Radishes are uncomplicated, easy to grow and therefore extremely popular. Their season spans several months. They deliver fresh vegetables from spring to autumn, most of which are served raw.
The radish season starts in April
This is how the season goes
In radishes, the thickened root collar forms the edible part. Round and flat round varieties develop the typical radish shape. In breeds with elongated shapes, the storage tissue extends over the so-called hypocotyl and the roots.
sowing
Early breeds have low light requirements and do well in cool temperatures. They can be sown in the greenhouse or cold frame from the end of February. Direct sowing outdoors is possible from March. Make sure the soil is thawed and dry. If ground frost occurs, protect the seed with foil or garden fleece. The ideal germination temperatures are between twelve and 15 degrees.
Varieties overview:
- Early varieties for greenhouses: 'Fanal', 'French Breakfast' and 'Boy'
- precocious outdoor varieties: 'Rota', 'Juwasprint' and 'Cracker'
- summer radishes: 'Cherry Belle'; 'Ilka' and 'Champion'
- year-round varieties: 'Icicle' and 'Rudi'
maintenance
Radishes grow extremely fast and therefore have a high water consumption. While it is sufficiently humid in spring, regular watering makes sense during the summer months. Due to a lack of water, the buds become woody and develop a pungent taste.
Fertilization is not necessary if you have already provided the pre-cultures with compost. Fresh compost substrate is not suitable for growing radishes because their roots are sensitive to salt. An oversupply of nutrients increases susceptibility to diseases and pests. Loosen the soil occasionally to improve growth.
The ideal harvest time
The main season for root vegetables runs from April to September. Radishes grown early are ready to harvest after about eight weeks. During the summer months, the growing season is faster, so you can harvest the bed after three to four weeks. Sowings in autumn again require more time for development. The low season is from October to November.
Harvest on time
Before you harvest radishes, you should check the quality. In spring you have about ten days to harvest. Speed is required in summer because the harvest window is then reduced to four days. If you wait too long, the bulbs will taste furry. They have reached the optimum degree of ripeness when the outer skin is colored and shows no cracks. From a size of two to three centimetres, the aroma is particularly intense. Then the tissue is firm to the bite and has a crunchy consistency.
tips
After harvesting, remove the leaves, wrap the radishes in a cloth and place the packet in the crisper of your fridge. This way they will keep for two days. The leafy greens taste great on buttered bread.