Radishes can be ready for eating in under four weeks from planting. Although the leaves can be tough and bitter tasting, the whole plant is edible. They are high in ascorbic and folic acid, potassium, vitamin B6, riboflavin, magnesium, copper, and calcium.
Sowing: Sow 25 seeds 5mm (¼‘’) deep per 30cm (12’’) and in 30-45cm (12-18’’) rows apart. Thin to 6-12 plants per 30cm (12’’).
Soil: Best in rich, loamy soil (mostly sand, silt and small amount of clay) amended with composted manure. Add 1 cup of complete fertilizer for background fertility. Ideal pH is 6.0 – 6.8.
Growing: Speed is key when growing this little vegetable. Radish seeds can germinate in as little as three days and should sprout in 5-7 days. Sow frequently, thin quickly and keep them watered.
Harvesting: Promptly harvest once radishes are the size of marbles and before the roots get woody and bitter. Harvest leaves and seed pods while they are still green to maximize taste.
Pests and Disease: Use a floating row cover (a thin, transparent, and flexible sheeting) to protect as root maggots and flea beetles can be problem.
Companion Planting: Beans, beets, celeriac, chervil, cucumber, lettuce, mint, parsnip, peas, spinach, squash, and tomatoes.
Before radish seed pods fully mature, its wonderfully sharp flavour is tender and juicy, making it excellent in stir-fries and soups. Most people enjoy growing radishes for the crunchy, sometimes spicy roots.
For tips on growing other vegetables in your garden in August, read the article Start Sowing these Seeds this August.