A very light skinned radish that surprises people with it's bright colored flesh once sliced. Excellent for salads and gourmet dishes that need that extra burst of visual appeal.
Radishes are fun to grow. They're easy and provide almost instant gratification. They usually germinate in just a few days and are ready to eat in less than a month.
Radishes are cool-weather crops, best grown in spring and fall. Seeds can be planted four weeks before the last spring frost, and again in late summer or early fall. In the heat of summer, radishes quickly turn bitter and woody. Standard radishes will mature in three to four weeks. To grow rapidly and achieve a nice shape, they must be thinned so the plants are no more than 2-3" apart. Do not give radishes a lot of fertilizer or your plants will have big tops and very little root.
About 3 to 6 weeks before average last frost, direct seed ½ inch deep, 1 inch apart, in rows 12 inches apart. Thin to about 2-inch spacings. Crowded plants may not produce high-quality roots. Use thinings in salads.
Adding nitrogen fertilizer or nitrogen rich manure close to planting may produce lush tops and small roots. Can be sown in the same row with carrots, parsley, parsnips and other slow germinating crops. The radishes help to break soil crust for the weaker and later-germinating crops. For continuous harvest, make additional plantings every 1 to 2 weeks until temperatures average in the mid 60s F, or plant varieties with different maturity dates in a single planting. Resume planting when weather cools in fall.