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.
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.
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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