The biennial radish, a salad favorite, is most commonly grown as an annual and will survive some summer heat but prefers the cooler weather of spring or fall. Keep a loving eye on this crop, because radishes will turn pithy and spicy if left in the ground for too long. Leaves resemble arugula in shape, are a deep green color, and develop spines as they mature. Don’t let that scare you from chowing down on these tasty greens: leaves can be eaten raw when young or cooked when older.
Easter Egg Radishes are not, in fact, a single variety but a blend of multiple varieties (most commonly White Beauty, Pink Beauty, Purple Plum, and Cherry Belle) that are often planted together to create a beautiful multicolored crop of pink, white, red, and purple radishes. The varieties included in this mix tend to be 2–4″ in diameter and have a subtle yet crisp flavor that makes them great for eating raw on salads or in crudités. A quick, easy to grow, colorful blend, this variety is a great starter crop for the novice gardener or for garden projects with kids!
Seed Depth: 1/2–1″
Space Between Plants: 1″, thin to 2″
Space Between Rows: 8–12″
Germination Soil Temperature: 40–85°F
Days for Germination: 3–10
Sow Indoors: Not recommended.
Sow Outdoors: 4 to 6 weeks before average last frost.
Radishes prefer cooler weather and will do best when planted in the spring or fall in most climate zones. They can tolerate moderate heat if kept watered and partially shaded during hot spells. Note that if growing in warm weather, your crop may flower earlier than desired.
Natural: Full sun. Although partial shade may be beneficial in extremely hot weather, in more moderate climates shade will cause radishes to put more energy into growing bigger leaves which can lead to stunted root vegetables.
Artificial: Can grow well indoors in a bright window. However, if using strictly artificial lighting, fluorescent bulbs will be your best option. Plants require between 8 to 10 hours of light a day.
Soil: Will grow in most types of soil but prefers well-drained, loose soil. A pH of 5.5 to 6.8 will keep plants healthy and nourished.
Soilless: Not recommended for germination, since radishes do not transplant well. If growing indoors use a nutrient-balanced soilless mix in sufficiently deep containers.
Hydroponics: Will thrive in a hydroponic system. Horizontal systems are considered best for most radish varieties.
Aeroponics: Possible but not recommended.
Water: Requires moderate levels of water. Soil should be kept moist but not saturated. Avoid letting the soil dry out as the plants will develop a woody taste and tough texture.
Nutrients: Requires moderate levels of nutrients. Fertilizing is most important for radishes prior to planting, so apply compost or a balanced fertilizer to the soil before transferring or starting your seeds. Be careful not to over-fertilize (particularly with nitrogen) as this can cause the leaves on radishes to grow quickly and sap nutrients from the root.
Foliar: A balanced, liquid fertilizer can be used on seedlings after they have been thinned. Again, too much fertilizer can cause the plant to focus its energy on leaf growth.
Pruning: Thin when seedlings have reached a couple inches tall and apart.
Rotation: A 3-year rotation away from all crops in the Brassica family is recommended to avoid proliferation of soil diseases.
Companions: Grows well with chervil, peas, cucumber and peppers. Avoid hyssop.
Harvest: Will be ready to harvest in approximately a month after planting, but it doesn’t hurt to start checking them around the 3-week mark. To test the size of the radish, rub around the root at soil level to estimate the girth of the plant. Radishes will be ready when they have reached approximately 1 to 2″ in width.
Storage: Cutting off the greens will allow radish roots to keep longer either in the refrigerator or in a bag with holes to allow air flow. The greens can also be eaten and may be kept in the refrigerator for up to a week.
Fun Fact: That strong, tangy and slightly hot flavor that you experience when eating a radish is similar to that of wasabi (a type of horseradish) which makes sense as these plants are actually related!
Preserve: Can be frozen or pickled. To freeze, first remove the greens and then wash. Slice, blanch, and freeze in bags. The greens may also be blanched and frozen as well.
Prepare: Radishes most commonly eaten raw either chopped or shredded into salads. May also be steamed, sautéed, or roasted.
Nutritional: Contains large amounts of vitamin B6, vitamin C, potassium, copper, calcium, and antioxidants.
Medicinal: Has been cited by some sources to assist in the treatment and prevention of gallstones due to its capacity to prevent the formation of crystals from bile.
Try this Braised Radish recipe with your next crop of Easter Egg Radishes.