Gardening Tip with Flavor: Radishes

by Leslie Perrin

October is a great time to plant radishes in your garden or pot, and there are no vegetables easier to grow.

The small radishes we enjoy so much are known as Raphanus sativus. They are a joy for gardeners anxious to have fresh vegetables for a fall salad, since they are ready to harvest in only 21 to 30 days from the time seed is sown.

A sunny location and a well-prepared bed with good drainage are the simple but important requirements for growing radishes. To enrich the soil, add well-rotted compost or manure and work a general-purpose fertilizer into the soil before planting the seeds.

Sow seeds at least one-half inch apart at a depth of one-quarter inch. Try not to sow the seeds too thickly. Short-season radishes need to be about 2 inches apart. Cover the seeds lightly with fine soil. Firm the soil in place gently. Then water with a gentle spray.

Radishes sprout in a matter of days, but they need a constant supply of water to do so. Check the soil daily during this period to see if it is adequately moist.  Plump, juicy radishes are those that grow quickly and continuously. A steady supply of water -at least an inch a week - will ensure rapid, steady growth.

For best quality, start harvesting short-season varieties in three or four weeks when they are about an inch in size. Trim the leaves (which can be added to salads) close to the top of the root. Then place them in a plastic bag and store in the coolest part of the refrigerator where they will stay fresh tasting for two to three weeks.

Many hardy perennial herbs can be planted into your garden now. The best herbs for you to plant are those that you like to cook with. Plant them close to your kitchen to make it convenient for harvesting while cooking. Plant from seed at this time: parsley, dill, cilantro, & fennel. Plant from small plants:  thyme, oregano, lavender, sage, chives, mint and catnip.