Re-introducing the … Radish!

We buy the seed, sow it, and grow them, but how many of us actually like radishes? Not many, if the usual garden-gate grumbles are anything to go by. Common complaints include: too hot, too woody, too soft in the middle, too quick to run to seed. The list goes on. And it’s a pity, really, because these first-of-the-season vegetables have the potential to be crisp, mild, and tasty when grown as they should be. If you’re looking for a challenge this spring, why not reintroduce the radish to your garden – and this time, grow it to perfection.

Cool It

The biggest mistake with radishes is assuming they’re a summer crop. Wrong, wrong, wrong! Radishes are early and late season vegetables, which is why they have a reputation for bolting. They will only run to seed when the weather is too warm. Sow seed two to three weeks before your last expected frost, and then every two weeks after that. When daytime temperatures start reaching 17–18°C, take a break from sowing and pick up again in early autumn.

Minimal Manure

Radishes don’t need a lot of feed. In fact, too much nitrogen (whether from animal manure or synthetic fertiliser) encourages leafy tops and poor root development. Focus instead on creating a smooth, lump-free bed of well-drained soil with compost and just a light scattering of manure.

Keep an Eye on Moisture

Uneven watering leads to woody roots or hollow centres. Keep the soil moist but not wet. Consistent moisture will help produce tender, crisp radishes.

Sow Little and Often

Even if everyone in your household loves radishes, there’s a limit to how many you’ll eat in a week. Sow a short row every fortnight, or try mixing radish seed with your carrot or beetroot sowings. Harvesting the quick-growing radishes frees up space and thins the slower crops in the same row.

Harvest Without Delay

Don’t leave radishes in the ground once they’re ready. The tops might still look small, but the root could be just right underneath. Check daily by brushing back a little soil at the base of the leaves. Once they’re edible, pick and eat – radishes get hotter the longer they stay in the ground.

Make Them Easy to Eat

Like most vegetables, radishes will get eaten more readily if they’re prepped and ready to go. Wash, trim, and store them in iced water in the fridge. When snack time rolls around, put the bowl on the table and watch them disappear. You can even slice them into pretty rosettes to make them more appealing – it’s a great way to encourage younger eaters.

Go Beyond Raw

Radishes are delicious raw, but they’re also good sautéed in butter with fresh herbs, stirred into a marinade of soy sauce, vinegar and honey, or tossed in a quick stir-fry. Kimchi-makers can use both the root and the leaves. You’ll find more ways to get creative with vegetables in our Vegetable Gardening hub.

It’s Time for a Comeback

If you’ve given up on radishes in the past, this might be the year to give them another go. With the right timing and a little attention, you’ll get the crisp, mild roots that radish-lovers rave about.