Radish is a cool-season, fast-maturing, easy-to-grow vegetable. Garden radishes can be grown wherever there is sun and moist, fertile soil, even on the smallest city lot. Spring radishes should be planted from as early as the soil can be worked until mid-spring. Make successive plantings of short rows every 10 to 14 days. Sow seed 1/4 to 1/2 inch deep.
Thin spring varieties to 1/2 to 1 inch between plants. Winter radishes must be thinned to 2 to 4 inches, or even farther apart to allow for proper development of their larger roots. On beds, radishes may be broadcast lightly and thinned to stand 2 to 3 inches apart in all directions. Pull radishes when they are of usable size (usually staring when roots are less than 1 inch in diameter) and relatively young.
Radishes remain in edible condition for only a short time before they become pithy (spongy) and hot. Proper thinning focuses the harvest and avoids disappointing stragglers that have taken too long to develop.
Nutrition Facts (1/2 cup fresh sliced raw red globes) Calories 12 Protein 0.35 grams Carbohydrates 2.0 grams Dietary Fiber 1 gram Potassium 134.56 mg Folate 15.66 mcg (Approximately 1,500 - 3,500 seeds per oz.)
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French Breakfast Radish-1/4 oz
Has good flavor and texture, excellent for dips or as a garnish
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