Radishes
This page is an open source resource guide for radishes. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable radish selection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good food component of global transformation, this page will continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used on the property.
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RADISHES
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Radishes (Raphanus sativus)
 | Radishes are a fast maturing species grown in nearly any climate and sown in spring or fall (to overwinter); though they dislike hot weather and quickly go to seed. The peppery taste is due to glucosinolates and their leafy tops are eaten as cooked greens. This tuberous root crop is eaten fresh or pickled, the latter version is a mainstay in Japanese cuisine. |
CULTURAL CONSIDERATIONS
- Sow radish seed ½ inch deep
- Radishes require a 3 year rotation
- Thin radish seedlings to 1-2 inches apart
- Radishes are usually direct seeded, then thinned
- Radishes do not keep well in the ground, becoming woody
PLANTING GUIDELINES
Seed should be sown in spring after the last frost into a sunny, well worked soil with good drainage. Rake seed into a ½ inch depth; a light scatter of straw can help hold soil moisture. Successive seeding can be sown every two weeks for continuous harvest through the season. Harvest as roots mature and cut tops to prolong keeping.
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ADDITIONAL INFORMATION
Wikipedia – Radishes
 | GR#1 :: China Rose Radish Around 1850, Chinese winter radishes, also known as China Rose radishes, were brought to Europe by Jesuit missionaries. This radish is a winter hardy variety with tapered 5-inch roots fading at the tips, pink skin, and crisp white flesh. They possess a distinctively pungent taste that blends well with winter salads, are great for stir fries, and have edible leaves. China Rose matures in fifty to sixty days from transplant. |  | GR#2 :: Cincinnati Market Radish According to the 1935 Isabell’s Seed Catalog, the Cincinnati Market radish was first bred by the Glass Gardeners of Cincinnati. This variety has very thin scarlet red skin, crisp flesh, and a delightful and mild flavor. They grow with small tops which may stand touching each other; growing in rows with nearly straight up 7-inch tapered roots. Cincinnati Market takes about thirty-five days for full maturation. |  | GR#3 :: Early Scarlet Globe Radish Early Scarlet Globe radishes are an easy variety to grow. They have small tops with bright red evenly shaped roots with moist pure white flesh that has a crispy texture and a mild flavor. The radish greens can also be used in a variety of dishes, blended drinks, and/or in salads. This radish is warm-weather tolerant and ready in twenty to twenty-eight days for harvesting. |  | GR#4 :: French Breakfast Radish French Breakfast radish, also known as Radis Demi Long Rose a Bout Blanc, is an early market plant that was favored by the French for eating in the morning with their English tea. These radishes have a scarlet oblong top with a white blunt root that grows to three-quarters inches long. This variety has white, crisp flesh with a mildly pungent flavor and it becomes succulent when cooked, especially in butter where it loses its bitterness. French Breakfast normally matures in twenty to thirty days. |  | GR#5 :: Helios Radish The Helios radish was named for the Greek god of the sun. It is an heirloom plant from Alzbeta Kovacova-Pecarova of Kosice, Czechoslovakia, that is pale yellow, olive shaped, and pungent but mild in flavor. This variety has white flesh that is similar to the Small Early Yellow Turnip radish, and it matures in thirty to thirty-five days. |  | GR#6 :: Philadelphia White Box Radish Philadelphia White Box radish was first listed in 1938 by D. Landreth Seed Company, the oldest seed house in the United States. It is a dependable variety of white radish that has a round shape with mildly spicy, crisp, and small roots. Often grown in boxes for outdoor cultivation, this radish is good cooked with baby turnips and matures in about thirty days. |  | GR#7 :: Plum Purple Radish The Plum Purple radish was released by the Alf Christianson Seed Company around 1985. This variety has unique deep-purple and round roots, a globe shape, firm white flesh, and a sweet yet mild taste all season long. They are hardy and adaptable, an exceptional radish for the novelty market or home garden. Plum Purple matures in twenty-five