Radishes are a great starter crop for novices or children as it is an easy crop to grow, taking little looking after and the summer varieties are ready in only 3-6 weeks. Winter varieties are slightly more work and grow to around a foot in size. They are generally eaten cooked, while summer ones are traditonally eaten raw. However the large Japanese types are ideal for stir fries and winter varieties are delicious grated into salads.
Soil & Growing Position
Summer radishes are often grown in a spare corner of the plot as they are an unfussy crop however for optimum growing conditions, radishes prefer a free draining and fertile soil. Dig in some compost if the ground has not been manured for a previous crop and rake in a general fertliser 2 weeks prior to planting. They are also grown between rows of other veg like peas or carrots which provided some shade for summer sown crops. Alternatively grown as row markers by oversowing slower germinating crops like parsnips. The radishes grow quickly are are ready to be harvested before the main crops occupy the space.
Spring sown radishes prefer a sunny spot while summer sown crops prefer some shade.
Sowing from Seed
Sow thinly, one seed 1" apart at a half inch depth, in rows 6" apart for summer varieties and 9" for winter types. Germination only takes up to 7 days. You can sow from January or February under cloches, otherwise sow from March onwards. Sow every couple of weeksfor a succession of crops throughout the summer but cease by early June as later sown summer varieties are often woody and disappointing.
Winter varieties are sown in July or early August for harvesting from late October onwards.
Growing On & Young Plants
Summer varities should not need thinning unless they are overcrowded, in which case you should thin to 1" for small radishes and 3-4" for larger ones and Japanese radishes. Winter varieties should be thinned to 6" apart.
Crop Care
Protect against birds if they are a nuisance. Radishes grow best if they do not have any checks to growth so do water if the soil is dry to promote swelling of the roots so they do not become woody.
Harvesting
Harvesting begins only 3 - 6 weeks after sowing for summer types and 10 - 12 weeks for winter ones. You should start pulling up summer varieties when they are around the size of a 10p for the round types and no bigger than the size of your thumb for the monger types. Don't allow them to grow too big otherwise they will simply become woody. Japanese types can be allowed to grow to around 6" or longer if they are to be used in cooking. Winter varieties can be harvested in November and stored in boxes between layers of sand or dry peat, in a cool, dry place. Just as with carrots, do not let the radishes touch and check for any rotting specimens. Alternatively, they can be left in the ground and pulled as required making sure the tops are covered with straw or frost protection during cold weather
