Background of the Study Radish is a Eurasian plant (Orphan’s assists) having a fleshy edible root and white to purple flowers clustered in a terminal raceme. Every part of the root or the plant can be useful in different ways. The pungent root of this plant can be eaten raw as an appetizer and in salads. Also, it can be cooked or mixed with eat to attain its delicious taste. Radishes originated in China, and in China, today, truly wild forms of the radish can till be found.
The radish was one of the first vegetables introduced into the New World. Radishes were already under cultivation in Mexico in 1500 and in Haiti in 1565. The radish quickly caught on in the Americas and by 1848, the Landlers catalogue listed 8 different varieties. Radishes are used in very different ways around the world. In China and Japan, most of the radish crop is pickled in brine, similar to the way we pickle cucumbers. In China some large radishes are grown for the oil in the seeds.
In India, the rat-tailed radish is grown for its fleshy edible seed pods which reach a length of 8-12 inches, and in Egypt, one type of radish is grown for its top greens only. Radishes grow quickly, some maturing in 3 weeks from seed, in cool weather. Radishes should always be planted in succession plantings every 10 days to 2 weeks from the earliest possible time in the spring when the ground can be worked until early summer. For a fall crop start 6-8 weeks before the first frost date. Plant deeds for small radishes h inch deep in rows 6-8 inches apart.
Thin seedlings to 2-3 inches apart. Plant seeds for large radishes 2 inches apart in rows 18 inches apart. Thin seedlings to 4-6 inches apart. Harvest small, round radishes when they are the size of large marbles. Do not leave radishes in the ground because they will quickly become woody and tough. Radishes can be harvested and stored in plastic bags in the refrigerator and will keep their flavor and crispness for weeks. Large radishes should be harvested before the first hard frost. By Kemp