18-Day Organic Radish - Ferme de Sainte Marthe seeds

The 18-day Radish is a classic fast-growing variety. This annual salad plant is cultivated for its fleshy and crunchy roots, which are pink and white. Its flavour is pleasant and slightly spicy. It is consumed raw in salads. The sowing period is from March to October for a harvest 1 month later.

The radish is a fairly hardy annual or biennial vegetable plant, belonging to the Brassicaceae family. It is mainly grown for its root, which is eaten raw in salads. However, its freshly picked leaves can be used in soups or stews.

Probably known since the Neolithic period, the radish is believed to originate from the Far East. The name "radish" comes from the Latin word "radix", which simply means a root. It was widely consumed by the ancient Egyptians, Romans, and in the Middle Ages, in forms probably different from what we know today. The red and white radishes arrived in the 18th century.

There are radishes of different colours, red being the most common. They are also pink, white, or grey. They are generally classified into 2 main types: monthly radishes, represented by small-rooted varieties, and radish turnips, represented by long-rooted varieties. There are also Japanese radishes, or "daikon", which have a long, white, conical root, sometimes sold as turnips.

Winter radishes have a large taproot with black, pink, or purple skin. The flesh is white. The leaves are green and deeply cut, forming a compact tuft at the base of the plant. Its taste is much stronger than that of monthly radishes. It can be enjoyed cooked, like turnips, or raw, like carrots.

Winter radishes have many virtues, containing vitamin C and sulphur, as well as phosphorus and magnesium. They are anti-scorbutic and diuretic, and are recommended for people with liver and gallbladder problems.

Harvesting and Storage

The harvest of monthly and summer radishes takes place 4 to 6 weeks after sowing. Regular harvests as soon as the radishes are formed, without letting them grow too large, help prevent them from becoming hollow and indigestible. Monthly or summer radishes should be consumed quickly. The freshly harvested leaves can be cooked into a delicious soup.

The harvest of radish turnips takes place 4 to 5 months after sowing. Harvest by gently lifting with a garden fork and let them dry on the ground before bringing them in. If they stay in the ground during winter, cover the soil with straw.

Gardener's Tips

Sowing radishes and carrots on the same row and at the same time naturally spaces the carrot seeds out. Once harvested, the radishes will leave room for the carrots to grow. 

Spread out the sowings for a staggered harvest. Sow every 2 to 3 weeks to ensure a steady supply through the season.

You can also sow radishes in planters, with potting soil and regular watering.