National Radish

The National radish is a small, round radish, bright red with a white tip, which appears early in the season. Resistant to diseases, it does not hollow easily and grows quickly. Sow from March to October for a harvest from April to November.

The radish is a fairly hardy annual or biennial vegetable plant, belonging to the Brassicaceae family, of which the root is mainly consumed raw, but also the freshly picked leaves are used in soups or broths.

Probably known since the Neolithic period, the radish is believed to originate from the Far East. The name radish comes from the Latin radix, which simply means a root. Even though it was consumed by the ancient Egyptians, the Romans, and then in the Middle Ages, in forms probably different from those we know today, it was only from the 18th century that black radishes and small red and white radishes began to be consumed.

There are radishes of different colours, from red for the most common ones, but also pink, white or grey. They are generally classified into 2 main types: the radishes for all months, which are represented by varieties with small roots, and the radish turnips, represented by varieties with long roots. Japanese radishes which have a long white and conical root, sometimes marketed as a turnip, can also be found.

Winter radish has a large taproot with black, pink, or purplish skin. Its flesh is white. Its leaves are green and cut, forming a compact tuft at the base of the plant. Its taste is much stronger than that of radishes which can be grown throughout the year.  With a pungent flavour, it can be eaten cooked, like turnips, or raw, like carrots.

Winter radish has many virtues, it contains vitamin C and sulphur, as well as phosphorus and magnesium. It is anti-scorbutic and diuretic and is recommended for people with liver and gall bladder problems.

Harvest and storage

The harvest of radishes for all months and summer radishes takes place 4 to 6 weeks after sowing. Harvest regularly as soon as the radishes are formed, without letting them grow too large, help limit the risk of them becoming hollow and indigestible. Radishes for all months or summer radishes can be consumed quickly. The freshly harvested leaves can be cooked into a delicious soup.

The harvest of radish turnips takes place 4 to 5 months after sowing. Harvest by gently lifting with a garden fork and let them dry on the ground before bringing them in. If they stay in the ground during winter, cover the soil with straw.

Gardening tips

Sowing radishes and carrots in the same row and at the same time naturally distances the carrot seeds. Once the radishes are harvested, there will be space for the carrots to grow.

To have crunchy radishes throughout the season, it is good to spread out the sowings.

Sowing every 2 to 3 weeks ensures that you always have perfect radishes to consume.

You can also sow your radishes in planters, with potting soil and regular watering.