Our current radish varieties:
Valentine’s Day Radish Blend: A gorgeous display, with pink, red, purple, and white radishes, you get a little bit of everything!
French Breakfast Radish: Elongated magenta roots with white tips and a spicy bite; perfect raw in salads or cooked in meals.
Watermelon Radish: Pale white and light green bulbs open to a striking, bright pink interior. Beautiful sliced into salads, as a garnish, poached in butter, or topping tacos, they have a milder flavor.
How to grow radishes from seed:
Radishes grow well from early spring through the fall seasons.
If planting with a Seedsheet, simply register your garden and follow the how to plant tutorial that our notification system will message you, also check out the video instructions below!
If planting conventionally, seeds can be direct-sown into a stone-free garden as soon as the soil has thawed. Seeds should be placed between 1/4-1/2 inch deep, 1-4 inches apart in rows 8-10 inches apart.
Pro tip: For a continual supply of radishes, plant in succession every 10-14 days.
Although radishes are extremely resilient and germinate in a wide range of conditions, ideal soil temperature for germination is 65-85F.
Protip: Radishes grow well with the following companion plants: peas, nasturtium, lettuce, cucumber, beets, spinach, carrots, tomatoes, and beans.
How to care for radishes:
Radish seeds, seedlings, and maturing plants should be watered daily with a gentle and gradual misting nozzle to ensure the soil remains moist, but not over-saturated, which can lead to tasteless, or rotten roots. Sprouts should be visible in about 6 days after planting.
Radish seedlings and maturing plants prefer a minimum of 8 hours of direct light per day, with temperatures ranging from 50-75F, although they can tolerate extremes in either direction.
Developmentally, radishes benefit from low-nitrogen fertilizers that allow for plump root formation.
Very importantly, in containers and backyard Seedsheets, once radish seedlings reach about 2-inches in height, they should be thinned to 1-3 plants per pod to limit competition between plants and maximize yield potential. Un-thinned radishes will result in malformed and stunted roots.
How to harvest and use radishes:
Radishes mature quickly; some varieties in as little as three weeks! Once they show their “shoulders” and are about one-inch in diameter at the top, they're ready! Radishes should be harvested on-time, before they get too big and pithy. This can happen quicker with warmer weather.
If growing radishes in a Seedsheet, you may need to snip the black weed-blocking fabric to harvest bulbous radishes. Firmly grasp the base of the radish leaves at the top of the root and pull upward, wiggling if necessary, to release the radish from the soil.
Radish tops can be trimmed, roots can be cleaned, dried, and stored in plastic bags in the fridge for several weeks.
While raw radishes are a delicious spicy crunch addition to a tossed salad, they are more versatile than you might think! Quick-pickle them to temper the spice and top tacos, or finely chop them into a slaw. Roast them with sweet potatoes or cauliflower for a rich, smokier radish. Or, gently poach them in salted butter for a savory, velvety side-dish.
A few of our favorite radish recipes: