Pity the store-bought radishes in winter. Often large, woody, cracked, it tastes like it could be made of bitter plywood. Not to worry. You can have fresh-tasting radishes if you grow your own this spring.

Radishes are cool-season root vegetables. You can sow the seeds as soon as the ground is workable. Radish seeds begin to germinate once the soil reaches about 52 degrees. You can grow them in the ground or in containers. In addition, they even grow in a shallow window box. Best of all, many are ready to harvest in as little as 21 days.

A Rainbow of Radishes

I did a quick survey of the 2018 seed catalogs and found more than 40 radish varieties in an assortment of colors and shapes. When choosing radishes, I like to think about how I’m going to use them and how they’ll look in a dish. Many are round but others taper like carrots. There are plenty of red ones, but you’ll also find varieties that are white, deep purple, magenta, near-black, green and even pink.

These colorful root crops range in flavor from deliciously mild and mellow to pungent and spicy. I used them steamed, creamed, stir-fried or even microwaved. Additionally, they offer color and texture to coleslaw when grated. And, you can sprinkle the young leaves on cooked vegetables, soups or salads.

The Long and Short of It (Radishes That Is)

There are two basic types of radishes: short and long season. Short-season or “spring” radishes, such as Cherry Queen, Early Scarlet Globe, and Cherriette mature quickly. You can harvest them about 21 days after sowing the seeds. In fact, many of them have the shortest seed-to-harvest time of any of the vegetables we grow, making them a great project for kids.

Short-season radishes are best planted in spring and again in late summer. Hot weather and increasing daylight in spring slows their growth, causing them to “bolt” (i.e., flower), which creates woody, spicy bulbs.

Long-season or “winter” varieties are much larger and take longer to develop— about 60 days or more from sowing seeds to harvest. We plant long-season varieties, such as the Asian Daikon, in mid-summer for a late harvest. Summer Cross is a white radish that can grow 18 inches long and weigh up to a pound!  Daikon radishes tend to be larger and taste more spicy-hot than their European counterparts. They prefer cool weather and grow best when sown in late summer or early fall. Don’t forget to fertilize!

Misato Rose is another autumn-harvested beauty. The outside skin is white to light green and the center is a watermelon pink. The bulbs are 3- to 4-inches wide with a crisp texture and a mild to sweet peppery flavor.

Easter Egg radishes offer a unique mix of colors in white, rose, pink, lavender and scarlet, and as the name implies, they are shaped like eggs. Rat’s Tail radish is one of the more unusual varieties, grown for its 6-inch-long edible seed pods, not the bulb. Pods, harvested in about 50 days from sowing, may be used raw in salads or stir-fried, boiled or steamed.

Know and Grow (Radishes)

Like other root crops, radishes thrive in cool, moist soil where leaves get six or more hours of sun. Short-season radishes can be sown as soon as the soil is workable in spring. Plant them just about anywhere outdoors — in the ground or a in container. Make sure the post has drainage holes and loose, fertile soil.

A well-drained sandy-loam soil amended with compost or a lightweight potting mix gets the seeds off to a good start. Plant the seeds of small globe radishes about ½-inch deep and about one inch apart. Larger varieties should also be planted about ¼-inch deep and about two inches apart. To avoid crowding, thin out (remove) some of the seedlings when the leaves are about 1½ inches tall.

The smaller globe or French Breakfast radishes should be grown about an inch or so apart to allow room for the bulbs to develop. Thein the Larger varieties so the radishes are growing two inches apart.

In heavy clay soil, it’s difficult for some varieties to enlarge their roots below the soil surface. Some, such as ‘Shogoin’ and ‘Shiroagari’ push their roots up so that most of the radish is growing above ground.

Short-season varieties make good companion plants for slower-growing crops.   You can sow radishes alongside a row of carrots. The radishes will be harvested first. Additionally, pulling them out will help cultivate the soil around the carrots. Planting them together (called intercropping) will also help restrict weeds.  For the best flavor, radishes need to mature quickly and will also need regular watering to prevent them from cracking.

Radish seeds can again be sown in early September through October for a late harvest when the weather turns cool. Radishes are generally quite cold-tolerant, but if they freeze a few times they’ll become spongy

Radish Pests

Radishes are generally trouble-free, but flea beetles, aphids, snails, slugs and a few other pests may damage the leaves. Cabbage maggots sometimes nibble through the roots. Prevention is key. After sowing seeds, place a lightweight floating row cover over the seed bed and secure with stones or landscape staples. The row cover lets the light and water in but keeps flying pests from landing and laying eggs. You can also pick larger insects off the leaves and drop them into a bucket of soapy water.

Harvesting Radishes

Pick short-season radishes before hot weather sets in and when they are young — 3/4-inch or cherry size for the round ones and 1-inch across for the long, narrow varieties. They should be firm and crisp. If they become soft and blotchy, you should throw them into the compost pile. If you don’t use them right away, trim away the leaves and keep them in the refrigerator. To keep radishes crisp, place them in a bowl of ice water before you prepare them for a dish.

Recipes for Radishes

Sliced thin and served raw, radishes pack a refreshing crunch with few calories. They create a crispy zing in our salads, but their versatility allows them a place in many side dishes. I sometimes use them in dips, and also substitute sliced radishes for cucumbers on a sandwich. They’re especially good sliced paper thin and placed on a chunky piece of buttered French bread. Yum!

Crunchy Radish Dip

This pinkish all-purpose dip can be used with chips, crackers, bread or vegetable strips.

1 T fresh lemon juice

8 ounces of low-fat cream cheese (at room temperature)

1 T chopped fresh dill (or 1 tsp dried)

Single clove garlic, minced

1 cup finely chopped radishes (with or without the skin)

Stir all the ingredients together. Refrigerate for several hours.

A Few of My Favorite Radish Varieties

A-H

April Cross: This Asian daikon radish grows almost 15 inches long in about 60 days and can weigh up to a pound.

Black Spanish: Conquistadors brought this radish to North America in the 16th century. Its turnip-shaped black roots and white flesh are ready to harvest in about 60 or more days.  Plant in early to late summer to mature during cool fall weather.

China Rose: Jesuit missionaries from China introduced this radish to Europe about 1850. It grows 6- to 8-inches long and 2 inches wide. Sow in spring or fall.

Easter Egg: This crisp, mild globe-shaped radish produces roots in a variety of colors in 28 days.

French Breakfast: A French favorite since the 1880s, pick this one when small—about 2 inches long.  Harvest in 20 to 30 days.

German Beer (Munchen Bier): A favorite around Munich, this is an old European radish with large white tapering roots. Harvest in 60 to 70 days.The oval white radishes grow up to 6 inches long and 3 inches wide. The interior is crisp with some pungency. To reduce the heat, peel off the outer layer of skin. Best planted in summer for fall harvest.

Fuego: Bred in the U.S. this crunchy, long barrel-shaped radish is a deep scarlet red. Harvest in 25 days.

Hailstone: This pure white-skinned radish has a firm and crunchy flesh. Harvest in 23 to 30 days.

M-Z

Mantanghong: This long-season radish (75 days) is mild and sweet. However, the outer skin has a slightly pungent flavor.

Miyashige: This 14- to 16-inch long daikon prized in Japan offers a mild, crisp flavor. Sow it in late summer for harvest in 55 to 65 days.

Minowase:  A daikon radish that grows to 18 inches long. Matures in about 55 days. In mild areas, plant in fall for winter harvest. However, in colder climates, plant in early spring or mid-summer for fall harvest.

Plum Purple: The appealing purple color and its firm crispy texture and mild flavor are reasons enough to grow this interesting radish. You can harvest it in about 25 days.

Rebel: A red uniform globe-shaped radish, this one can be harvested in 25 to 30 days.

Round Red Core Shrinmei Daikon: This 4-inch ball-shaped radish hails from China where its name means “beauty heart.”  It is white with a green top and red core. Sow seeds in late summer; 50 to 60 days to harvest.

White Icicle (also called Lady Finger): Gardeners in the U.S. were growing this prized radish before 1896. Grows 4 to 5 inches long. Harvest in 30 days.

Where to Buy Radish Seeds

Look for radish seeds at most garden centers. For a wide selection of heirloom and new varieties — I counted at least 40. Onnline sources:

• John Scheepers Kitchen Garden Seeds, kitchengardenseeds.com
• Renee’s Garden, reneesgarden.com

*  Park’s Seeds www.parkseed.com

*  Seed Savers Exchange, www.seedsavers.org

*  Seeds of Change Inc., www.seedsofchange.com