Culture: Sow spring (salad) radishes in the spring as soon as the soil can be worked. Successive
sowings can be made through May, and again after mid-August.
Hot, dry weather hastens bolting and causes the roots to become strong-flavored
and woody. Sow seeds, 3/4" apart, 1/2" deep in rows 8-12" apart
and thin to 1-1/2". Maintain adequate soil moisture.
salad-type radishes when small, when roots are about the same diameter
as a quarter.
Store in plastic bags or containers in the refrigerator.
Winter Storage Radishes: Sow 5-10 weeks before
first fall frost. Thin to wider
spacing (4-6 in. apart) than
regular radishes. Harvest before
temperatures drop below 20 degrees F.
Trimmed roots can store 2-3
months in the refrigerator or
root cellar. These radishes are
daylength-sensitive and should
not be sown in spring.
Isolate a minimum of 1/8 mile for home use. For pure seed isolate from
wild and cultivated radishes by a minimum of 1/4 to 1/2 mile.
Packet: Spring radishes,
7 g (approximately 625 seeds), sows 35'. Winter storage radishes, 4 g (about 350 seeds) sows 20 ft.
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