Radishes belong to the brassica family and were cultivated in ancient Egypt and China long before our era. In Egypt they were even used as payment for pyramid workers. Today radishes are a favourite for quick harvests — a few seeds in a pot and you have fresh radishes within a month.
Popular Radish Varieties
- Cherry Belle – Round, bright red radish with a white interior. A classic and the most common shop variety.
- French Breakfast – Elongated, red-white radish with a milder flavour. Traditionally served at the breakfast table.
- Watermelon Radish (Daikon type) – Green exterior, spectacularly pink-red interior. Mild and sweet, beautiful in salads.
- Black Spanish – Black skin, crisp white interior with a strong pepperiness. A winter-hardy variety.
- Easter Egg Mix – Blend of red, white, purple and pink radishes. Fun for children and decorative salads.
Care
Sowing
Direct sow in soil or a pot outdoors from March–September (indoors year-round). Sow 1 cm deep, 3–5 cm apart in a row. Germinates in 3–7 days at 15–20 °C. Thin to 5 cm spacing for well-formed roots.
Light
Full sun to partial shade. Too little light gives slow and weak plants; intense hot summer sun can cause bolting.
Watering
Keep soil evenly moist — dry periods produce woody, hollow and extremely hot roots. Water little and often.
Feeding
Radishes are fast-growing and do not need fertilising if planted in good soil. In poor soil a light feed can help.
Temperature
Radishes thrive best in cool to temperate weather, 10–20 °C. At high temperatures (>25 °C) they bolt and the root becomes fibrous and hollow.
Harvest
Harvest as soon as the roots reach the desired size — for summer radishes typically 2–3 cm in diameter. If you wait too long the root splits and the flavour becomes woody and sharp. Radishes keep in the refrigerator for 1–2 weeks if the tops are removed.
