Radishes at a Glance
Try these easy-to-grow radish varieties in your next garden.
By Barbara Pleasant
Growing radishes is quick and easy. Spring and fall radishes sown directly in the garden are ready to eat in less than a month! Learn more about growing radishes in All About Growing Radishes.
Commonly used in salads, slaws and sandwiches, these radishes also can be cooked. Young leaves are edible, but not very tasty.
Use frames or tunnels to warm soil to favorable germination range (above 55 degrees) in spring. Keep soil constantly moist. Check daily after three weeks, and harvest promptly. Remove tops before storing in refrigerator.
Round or cylindrical radishes often are served with bread and butter in France, or mustard and pretzels in Germany.
Same as small round type
'Bartender Red Mammoth'
Most varieties grow to carrot size or larger; a few varieties are round. Very easy to grow. Varieties with cylindrical roots often push up out of the ground as they mature.
Loosen soil at least 14 inches deep. Thin to 10 inches apart. Dig gently to avoid broken roots. Remove tops after harvesting. Store in refrigerator, or pack in damp sand and store in root cellar or unheated garage.
‘Minowase Summer Cross’
Winter Storage (Radiculata group)
Crisp roots have dense flesh, dark skin, and a complex, spicy flavor.
Quality is best when roots mature in cool fall soil. Remove tops after harvesting. Store in refrigerator, or pack in damp sand and store in root cellar or unheated garage.
‘Round Black Spanish’
Grown for seed pods only, though the ‘Münchener Bier’ variety also produces good roots.
Harvest immature seed pods when crisp and tender, like spicy snow peas.
Locate sources for these radish varieties with our custom Seed and Plant Finder.
Contributing editor Barbara Pleasant gardens in southwest Virginia, where she grows vegetables, herbs, fruits, flowers and a few lucky chickens. Contact Barbara by visiting her website or finding her on Google+.