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Radish

Raphanus sativus

The fastest crop in the garden: small spring radishes are ready in under a month. Larger winter radishes like daikon take longer and store well. Radishes are a great first crop for kids.

Growing facts

Scientific name
Raphanus sativus
Origin
Southeast Asia to the eastern Mediterranean
Plant size
6–12 in leafy tops over roots; daikon tops to 18 in
Growth rate
Fast
Sun
Full sun; tolerates part shade
Soil
Loose, moist soil; dry or hot conditions make them woody and very hot
Soil pH
6.0–7.0
Pollination
Not needed for roots
Cold hardiness
Takes light frost; bolts and turns pithy in heat
USDA zones
Cool-season annual in all zones
Harvest
22–30 days from seed for small radishes; 50–70 for daikon
When to plant (zones 9–11)
Sep–Mar
When to plant (zones 5–8)
Mar, Apr, May, Aug, Sep
Water
About every 2 days once established, without rain; more in heat, in pots and while young
Feeding
About every 30 days
Taste
Crisp and peppery; milder when grown fast in cool weather
Nutrition
Low in calories, with vitamin C

Is radish safe to eat? Edible and toxic parts

What you can eat

  • Roots, raw, cooked or pickled
  • Young leaves, raw or cooked
  • Young seed pods, raw

Toxic parts and cautions

  • Good to know: Spicy radishes can upset sensitive stomachs.

Pets: Plain radish is non-toxic to dogs and cats in small amounts, though most pets dislike the bite.

How to eat and enjoy radish

  • Sliced raw with butter and salt (France)
  • Quick pickles and kimchi (kkakdugi uses daikon)
  • Roasted radishes, which turn mild and sweet
  • Grated daikon with fish and tempura (Japan)

When it's ripe

Pull small radishes as soon as they reach about 1 in; a few days late and they turn pithy and hot. Check daily once they start to swell.

Storing it

Cut off the tops and refrigerate roots in a bag for 1–2 weeks. Daikon keeps longer.

Radish varieties (7)

  • Champion

    A large, round, red radish that stays crisp a little longer.

    Taste: Mild

  • Cherry Belle

    A round, bright-red radish ready in about 3 weeks.

    Classic and dependable.

  • Easter Egg

    A mix of red, pink, purple and white round radishes.

    Fun for kids.

  • French Breakfast

    An oblong radish, red with a white tip.

    Taste: Mild, crisp

    Turns pithy quickly; pick promptly.

  • Minowase · also Daikon, Minowase daikon

    A long, white Japanese daikon.

    Origin: Japan · Taste: Mild, juicy

    Roots 18–24 in; needs deep, loose soil.

  • Watermelon · also Red Meat, Beauty Heart

    A large winter radish, pale green outside and bright magenta inside.

    Origin: China · Taste: Mild, slightly sweet

    Best sown in late summer for fall harvest.

  • White Icicle

    A long, slender, all-white radish.

    Taste: Mild to medium

    Handles a bit more warmth than most.

Pests and diseases to watch for

  • Scale insects

    Small bumps, waxy or shell-like, on stems and leaf veins; sticky honeydew and black sooty mold below.

    What to do: Scrub small colonies off with a soft brush.

  • Mealybugs

    White cottony clusters in leaf joints, under leaves and on fruit stems; honeydew and sooty mold.

    What to do: Blast off with a strong spray of water.

  • Aphids

    Clusters of tiny soft insects on new shoots; leaves curl and get sticky.

    What to do: Spray off with water.

  • Sooty mold

    Black, papery film on leaves and fruit that wipes off; it grows on honeydew.

    What to do: Control the insects making honeydew; the mold then weathers away.

  • Spider mites

    Fine pale speckling on leaves, dusty undersides and fine webbing; leaves bronze and drop.

    What to do: Hose the undersides of leaves.

Growing radishes? Let Gardyn keep track.

Gardyn tells you when your radish needs water based on your local weather, reminds you to feed and prune in season, and keeps every harvest and photo.

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General guidance, not medical or veterinary advice. Poison Control (US): 1-800-222-1222. ASPCA Animal Poison Control: (888) 426-4435.