Radishes are at the top of the menu in summer. The radishes also grow well in the garden. We show what radish leaves and flowers look like and how to properly care for the plants.
The radish (Raphanus sativus var. sativus) is high on the list of favorite summer vegetables. From a botanical point of view, radishes, also known as radishes, belong to the cruciferous family (Brassicaceae). This also includes cabbage vegetables such as broccoli (Brassica oleracea var. italica), cauliflower (Brassica oleracea botrytis) and Kohlrabi (Brassica oleracea var. gongylodes).
Radish profile: Origin, growth phases and characteristics
The tasty, slightly spicy tuber is very well known in this country, but it doesn't have a particularly long tradition here. The radish originally comes from Asia and only found its way to Europe in the 16th century. Due to their comparatively short cultivation period (depending on the variety and season, 4 to 8 weeks), the crunchy tubers are often grown in the garden as a pre- or post-culture or between other vegetable crops, and they can also be successfully cultivated in pots on the balcony.
Depending on the variety, the radishes take on a spherical or elongated-conical shape. In addition, the varieties differ in their color, their taste and their optimal cultivation time. In our special article on radish varieties, you can find out about the variety of Raphanus sativus var. sativus and find the right varieties for you.
If the radish seeds are sown, they will germinate within a few days to a week, depending on the temperature and weather, and the two heart-shaped cotyledons will appear. After the development of the root, shoot axis and cotyledons, the secondary thickening of the shoot axis follows. It stores reserve substances and develops into the crunchy, he althy sprout that we love to eat.
AfterAt the end of the vegetative growth phase, the radish plant enters the generative growth phase. In this phase, the seeds for reproduction are formed. The marrow cells of the tuber lignify for more stability. The radishes will become hard and inedible. Unless your goal is to collect seeds, keep a close eye on radishes and harvest before they start to shoot up.
Radish Leaves
After the two cotyledons, several dark green, hairy leaves with irregularly jagged edges develop on thin petioles above the shoot axis. The radish leaves are edible and very he althy due to their high mustard oil content. Instead of throwing away the radish leaves, you can use them to make a flavorful pesto or a tasty soup, for example.
Radish Blossom
If the temperatures are too high and it is dry during the growth phase or if the ripe corms are not harvested in time, the radishes will sprout into seed. This means that countless white to pink cruciferous florets initially form on a radish. From this point on, the radishes are inedible for us humans, but insects such as bees or butterflies find plenty of food in the flowers. After flowering, 3 to 4 cm long, green pods are formed. The radish pods are edible when fresh.
If you have a little more patience, you can wait until the seeds are ripe. Opening the dried pods reveals the small seeds that can then be sown again. When the garden year is over, you can also sow the seeds indoors on the windowsill and harvest mildly hot radish sprouts after a few days.
Harvest Radish Seeds
Radishes can only be propagated by their seeds. However, they are self-sterile and to prevent inbreeding phenomena such as stunted growth, multiple plants should flower side by side. In order to obtain radish seeds, it is advisable if you allow at least 15 to 20 he althy plants to flower. Insects visit and pollinate the numerous flowers of radishes. By the way, radishes and radishes can interbreed if they are close to each other because they belong to the same species. If the radishes were sown in March, they can already be goneAugust ripe seeds are harvested. The seed pods reach 150 to 200 cm in height, so a support frame can be useful.
The seed pods should be collected from late summer when the plant is still vital but the seeds in the pods have already turned brown. Leave the pods to dry well indoors for a few more weeks before they are cracked and the reddish-brown radish seeds are extracted. The seed is also dried well again and then stored dry, protected from light and cool. Radish seeds have a long shelf life and can therefore still germinate after more than six years.
Harvest Radish Seeds:
- Let at least 15 - 20 radish plants bloom for good pollination.
- Support seed heads and tie if necessary.
- Harvest whole plants or individual seed pods when the seeds inside have turned brown.
- Let it dry well indoors for several weeks.
- Crack seed pods and win radish seeds.
- Dry the seeds, then store them in a cool, dark and dry place.
Radishes can be cultivated both in the vegetable patch in the garden and in pots on the balcony or terrace. How exactly you proceed when sowing radish seeds is described in our special article on planting radishes.
