This common vegetable is a flowering annual or biennial (a plant harvested the first year and producing flowers and seeds the second year),  brassicaceous plant of the mustard family. There are many varieties of radishes grown world-wide, including red, black, yellow, purple, pink and white daikon.  This grow guide will feature the common red radish with white flesh.

 

The radish plant is known to have been grown in Egypt over 2,000 years ago.  They are a popular, easy to grow root plant. The edible green tops and crunchy bulbs have a peppery flavor.  Proper preparation for radish cultivation includes finding a location with at least six hours of sunlight per day. They may be planted in the tropics year-round, but grow best in the cooler months.  A loose well-drained soil low in nitrogen helps the bulbs to grow instead of the foliage. Crushed egg shells added to the soil helps to detract slugs and snails.  Radishes are often used as row markers for many companion crops including cucumber, carrots, leaf lettuce.  Cherry Bell is a recommended variety of radish to grow in tropical climates. This mild, crunchy radish is ready for harvest in as few as 21 days, although most other varieties take from 4 - 6 weeks to harvest.   Once the bed is dug up and rocks removed, compost may be worked into the soil and you are ready to plant.  A recommended gardening tip is to mix the seeds with some sandy soil to help reduce over crowding of the plants as they grow. Be sure to water the soil but do not let it get water-logged as the plants develop.  It is recommended to plant the seeds about three times the size of the seeds deep.  Once the plants have germinated, typically in 5-8 days, watch for the second leaves and thin the plants to be spaced 1-2 inches apart.  The thinned sprouts may be added to salads. Radishes are ready for harvest once the bulbous red tops of the radishes are showing.

Planting in short rows every 2 – 3 weeks ensures enough radishes to harvest continually.  Radishes keep for about 3 weeks in the refrigerator.

 

Radishes are high in anti-oxidants, fiber, zinc. Vitamins E. A, C, B6, and K and contain many trace minerals along with antibacterial and antifungal properties.  Each radish contains an average of one calorie.

 

Radishes are usually enjoyed sliced in salads.  The young leaves may be harvested, then fried up in a pan with a drizzle of coconut or olive oil and a few drops of water for about 1-2 minutes or until the leaves are wilted.

 

In Oaxaca, Mexico radishes have a special place in the culture.  On December 23^rd Noche de Rabanos, or Night of the Radishes is celebrated.  Radishes are carved into unique shapes, including nativity scenes.  They are also enjoyed year-round in Oaxaca as well.