Radish

Radish foliage

Radishes are a cool-season vegetables that are divided into spring and fall types. Spring radishes are typically smaller and quick to mature. Fall radishes, which include daikons, require a longer growing season and are typically milder in flavor. Radishes need a sunny location and can be grown in early spring and as a fall crop. As the weather gets hot, however, the flavor of radishes becomes strong and hot. Most radish varieties will perform well in Kansas if planted at the correct time. Para información en español, visite este sitio web.

Spring radishes. Most spring radishes are round, although some are more oblong. Spring radishes are most commonly red, although there are white, pink, purple, yellow, and multicolored types. Some varieties are longer-maturing, which should be considered if another crop will be planted after the radishes.
Fall radishes. Fall radishes, including daikons, are typically much larger than spring radishes. Many fall radishes are oblong or carrot-shaped and can be 2 to 3 inches in diameter. These radishes require a longer growing season and are best planted in the fall. For spring planting, choose early maturing varieties that are slow to bolt.

How to Grow

Plant spring radishes in mid- to late March for a spring crop. Plant fall radishes in early August for a fall crop. Radishes can be grown in narrow 15-inch rows, and in bed or wide-row plantings. Spring radishes need 1 to 2 inches to enlarge the root, so thin out thickly planted seedlings to this spacing. Fall radishes are much larger and should be thinned to 4- to 6-inch spacings to allow for mature roots. Plant seeds ¼ to ½ inch deep. Plant 3-5 feet of row per person for fresh use. Expect about 10 bunches of radishes per 10 linear feet of planted row.

Sunlight: Radishes require full sun in order to perform well.
Temperature: Radishes prefer cooler temperatures. In hot weather the flavor of the radishes will change and be spicier.
Watering: Radishes have a shallow root system. Provide one to one and a half inch of moisture per week during the growing season if not provided by rainfall.
Soil and Fertilization: Radishes prefer loose, well drained soil. They typically do not need any fertilizer during the growing season.
Pests and Diseases: The biggest issues with radishes are the change in flavor due to the heat and excessive top growth caused by too much nitrogen fertilizer.
Succession Planting: Make successive plantings so that you will have a continuous supply over a longer period of time. Plant radishes every 10-14 days for a continuous supply of produce.

Harvest and Storage

radish and foliage In loose soil, radishes can easily be pulled, especially if the soil is moist. For elongated radishes in heavy soil, a spading fork may be necessary. Store excess radishes by removing the tops and placing in plastic bags in a refrigerator. Spring radishes will remain good for a week or more. Fall radishes can be stored for a few months. Radishes do not freeze well and there are no safe recipes for canning radishes so fresh eating is the best option for this vegetable.

Recipes

While radishes often get a bad reputation due to their spicy taste in the warmer parts of the year they are a wonderful vegetable to eat. A half cup of sliced raw radishes contains around 10 calories, 2g carbohydrates, and 1g fiber. While radishes do not contain much protein, fat, or sodium, they do have vitamins and minerals, including vitamin C, folate, potassium, and calcium.The daikon radish is a common vegetable in Asian cuisine. Use them in stir-fry, kimchi or pickle them. Raw daikon radishes are delicious in salads and slaws. Daikon radishes are a source of fiber, vitamin C, and potassium. Try them fresh or cooked!

Daikon Radish Roast

Ingredients

Directions

3 daikon radishes
16 oz. baby carrots
1 whole onion
1 fresh garlic clove
1 1/2 Tbs olive oil
1/4 tsp pepper
1/4 tsp salt

Preheat oven to 350°F.
Lightly drizzle 1 tablespoon olive oil over a flat baking pan. Wash and remove top and root ends of daikon radish.
Peel radishes with a vegetable peeler and cut into slices that are a quarter-inch thick.
Spread slices evenly on baking pan.
Peel and chop onion; spread onion and carrots along with the radish on the baking pan.
Peel and mash clove of garlic and sprinkle over top of vegetables.
Season vegetables with salt and pepper and drizzle with additional ½ Tablespoon olive oil.
Bake in oven until radishes are tender, about 45-60 minutes, stirring occasionally.

Recipe source: University of Illinois Extension

Roasted Radish and White Bean Salad

Ingredients

Directions

1 pound radishes, washed, stemmed and sliced in half
2 Tbs olive oil (or your favorite cooking oil), divided
Salt and pepper (to taste)
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of ½ lemon
⅛ tsp garlic powder (or to taste)
¼ cup fresh parsley, stemmed and chopped
2 ounces feta cheese, crumbled

Preheat oven to 450 F.
In a large mixing bowl, toss the radish halves with 1 tablespoon olive oil and season with salt and pepper to taste.
Place the seasoned radishes on a baking pan or in a cast iron skillet.
Roast for 20 minutes, tossing occasionally, until tender and caramelized.
While the radishes are roasting, place the cannellini beans in the same mixing bowl and add 1 tablespoon olive oil, lemon juice and garlic powder.
Season with salt and pepper to taste. When the radishes are done roasting, add them to the bowl with the beans and add parsley.
Sprinkle with feta cheese and adjust seasonings, as necessary. Serve warm.

Recipe source: North Dakota State University Extension

Sauteed Radishes

Ingredients	Directions
1 Tbs butter or vegetable oil 1 to 2 bunches radishes (about 1 pound with tops), trimmed and each cut into quarters or halves if small 1/4 tsp salt 1/8 tsp ground black pepper 1 Tbs fresh dill, chopped	Heat butter or oil in nonstick 12-inch skillet over low-medium heat. Add radishes, salt, and pepper to skillet. Cook 14-15 minutes or until radishes are fork-tender and lightly browned. Remove skillet from heat. Toss radishes with dill and transfer to serving bowl.

Recipe Source: University of Illinois Extension