Radishes are a fast-growing, cool-season crop that can be planted in both spring and fall. They prefer full sun to partial shade and well-drained, fertile soil with a pH of 5.8-6.8. Prepare the soil with organic matter or a balanced fertilizer before planting, ensuring it is loose and free of stones to allow for proper root development.
Radishes can be direct sown as soon as the soil can be worked in the spring and again in late summer for a fall crop.
Sow radish seeds 1/2 inch deep and 1 inch apart in rows 6-8 inches apart. Thin seedlings to 2 inches apart for regular radishes or 3-4 inches for larger varieties. Radishes require consistent, even moisture for best growth and flavor.
For more detailed information on growing radishes, including specific varieties and care tips, refer to our comprehensive radish grow guide.
Diseases, Insects, and Weeds
Common pests include flea beetles and root maggots. Use row covers to protect the crop and apply organic or chemical controls as necessary. Diseases are not typically a major issue with radishes, but good rotation practices and clean cultivation can help prevent problems.
Harvest radishes when they are about the size of a large marble or as per the variety's specifications. Pull them up gently, being careful not to disturb the surrounding plants. Radishes mature quickly, often ready to harvest within 3-4 weeks after planting.
Storage and Preservation
Radishes can be stored in the refrigerator for a week or two. Cut off the tops and store them in a plastic bag to retain moisture. For longer storage, radishes can be pickled.