Cropedia:Radishes
Radishes
Photo by Simon Howden
Years grown at UBC Farm/LFSOG: not available (currently grown at UBC farm and LFSOG)
Latin Name: Raphanus sativus
Common Varieties
The two most common varieties are:
- Cherry Belle: has crisp, white, mild flesh and is round
- French Breakfast: generally long, mild, sweet, and tender
These are the two most common varieties. Many other varieties exist including ones found in Asian cuisine, which are called Mooli and Daikon.
Growing conditions
Soil
- Radishes do well in a light, moisture-retentive, free-draining soil. The optimum soil pH is 5.8 to 7.8. It is advised to remove stones from the soil, especially when growing longer-rooted varieties. Radishes flourish when the soil was manured for the previous crop.
Planting
- Radishes are easy and quick to grow. Seeds can be sown every 2 weeks from mid spring to early fall. Seeds should be sown ½” deep and 6” apart as they do not like to be overcrowded. Radishes are a cool-weather crop therefore summer crops should be planted in light shade and surrounded by taller crops.
Harvesting
- Harvest when the plant is 2-3” tall. The plant can be grown to 8-9” and the leaves can be cooked like spinach. Pull the plants immediately after they mature or they will become woody.
Storage
- Radishes are best stored in a plastic bag in the refrigerator. They will stay fresh for approximately 1 week.
Seasonality
Radish crops are sown in the late spring and harvested throughout the summer.
Nutritional Information
- While a radish is almost 90% water, they are a good source of Vitamin C, magnesium, and folate. Radishes also contain almost the same amount of potassium as bananas!
| Nutrition Facts/Valeur Nutritive | |
|---|---|
| Serving Size: 250mL sliced (123g) | |
| Amount Per Serving | %Daily Value* |
| Calories 20 | |
| Total Fat 0.1g | 0% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Total Carbohydrate 4g | 1% |
| Dietary Fiber 2g | 8% |
| Sugars 3g | |
| Protein 1g | |
| Vitamine A | 0% |
| Vitamine C | 30% |
| Calcium | 2% |
| Iron | 4% |
| * % Daily value based on a 2000 calorie diet | |
Nutrient data from the Canadian Nutrient File
Recipes
- Radishes are most often eaten raw as a salad vegetable. Radishes can be preserved by pickling them. They can also be cooked like a turnip (boiled, steamed, or roasted) which decreases their pungency and increases their sweetness.
Radish Slaw with New York Deli Dressing
Ingredients
- 4 cups Radishes, shredded (about 40 radishes)
- 2 cups Yellow Pepper, finely chopped
- 1½ cups Carrot, shredded
- ½ cup White Wine Vinegar
- 4 tsp. Sugar
- 1 tbsp. Fresh Dill, chopped
- 1 tbsp. Olive Oil
- ½ tsp. Salt
- ½ tsp. Pepper
Method
- 1. Combine radishes, yellow pepper, and carrot in a large bowl.
- 2. In a small bowl, whisk together the remaining ingredients.
- 3. Pour dressing over vegetables, toss well, serve immediately
Recipe from http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=604801.
Additional usage inventory
Medicinal Uses
- Many believe that eaten radishes will help relieve indigestions and flatulence. Radishes were often used as a tonic herb.
Academic connections
Information not available
References
Biggs, M., McVicar, J., & Flowerdew, B. (2006). Vegetables, herbs, and fruit: An illustrated encyclopedia. Buffalo, NY: Firefly Books.
Fresh 1. (2010). The radishes are coming. Retrieved on March 24, 2010 from http://www.thefresh1.com/radishes.asp.
Health Canada. (2008). Canadian Nutrient File (CNF). Retrieved from http://webprod.hc-sc.gc.ca/cnf-fce/index-eng.jsp
McGee, H. (2004). On food and cooking: The science and lore of the kitchen. New York, NY: Scribner.
Additional notes
- Radishes belong to the mustard family
- Radishes come in a variety of colours including red, pink, white, black, purple, and even lavender!
- Radishes are considered one of the easiest and quickest vegetables to grow in a garden!