SCIENTIFIC NAME: Raphanus sativus

CULTURE: Radishes require friable, well-drained soils with a pH range of 5.8–6.8. Sow at any time during the season, beginning in early spring. Use 5cm-7cm wide bands, seeds about 19mm-25mm apart (about 35 seeds/30cm. except 10 seeds/3ocm. for ‘Red Meat,’ ‘Purple Heart,’ ‘Nero Tondo,’ and ‘Green Luobo Improved’), 12mm deep, rows 30cm apart, or any row or bedding scheme that will eliminate unplanted ground to discourage weeds. For longer, straighter French Breakfast radishes, sow 15–20% more seeds per row than round radishes, 1/2 to 1 cm deeper, and do not irrigate unless absolutely necessary. Radishes are adversely affected by hot, dry weather. They remain in prime condition only a few days and should be grown rapidly with plenty of moisture to be mild, tender, and attractive. If growth is checked, roots may become tough, pithy, and too spicy.

HARVEST AND STORAGE: Harvest promptly to avoid pithiness, beginning at about 3-4 weeks when roots are the size of a large marble. Bunch or top, hydrocool, and refrigerate. Topped radishes will keep 3–4 weeks in good, crisp condition if kept at 0°C, 95% relative humidity, and in breathable packaging. See product descriptions for longer storage of specialty types.

AVG. DIRECT SEEDING RATES: 30g./25m, 400g./300m’, 9.5kg./acre at 35 seeds/30cm. in rows 45cm apart, or 14kg/acre in rows 30cm apart.

SIZED SEEDS: “Sized” seeds have been sorted so they are roughly the same size. This consistency allows for more accurate spacing with mechanical seeders and more even germination. Only the round red radishes are sized.