to thirty days and the stalks will grow up to 3 feet tall. |  | GR#8 :: Rat-tailed Radish The Rat-tailed radish, also known as the Serpent radish, is native to South Asia and was first popularized in the West around 1815. Not grown for its roots, like most radishes, the Rat-tailed radish is instead grown for its crisp and pungent seedpods that can get as long as 6 inches. Best used before fully mature, they are eaten raw or in stir fries, chopped in salads, or pickled. It takes up to fifty days for this variety to reach full maturity. |  | GR#9 :: Watermelon Radish The Watermelon radish (also known as Roseheart or Chinese Red Meat) is an antique treasure from China. It is a round white radish with a dark pink and white interior creating a burst of color from the center. This variety has large 3-3 ½ inch round roots with flesh that is crisp, refreshingly sweet, and perfect for salads, garnishes, or cooking. For best color and flavor, make sure there is adequate moisture and nutrition. Watermelon radish takes up to sixty days for full maturity. |  | GR#10 :: White Icicle Radish The White Icicle radish (also known as Pearl Forcing or White Naples radish) is an easy to grow pre-1865 heirloom plant. According to the 1924 Portland Seed Company Catalog, “this radish is the longest and finest of the pure white radish varieties.” It has long, slender, paper white roots with an overall length of six to eight inches. The crisp thin flesh is pungent but pleasant to taste and the subtle sweetness can be revealed by roasting. White Icicle radish will mature in twenty-five to thirty days. | |
Radish Plant Material/Seed Providers:
Radish Purchase Details
| REF # | VEGETABLES | VARIETY | SOURCE | QUANTITY | UNIT COST | TOTAL COST |
| GR#1 | Radish | China Rose | SSE | 3 pkt. | $3 | $9 |
| GR#2 | Radish | Cincinnati Market | SSE | 3 pkt. | $3 | $9 |
| GR#3 | Radish | Early Scarlet Globe | SSE | 3 pkt. | $3 | $9 |
| GR#4 | Radish | French Breakfast | SSE | 3 pkt. | $3 | $9 |
| GR#5 | Radish | Helios | SSE | 3 pkt. | $3 | $9 |
| GR#6 | Radish | Philadelphia White Box | SSE | 3 pkt. | $3 | $9 |
| GR#7 | Radish | Plum Purple | SSE | 3 pkt. | $3 | $9 |
| GR#8 | Radish | Rat-tailed | SSE | 3 pkt. | $3 | $9 |
| GR#9 | Radish | Watermelon | SSE | 3 pkt. | $3 | $9 |
| GR#10 | Radish | White Icicle | SSE | 3pkt. | $3 | $9 |
OTHER RADISH RESOURCES
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RADISHES AS PART OF THE BOTANICAL GARDEN MODEL
This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.
RADISH PREPARATION, PRESERVATION, AND RECIPES
This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used on the property first, and then later with additional information from other Highest Good collaborators and teacher/demonstration hubs.
Radish Leaf Pesto
Recipe courtesy of: Chocolate and Zucchini
Total Time: 15 min
Prep: 15 min
Cook: Chill | Yield: 4 Servings
Level: Easy |
Ingredients - 2 large handfuls of good-looking radish leaves, stems removed
- 30 grams (1 ounce) hard cheese, such as Pecorino or Parmesan, grated or shaved using a vegetable peeler
- 30 grams (1 ounce) nuts, such as pistachios, almonds, or pine nuts (avoid walnuts, which make the end result too bitter in my opinion)
- 1 clove garlic, germ removed, cut in four
- A short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
- 2 tablespoons olive oil, plus more to get the consistency you like
- Salt
- Pepper
- Ground chili pepper
| Directions - Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer (this can also be done with a mortar and pestle).
- Taste, adjust the seasoning, and pack into an airtight container (suggestion: use a re-purposed glass jar).
|
Spring Radish Salad
Recipe courtesy of: Kitchen Vignettes
Total Time: 10 min
Prep: 10 min
Cook: Chill | Yield: 4 Servings
Level: Easy |
Ingredients - 1 bunch of red radishes, about 1 1/2 cups finely chopped (choose a variety that suits your taste)
- 1/2 bunch of parsley, about 1/2 cup finely chopped
- 1 Tbsp. fresh squeezed lemon juice
- 1 Tbsp extra virgin olive oil
- 1 pinch of pepper
- 2 pinches of salt
| Directions - Wash the radishes and remove the stems and any long roots. Finely cube the radishes into tiny pieces.
- Wash the parsley and gently shake it or pat it dry. Finely mince the parsley.
- Place the cubed radishes and minced parsley in a small salad bowl.
- Add the lemon juice, salt and pepper. Toss gently.
- Add the olive oil and toss again.
- Taste the salad and make adjustments to your liking.
|
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