radishes

Radish, Raphanus sativus, is a fast-growing root vegetable in the Brassicaceae family. It is primarily grown for its swollen taproot, which comes in a range of colors and sizes. The flesh is typically crisp and white, with a peppery to mildly spicy flavor.

Radishes are annual or short-lived perennials, depending on climate. They prefer cool seasons and well-drained soil. Plants germinate quickly; roots are often ready to harvest within 3 to 6 weeks for standard table varieties. They are commonly grown as a leafy and root crop, and the greens are also edible.

Taxonomy and varieties: There are many cultivars, including red globe (Cherry Belle), French Breakfast, Icicle (long white), and Daikon (large, milder). Black radish and watermelon radish are other popular types. Spring varieties are harvested young, while some winter radishes store longer and may have a milder flavor.

Cultivation notes: Radishes prefer full sun and even moisture. Sow succession crops to ensure a continuous harvest. Thin seedlings to proper spacing and hill mulch to keep soil cool. Common pests include flea beetles and root maggots. Diseases such as clubroot can affect brassicas, so crop rotation is recommended.

Uses and nutrition: Radishes are commonly eaten raw in salads or as a crunchy snack, and they can be pickled or lightly cooked. They are low in calories and provide vitamin C, fiber, and minor minerals. The greens are also nutritious and edible when young.

Storage and history: Native to Eurasia, radishes have been cultivated for thousands of years and are now grown worldwide. Store fresh radishes in the refrigerator, preferably in a perforated or damp container, for up to about two weeks.