Patricia Organic Radish

The Patricia radish is a variety that can be grown all year round or forced, producing semi-long roots that are bright pink with white tips. It is a classic and highly popular choice, especially for its fast growth.

The radish is a hardy annual or biennial vegetable plant, belonging to the Brassicaceae family. It is mainly consumed for its raw root, but the freshly picked leaves can also be added to soups or broths.

Probably known since the Neolithic era, the radish is believed to originate from the Far East. The name "radis" comes from the Latin word "radix", which simply means "root". Although it was widely consumed by the ancient Egyptians, Romans, and during the Middle Ages, in forms probably different from what we know today, it wasn't until the 16th century that black radishes arrived in France, and the 18th century when black radishes and small red and white radishes started to be consumed.

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

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

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

Harvest and Storage

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

Daikon radishes can be harvested 4 to 5 months after sowing. Gently lift them with a garden fork and let them dry on the ground before bringing them inside. If they stay in the ground over winter, cover the soil with straw.

Gardener's Tips

Sowing radishes and carrots in the same row and at the same time naturally separates the carrot seeds. After harvesting the radishes, there will be space for the carrots to grow.

To have crunchy radishes throughout the season, it is good to spread out the sowings.

Sowing every 2 to 3 weeks ensures a constant supply of perfect radishes to enjoy.

You can also sow your radishes in containers, using potting soil and regular watering.