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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Radishes

vegetable

Growing:

Plant a month before last frost date and stagger through July for successive plantings. Plant seeds in garden ¼ inch deep in rows 3 inches apart, or scatter seeds; thin to 3 inches. Harvest when roots (radishes) are about an inch in diameter.

Selecting & Storing:

Radishes should be smooth (free of cracks) and a deep red. Smaller radishes are more tender and tasty, they can get tough if they are too big. Remove greens before storing in a sealed bag/container in the refrigerator. The will keep about 2 weeks.

Basic Preparation:

Clean radishes well under cold water and remove greens and snip ends. Used raw, either whole in a veggy platter with dip or sliced in a salad. They have a zesty, peppery taste.

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