Radishes are among the easiest and fastest vegetables to grow. They can be ready for harvest in as little as 30 days and require very few nutrients. This makes them a perfect early-season crop to grow before your summer vegetables, or as a companion to larger, slower-growing plants. Varieties range from common fast growers like Cherry Belle to larger Daikon and Watermelon radishes.
Planting
- Weather Preference: Radishes are cool crops; only plant them in the spring and fall, as mid-summer heat can stunt root growth.
- Timing By Type of Radish: Plant smaller radish (such as cherry belle or French breakfast) in the spring anytime after the soil is workable and plant larger radishes (such as daikon or watermelon radish) in August or early-September for a fall harvest.
- Location and Soil: Choose full sun for large roots, or partial shade for larger edible greens. Cultivate the top 6″ of soil and mix in compost to ensure it is well-draining.
- Spacing and Depth: Direct-seed 1/2″ deep and 1″ apart in rows 12″ apart. Once germinated, thin seedlings to 2″ apart. Note: triple the aforementioned spacing for large radish varieties.
- Initial Protection: We recommend covering seeds with row cover immediately to maintain moisture and block flea beetles.
Maintenance
- Watering: Keep the soil consistently damp but never soaking wet.
- Feeding: Fast-growing varieties need little maintenance, but for larger types like Daikon, add an all-purpose or phosphorus-heavy fertilizer after 30 days.
Pests and Diseases
- Common Pests: Watch for flea beetles and clubroot.
- Prevention: Use fine-mesh row covers or diatomaceous earth for beetles. For clubroot, rotate your crops and avoid planting any brassicas (like kale or cabbage) in that spot for four years.
Harvesting
- Timing: Harvest based on root size. Cherry Belle types are usually ready 4 weeks after germination (roughly 1″ wide). Daikon takes 8–9 weeks.
- Technique: Pull the entire plant and cut the greens off immediately to prevent the roots from going soft.
- Storage: Store roots in a sealed bag in the fridge for 3+ weeks; greens stay fresh for 3–4 days.
💡 Tips for Toronto Gardeners 💡
If the radish are close to full-size and if there is heavy rain in the forecast, consider harvesting any semi-mature radish the day before the rain to prevent splitting.
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