University of Maryland Extension


prepared radishes

Radishes are very quick and easy to grow and are a great vegetable to start with children.There are several types of radishes- small spring,  Asian daikon, and winter storage cultivars. Storage roots (“the radish”) become spicy hot and woody with rising temperatures.


25-35 days to maturity from planting seed. Plant a small number of seeds every five days for several plantings to have a steady supply of radishes, rather than one large harvest.

Sow seed as soon as the soil can be worked in the spring. Plant seeds 1 inch apart and ¼ - ½ inch deep. Gently cover seeds with a very thin layer of soil. When they germinate, thin the seedlings as directed (2 to 4 inches apart depending on the type).

They grow best in full sun and fertile, loose soil with good drainage.  Because radishes germinate and grow very quickly, they are handy for marking the rows of slower germinating crops, such as carrots, beets, lettuce, and kohlrabi. Simply sprinkle a pinch of radish seed in the row with these other crops as you plant. The radishes will spring up in a few days, defining each row.  If you use this method, you will have more than enough radishes without planting an additional row.


  • Fertilizing - avoid excess nitrogen to prevent overgrowth of leaves at the expense of the storage roots.
  • Watering - keep evenly moist but not wet. Average water requirements in well drained soil. A soaker hose or drip irrigation is ideal.


Radishes will push out of the ground as they grow and mature. Harvest spring radishes when they are about one inch in diameter, depending on the cultivar, and before they crack, become pithy, or too hot. Cut the tap root and stem from the radish.

Storage and Preservation  

Wash, dry, and place in plastic bags. Cool (32 degrees -40 degrees F), moist (95% RH) conditions; 1 to 2 weeks.


Source of Vitamin C

Preparation & Use

Choose bright red radishes; remove tops and slice for salads and sandwiches.


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