How to Grow Radishes: Planting, Growing and Harvesting
The radish (Raphanus sativus) is an annual or biennial plant in the mustard family (Brassicaceae) is the quickest-growing salad vegetable in the garden, can be ready for picking six weeks after planting seed if you give it a rich, well-watered soil.
There is always a good demand for radishes in the culinary kitchen; the parts of the radish plant that are commonly consumed are the leaves, flowers, pods, and seeds. Radish roots are low in calories and are usually eaten raw; the young leaves can be cooked like spinach. The young fruits are also edible and are often eaten raw or sautéed.
Growing Radish from Seed
How to grow radish from seed: Dig in a ration of old manure or compost; and when that is done, open up narrow trenches about two inches deep, along the lines of the rows. Run complete fertiliser along the bottom of each trench fill in; and plant the seed sowing little and often. Sow seed in the spot where it is to grow. This can be in the ground, in containers or sow a couple of rows in a growbag. Keep the soil damp, always, thereafter because if radishes must be grown quickly, if tender roots are required. Then on no account must they be allowed to get dry the radish quality and flavour are much improved by frequent watering. Cover the seeds lightly, and erect a cage of cotton to protect them from the birds.
Thin the plants out, as they come through, to two inches apart. The fast growing varieties that are ready for use twenty days after sowing can be set between rows of parsnips, potatoes, and other crops as they will be gathered and out of the way long before the other vegetables appear above the ground. Some gardeners mix a little radish seed in with the carrot seed when sowing – when ready the radishes are pulled and eaten before they crowd the other things so are invaluable as a catch crop, thus making room for the carrots, lettuce, cabbage, beans, etc.
The rat-tailed radish comes from Southern Asia and is grown for its seed pods which are eaten freshly picked and raw, or pickled — the root is not edible. The Oriental radish or daikon is larger and has a more spongy texture than the other varieties but the flavor is similar.
The great thing about radish is you can plant them all the year round.