Quick Garden Tips
- Radishes are easy and quick to grow from seed. They are perfect for small gardens, raised beds and containers.
- Sprinkle seeds over damp soil and cover with at least ½ inch of soil. Water seeds after planting and keep the soil moist.
- After the seeds sprout and form a second set of leaves, thin them to leave 1 or 2 inches between each radish. Thin radishes by snipping the extra seedlings with small scissors at the base of the soil.
- Rather than planting many seeds at one time, plant some radish seeds every 10 days for a longer harvest.
Season and Location
- Radishes grow best in cool weather. If summers are hot, try planting in spring and again in the fall.
- Plant in well-drained soil in sun or part shade.
- Choose containers at least 6 inches deep and with holes in the bottom for drainage.
- Keep soil evenly moist; never allow pots to dry completely.
- For better tasting radishes, move containers to cooler areas during hot summer months.
Key Pests and Diseases
- Flea beetles, aphids
- Control flea beetles with row covers.
- Rinse aphids away with a hard spray of water.
When to Plant and Harvest Radishes in Oregon
- Central and Eastern: Plant seeds from April to June to harvest May through July.
- Columbia, Snake, and Western Valleys: Plant seeds from March to July to harvest April through September.
- Coast: Plant seeds from January to November to harvest February through December.
Recommended Types to Grow
- Red: Fuego, Comet, French Breakfast, Cherry Belle, Early Scarlet Globe, Champion
- White: Burpee White, White Icicle, Early White Globe, Faribo White Snowball
When and How to Harvest
- Radishes are ready to pick 3 to 6 weeks after seeds are planted. Look at the seed packet for the estimated days to harvest for your variety.
- Pick radishes as soon as they are a useable size. When left in the ground longer, they may crack, become spongy or woody and have a hot flavor.
- Harvest radishes by pulling on the base of the green leaves near the soil.
Storage and Cooking
- Rinse and dry the radish roots and greens after picking.
- Cut the greens from the roots and refrigerate them in separate containers. The greens are best used within 3 days. The radish roots are best used within 2 weeks.
- Top salads, sandwiches, tacos or stews with sliced radishes for flavor and crunch.
- Roast radishes with other vegetables or add radish and radish greens to a stir-fry. Cooked radishes have a mellow and sweet flavor.
- Try this Food Hero recipe: Radish and Cucumber Salad