This rose Radishes are quick, easy, and fun to grow from seed, ready to eat in as little as four weeks.
These compact plants can be grown in even the smallest of gardens and are great gap-fillers on the veg plot.
Sow small batches every few weeks for harvesting throughout summer, to add a crunchy tang to your salads. There are even varieties for winter cropping.
Sow outdoors, in the spot where they’re to grow. This can be in the ground, in containers or even in a growing bag. Sow seeds in short drills, 1cm (½in) deep and about 2.5cm (1in) apart.
For an early crop, sow in February into pre-warmed soil and protect with cloches.
Keep the soil moist to ensure rapid growth, for fleshy, tasty roots that don’t split. This can be tricky in hot dry summer weather, so take care to water regularly.
Because radishes are quick to mature, they can be sown as a ‘catch crop’ between rows of slower-growing vegetables such as peas and potatoes.
They can even be used as row markers for slow-germinating crops, such as parsnip and onions – the radishes germinate quickly, marking out the row where the other crops have been sown, and are harvested before they can hinder the main crop.
Days to Maturity: Between 3 to 5 weeks
Hardiness Zone: 2- 11
Planting Depth: 1-2.5 cm
Plant Spacing: 15 cm: 30 cm.
Soil Preference: 70% Cocopeat 10% Vermiculite 5% Perlite 15% Plant Compost.
Temp Preference: Ideal temperatures are 18°C to 30°C during the day.
pH Range: 6.5 – 7
EC: 1.6 – 2.2
TDS: 800 – 1300
Germination Days: 5 – 7 days
Taste: spicy, crisp, and zesty
June | May | Apr | Mar | Feb | Jan |
| Dec | Nov | Oct | Sep | Aug | July |
Summer radishes are best harvested young, in as little as four weeks from germination, when the roots are about 2.5cm (1in) in diameter. If left to grow too large, they can become woody and inedible.
Winter radishes can be left in the ground and dug up as required or lifted in November and stored.
Radishes are a group of root vegetables with light-colored, crunchy flesh, variable skin color, and an almost spicy, peppery taste. They vary in shape from short and round to long and narrow, and the skin can be red, black, white, yellow, pink, or purple.
Who likes a pack of flavor. These radishes are used in many different Asian cuisines. In terms of health benefits, Radish China Rose are packed with Vitamin C, folate, and potassium. Many people consume these plants for relief of indigestion and/or flatulence. You can expect a mustard-like taste from these roots. After all, they belong to the Brassica genus, which falls under the family of mustard plants.
Flavor: Spicy with a hot radish flavor
Popular uses: Salads, soups, sandwiches and Asian dishes
Nutrients: High in protein, folate & Vitamin B6.
Radishes are a good source of antioxidants like catechin, pyrogallol, vanillic acid, and other phenolic compounds. These root vegetables also have a good amount of vitamin C, which acts as an antioxidant to protect your cells from damage.
Reduced Risk for Diabetes
Enhanced Liver Function
Cardiovascular Improvement
Nutrition:
Calcium
Vitamin C
Riboflavin
Niacin
Thiamine
Vitamin B6
Folate
Potassium
Iron
Manganese
A half cup serving of fresh, sliced radish contains:
Calories: 1-2 grams
Protein: 0 grams
Fat: 0 gram
Carbohydrates: 2 grams
Fiber: 0 gram
Sugar: 0 gram
Cholesterol: 0 milligrams
Sodium: 23 milligrams
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