Radish

SCIENTIFIC NAME: Raphanus sativus

CULTURE: Radishes require friable, well-drained soils with a pH range of 5.8–6.8. Sow at any time during the season. Use 2–3" wide bands, seeds about 3/4–1" apart , 1/2" deep, rows 1' apart, or any row or bedding scheme that will eliminate unplanted ground to discourage weeds.

Radishes are adversely affected by hot, dry weather. They remain in prime condition only a few days and should be grown rapidly with plenty of moisture to be mild, tender, and attractive. If growth is checked, roots may become tough, pithy, and too spicy.

HARVEST AND STORAGE: Harvest promptly to avoid pithiness, beginning at about 3-4 weeks when roots are the size of a large marble. Bunch or top, hydrocool, and refrigerate. Topped radishes will keep 3–4 weeks in good, crisp condition if kept at 32°F (0°C), 95% relative humidity, and in breathable packaging. See product descriptions for longer storage of specialty types.