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.
Harvest: Harvest salad-type radishes when small, when roots are about the same diameter as a quarter.
Storage: 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.
Seed Savers: 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.