Radishes are probably less popular than they could be because most people have never tried truly fresh ones, having only ever tasted the supermarket variety. There is quite a wide variety to choose from including the Japanese radish or daikon.
Sow the seeds where they are to grow. Perhaps interplanted with slower growing vegetables.
- Late spring - early summer in sub arctic areas
- Late spring - summer in areas with cold winters
- Spring-Autumn in areas with cool winters
- All but the coldest months in temperate areas
- All year round in warmer arid, subtropical and tropical areas
Harvest radishes between 6-8 weeks after germination.
Radishes are usually eaten raw, particularly in salads (grated). Make sure they are fresh and crisp.
Radishes are a good source of vitamin C and also contain glucosinolates and a number of other sulfur containing compounds that protect against cancer. They also contain small amounts of folate, fibre and potassium.
- In plastic bags in the fridge