Radishes

Radishes

Radishes are quick maturing cool-season vegetables for spring and fall gardens.

They are ready to harvest within 4 weeks of planting and rapidly pass into a pithy, unusable condition. Radishes that produce only tops result from being planted too thick (late thinning), too much shade, or hot temperatures. Black spots in radishes may indicate boron deficiency. Dissolve 1 level tablespoon of household borax in 3 gallons of water and apply to 100 feet of garden row. Use proportionately smaller amounts for shorter rows.

Some large-root types designated as winter radishes are recommended for the fall garden. They remain crisp longer than small types, are more pungent, and are best grown like fall turnips.

Varieties

• Champion—scarlet; deep oval; large root and top; 28 days; AAS 1957.
• Cherry Belle—round globe; cherry red skin; crisp, solid flesh; short top; 21 days; AAS 1949.
• China Rose—winter type; deep rose skin; white flesh; pungent; long; 52 days.
• Round Black Spanish—winter type; large globe shape; 31⁄2- to 4-inch diameter; black skin; pungent white flesh; 55 days.
• Scarlet Globe—bright scarlet globe; crisp; white; mild flesh; 24 days.
• Snowbelle—hybrid; white; round root; crisp; mild; 30 days.
• White Chinese (Winter Celestial)—winter type; 6 to 8 inches long; 3-inch diameter; crisp; white; mild flesh; 60 days.
• White Icicle—long; white; crisp; tapered to a point; 28 days.