RADISH
December
ABOUT
The radish is an edible root vegetable in the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are now grown and consumed throughout the world and are mostly eaten raw as a crunchy salad vegetable with a pungent flavor.
There are numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes are easy to grow and quick to harvest and a good plant for novice gardeners and children to start out with. Of the several types of radishes, the small red skinned variety and the larger Daikon are most often grown in North Central Florida. Both types grow best in cooler weather. The bitter, peppery flavor some radishes develop is stronger when they are grown in warmer temperatures.
The skin of radish roots can be white, red, pink, purple, yellow, green, and even black, but the flesh is usually white. Radishes have a sharp taste and although all parts of the plant are edible the crunchy, crisp root is often eaten raw but can also be pickled or roasted. Some varieties to try are:
‘Cherry Belle’ – a relatively sweet variety, with round, bright red roots
‘Champion’ – a round, red, heirloom variety with a traditional radish taste
‘Sparkler’ – a bicolored radish with the upper portion of the root scarlet and the lower part white with freckles in between, and a sweet flavor
‘White Icicle’ – a mild flavored variety with a white carrot-shaped root up to five inches long.
Daikon (Japanese for 'big root') is a mild-flavored winter radish characterized by fast-growing leaves and a large, white, cylindrical fleshy root that protrudes several inches above the soil and can weigh 10 to 20 lbs.
PLANTING
Radishes germinate quickly and grow rapidly. Common smaller varieties are ready for consumption within a month of planting while Daikon varieties take several months. Radishes grow best in loose, evenly watered, pH-neutral soil. Radish plants are small in size and can make an excellent container garden crop. They can also be grown directly in the soil. The tiny seeds should be spaced about one inch apart and one quarter inch deep. They can also be interplanted with slower-growing vegetables, like carrots or cabbage. The seeds will germinate in 3 to 5 days in moist conditions and can be thinned if too close together. Best quality roots are obtained under moderate day lengths in full sun with air temperatures in the range of 50 to 65°F. Under average conditions, the crop matures in 3 to 4 weeks, but in colder weather, 6 to 7 weeks (about 1 and a half months) may be required. Seeds can be sown every few weeks to ensure a continuous harvest. It is not recommended to transplant radishes, since this disturbs the growing root.
Daikon radishes are typically harvested at 12 to 14 inches in length but can be harvested as small as 2.5 inches. Daikon seeds should be planted 4 to 6 inches apart in rows spaced three feet apart. The larger Daikon radish takes 50 to 60 days (about 2 months) to mature from seed depending on the variety and time of year planted. Neither radish type should be allowed to become overly mature because they become increasingly fibrous with an intensified flavor if left in the ground too long.
CARE
Soil should be kept moist and not allowed to dry out. Most radish varieties can tolerate cooler temperatures and will survive a freeze. The pungent leaves deter many leaf munching insects, but plants can be vulnerable to pests and diseases common within the cabbage family. Whiteflies, aphids, mites, caterpillars, nematodes, and root rot can occur occasionally.
Unlike their smaller cousins, Daikon radishes are more susceptible to pests, including mustard sawflies, whiteflies, and aphids. Whiteflies and aphids maybe vectors for viral diseases. Control of the insects can be accomplished with soap or neem oil sprays. As a member of the Brassicaceae family Daikon are relatively resistant to root knot nematodes and can be rotated as a crop with the more susceptible Solanaceae (tomatoes, peppers, eggplant etc.).
HARVEST
Radishes should be harvested when young by simply pulling from the soil. Daikon radish can be harvested approximately 10 weeks (about 2 and a half months) after seeding in the fall. Daikon may need the soil to be loosened with a fork first. After washing, the tops should be cut off and either eaten or placed on the compost. The bulbs can be stored in an airtight container in the produce drawer of the refrigerator for 3 to 4 weeks or until the succession crop is ready.
REFERENCES
https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/radishes.html
Stephens, J. M. 1994. Radish, Chinese—Raphanus sativus L. HS653. Gainesville: University of Florida Institute of Food and Agricultural Sciences. https://edis.ifas.ufl.edu/mv120
HS1370/HS1370 Daikon Radish Cultivation Guide for Florida; edis.ifas.ufl.edu
Vegetable Gardening in Florida. James M. Stephens. University Press of Florida
Submitted by: Colin F. Burrows, Master Gardener Volunteer, UF/IFAS Extension Alachua County.
SELECTING, PREPARING AND STORING
Radishes are a good source of vitamin C and contain other important nutrients such as potassium and magnesium. Radishes are known for their peppery kick and crisp texture and taste. The watermelon radishes are sweeter in flavor and have a white outer skin and reddish-pink flesh. Most individuals are familiar with the red radishes however the root skin color ranges from white to pink, purple, yellow, green, and black. The flesh is most are usually white. The roots obtain their color from anthocyanins. Radishes are a delicious low-calorie snack. One cup of sliced radishes has only 19 calories. By eating plenty of fruits and veggies like radishes may help reduce the risk of many diseases, including heart disease, high blood pressure and some cancers. When selecting radishes squeeze radishes to be sure they are not mushy. Don’t buy radishes if the tops are yellow or if there is any sign of decay. Wash and store radishes in a perforated plastic bag in the crisper area of the refrigerator. Radishes will keep for three to five days. The most popular way to eat radishes are typically raw however they can be cooked with dishes, baked, roasted, grilled or pickled. The taproot is the most popular part of the radish for cooking, but the leaves and stem can be eaten. The leaves and stem are prepared like other leafy greens by quickly sauteing. They are also delicious in salads and slaws. They add color, texture, and flavor to any dish. Thyme and dill are the herbs radishes flavor well with. You should always wash radishes thoroughly under cold, running water before eating and trim the top and bottom of the radish with a sharp paring knife. Nutrition Serving size: 1 cup: Calories: 19; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrates: 4 g; Protein: 1 g; Sodium: 45 mg
Roasting radishes brings out the sweetness that is otherwise masked by the peppery kick that radishes are known for. Here is one of my favorite recipes using radishes.
Martha’s Garlic Roasted Radishes
Ingredients:
1 lb. fresh radishes, stems removed, ends trimmed, and halved
1 tablespoon melted butter or avocado oil)
1/2 teaspoon sea salt (optional)
1/8 teaspoon black pepper
1/4 teaspoon mixture of dried parsley, dried chives, or dried dill
2 garlic cloves, finely minced (added after first ten minutes of baking)
Optional toppings: Ranch dressing for drizzling or garnish of fresh parsley, dill, or chives
Instructions: Preheat oven to 425℉. In a bowl, combine the radishes, butter or oil, dried herbs, salt, and pepper; toss until the radishes are evenly coated. Spread radishes out in a single layer in a large 9×13-inch baking dish. Bake for 20-25 minutes, tossing every 10 minutes. After the first 10 minutes of baking add the minced garlic and toss. Return to oven to bake an additional 10-15 minutes or until radishes are golden brown and easily pierced with a fork.
NUTRITION INFORMATION: Serving Size: 1/4 of recipe: Calories: 68, Fat: 6 g, Sodium: 250 mg, Carbohydrate: 4 g, Fiber: 1 g, Sugar: 2 g and Protein: 1 g. Enjoy!
Selecting, Preparing and Storing Radishes submitted by: Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.