: 4-12
Seed Life: 4 Years
Grow'n
Watering: Moderate
Sunshine: Full Sun
Height: 6 in (15 cm)
Width: 3 in (7 cm)
Nutrient levels: N-low, P-low, K-low
Companion Plants: Bean, beet, carrot, lettuce, pea and spinach
Bad Companions: Fennel
Overview:
The radish was domesticated in the Mediterranean and given to the slaves building the pyramids by the Egyptians, in addition to onions and garlic. They must have had very bad breath!
Radishes spread to China in about 500 BC, and then to Japan about 200 years later. The fiery flavor is from the presence of mustard oil in the roots.
Planting and Growing:
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 grown 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:
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.
The radish was domesticated in the Mediterranean and given to the slaves building the pyramids by the Egyptians, in addition to onions and garlic. They must have had very bad breath!
Radishes spread to China in about 500 BC, and then to Japan about 200 years later. The fiery flavor is from the presence of mustard oil in the roots.
Planting and Growing:
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 grown 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:
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.
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