Melon en Surprise was Auguste Escoffier's title for a five line description of a tasty combination of melons and other fresh fruits in his 1903 masterpiece Le Guide Culinaire. Of course, Escoffier was working from the notes and techniques of...

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Radish Growing Problems: Troubleshooting

Radishes are a cool weather crop that will tolerate some heat. Sow radishes in the garden as soon as the soil can be worked in spring and plant succession crops every 10 days until the end of spring.

Lifting radishes as soon as they are large enough to eat is important. Radishes that stay too long in the garden will become woody. Radishes germinate readily and grow rapidly so don't sow radishes too thickly and thin seedlings right away so that they don't stand closer than 1½ inches apart.

For radish growing tips see How to Grow Radish or Radish Growing Success Tips at the bottom of this post.

Here are common radish growing problems with cures and controls:

Roots fail to form. Seed are sown too thickly. Thin radishes early and harvest roots as soon as they are large enough to eat. Thin seedlings to 1½ to 2 inches apart.

Seeds rot or seedlings collapse with dark water-soaked stems as soon as they appear. Damping off is a fungus that lives in the soil, particularly where humidity is high. Do not plant in cold, moist soil. Make sure soil is well drained.

Tiny shot-holes in leaves of seedlings. Flea beetles are tiny bronze or black beetles a sixteenth of an inch long. They eat small holes in the leaves of seedlings and small transplants. The larvae feed on roots of germinating plants. Spread diatomaceous earth around seedling. Cultivate often to disrupt life cycle. Keep garden clean.

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How to Grow Radish

The radish is a cool-weather crop. Sow radishes in the garden 2 to 3 weeks before average date of the last frost in spring. Sow succession crops every 2 weeks in spring and in autumn. Radishes require 22 to 70 days to come to harvest. Complete the harvest before the weather grows warm. In mild winter regions, grow radishes in late autumn and early winter.

Description. The radish is a hardy cool-weather annual. Radish roots can be globe shaped or long and tapered. Roots can be white, red, or black colored. Radishes form a rosette of lobed leaves on stems rising from the root.

Yield. Plant 15 radishes per household member each month.

Site. Grow radishes in full sun or partial shade. Plant radishes in loose, well-drained soil. Remove soil lumps, rocks, and roots from radish planting beds. Obstructions can cause roots to grow malformed. Add organic matter to planting beds before sowing radishes. Radishes prefer a soil pH of 5.5 to 6.8.

Planting time. Radishes are a cool-weather crop. Sow radishes in the garden 2 to 3 weeks before average date of the last frost in spring. Sow succession crops every 2 weeks in spring and in autumn. Two or more crops can be grown in spring. Radishes require 22 to 70 days to come to harvest. Complete the harvest before the weather grows warm. Warm weather can result in small roots. Long days may also cause radishes to flower; plant radishes during the shorter days of spring and autumn. In mild winter regions, grow radishes in late autumn and early winter. Radishes can withstand frost.

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Savory Radish-Cabbage Coleslaw

Here’s an easy coleslaw you can put together right from the spring garden:

1 Head of cabbage

1 Bunch of radishes

2 teaspoons caraway seeds

Chop cabbage finely

Chop radishes finely

Salt and pepper to taste

Just enough mayonnaise to cover all, added slowly to make sure the slaw does not get to soggy.

This coleslaw has a sophisticated radish bite to it. It’s savory. No sugar, so it’s not your average picnic slaw. We matched this slaw with grilled salmon and steamed peas and mushrooms and every bite was a delight.

This recipe was a favorite of Agnes Palmer of Walla Walla, Washington. When the Schmidt family put together their favorite family recipes in 2000, Agnes coleslaw was right there next to potato chip cookies (hmm, that’s another story).

The story goes that Agnes insisted on radishes from Fleenors, the favorite Walla Walla grocery of the 1950s and 60s that the Fleenor brothers hovered over. The gist is: choose your radishes with care. Fresh spring radishes with bite are what set this coleslaw apart.

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Serving Radishes

Round, red radishes are often called spring radishes because that's when they are grown and harvested. But radishes grow in mild, cool climates throughout the year.

Most radishes can be served raw or cooked. Here are some ideas for serving radishes:

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Radish

The Barber of Seville is Gioacchino Rossini’s best known opera and the opera William Tell begins with Rossini’s best known overture.

But Rossini’s Four Hors d’Oeuvres contains his only composition dedicated to radishes--and three other appetizers: butter, anchovies and pickled gherkins.

(Good to know should classical music and radishes come up in the same conversation.)

Radishes can be small and round, large and round, oval, oblong, and long. A cherry radish can be about ½ inch (13 mm) in diameter—about the size of a cherry, and the carrot-like giant daikon can grow to 1½ feet (45 cm) in length.

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Black Spanish Radish

There is a radish at your farm market this week that you just might mistake for a dark-skinned turnip. It’s called the Black Spanish Radish.

If you are looking for a zingy addition to a winter salad, the black Spanish radish is a great pungent choice.

Some radishes—such as the French breakfast radish—can be mild and almost sweet. Others have a peppery flavor that will zip up your palate right into your nostrils. The black Spanish radish is one of them.

The black Spanish radish is a winter-keeping radish meaning if you set it aside under the right conditions it will keep for use at the table long after your local radish harvest season has past.

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