Tip: Our Plantura vegetable growing set contains everything you need for successful vegetable sowing - including a mini greenhouse, pot, substrate and seeds for five different ones Vegetables.
Radish Care
Radishes are a very easy-to-care-for culture that requires no special care other than regular watering. Occasionally weeds can be removed or the soil can be loosened to improve the oxygen supply. But even without these measures, the radishes will thrive.
Tip: Note that radishes are not among other cruciferous vegetables such as cabbage, radish or horseradish (Armoracia rusticana) in the crop rotation should. Also, the culture itself should not be grown several times in a row on the same area. Otherwise illnesses often occur.
Radish seedling: Do you have to prick radishes?
Radish seeds can either be sown individually, with sufficient spacing, or scattered directly from the bag onto the substrate. In the second method, after germination, a separation, called pricking, is necessary. TheRadish seedlings are carefully removed from the substrate in the seed pot, separated from one another and replanted at a distance in a sufficiently large pot or bed. Now the radish plants can develop and grow without competition.
Water the radishes
Radishes must be supplied with sufficient water, especially at the beginning, so that the seeds can germinate successfully and the seedlings can develop into large, round tubers after sowing. Use a watering attachment to distribute the water over the radishes.
Fertilize radishes
If the soil was enriched with a primarily organic fertilizer such as our Plantura organic universal fertilizer or some compost before sowing the radishes, this is completely sufficient for radishes, which are among the weak feeders. Further fertilization measures during the vegetation phase are not necessary.
Harvest radishes
Radishes are ready to harvest when the round, red buds are slightly smaller than a ping-pong ball. If in doubt, harvest slightly smaller radishes, these are definitely still tender and tasty. Tubers that are too large quickly become woody and inedible.
When can you harvest radishes?
Depending on the season, radishes take about four to eight weeks to harvest. If you have sown radishes in rows, you should start harvesting early when the tubers are still small. Otherwise, it can quickly happen that you can no longer keep up with the harvest or consumption. Radishes should not grow too long. Very large radishes may become lignified and the outside of the flesh may become fibrous.
How do you harvest radishes?
When harvesting, hold the radish leaves just above the tuber and pull the radishes out of the ground. You should be careful not to injure the tubers. This significantly reduces the durability.
Storing and preserving radishes
Once harvested, radishes can be stored in the fridge for a few days. To do this, remove the leaves, as this would otherwise unnecessarily remove water from the tubers, and wrap the radishes in a damp kitchen towel.
Fresh radishes can also be frozen after washing and removing the foliage, but the corms usually lose their sproutcrunchy consistency and have a less intense taste after defrosting. An alternative variant for long-term preservation is to soak radish slices in vinegar stock.
Ingredients and uses of radishes
With less than 15 kcal per 100 g, the tuber is very low in calories and is also ideal during a diet. The fiber also ensures a feeling of satiety. Radishes contain mainly vitamin C, small amounts of vitamin B/B9 and minerals in balanced proportions. These include potassium, magnesium, calcium and iron.
In addition to vitamins and minerals, radishes contain mustard oils (mustard oil glycosides), which are also responsible for the hot note. An antibacterial, antifungal (fungus-inhibiting) and digestive effect is attributed to these secondary plant substances. The crunchy tuber is mainly eaten raw. But it also tastes delicious in soups or roasted in the oven or in the pan. However, the radish is still the most common as a quick snack between meals, as an ingredient in salads or as an accompaniment to a snack plate. Especially in Bavaria, the spicy dumplings should not be missing on a snack platter in the beer garden.
Radish Pests and Diseases
Radish plants can be attacked by the classic cabbage diseases and pests. These include cabbage flies, flea beetles and cabbage whites. The following two fungal diseases can also cause problems: the dreaded clubroot, which causes rampant thickening of the roots, and black radish, which causes the radishes to turn black from the outside. In both cases, the plants should be destroyed in the residual waste to be on the safe side. No cruciferous plants should be grown in the same location for at least four to five years.
If you feel like growing your own radishes in the garden or on the balcony, you can read more about our special article on planting radishes. There you will find information on the exact procedure.