Radish is a cool-season, fast-maturing, easy-to-grow vegetable. The seeds will germinate between 14 and 30°C (57 to 86°F) making them an excellent long season crop, suitable for sowing and harvesting throughout spring and summer. A 'must' in every garden, particularly as a row of radishes can be squeezed in as a 'catch crop' between slower growing vegetables.
Radish 'Scarlet Globe' is a very popular and easy variety to grow, producing bright red, evenly shaped roots with pure white, crisp, moist flesh and mild flavour. It has better warm weather tolerance than many. 22 days to harvest.
They can be grown wherever there is sun and moist, fertile soil, even on the smallest city lot. They are also very well suited to growing in containers. Sow in a loam based compost and make sure they are kept well-watered in dry conditions and they will be fine.
As with any Brassica member, mustard oils are responsible for the tangy taste of radishes. All varieties are excellent sources of Vitamin C and, ounce for ounce, have about 42% as much as fresh oranges.
Just like carrot tops, radish greens can be used in a variety of dishes, including raw in blended drinks or in salads. Radishes are high in Vitamin C, folate and potassium. They are known to relieve indigestion and flatulence, as well as being a good expectorant.
- Awarded the RHS Award of Garden Merit
In 1996 Radish 'Scarlet Globe' was awarded the Royal Horticultural Society’s Award of Garden Merit (AGM).
A key indicator that this variety is worth growing in your garden.
Prepare the site:
Radishes grow well in almost any soil that is prepared well, is fertilised before planting and has adequate moisture maintained.
Sow indoors from late winter or sow directly from late spring through to early autumn
Radishes can be planted from as early as the soil can be worked. Make successive plantings of short rows every 10 to 14 days. Plant in spaces between slow-maturing vegetables (such as broccoli and brussel sprouts) or in areas that will be used later for warm-season crops (peppers, tomatoes and squash).
Sow thinly, 0.5in (1.5cm) deep in rows 9in (25cm) apart.
Keep moist and thin as necessary. Proper thinning focuses the harvest and avoids disappointing stragglers that have taken too long to develop. Slow development makes radishes hot in taste and woody in texture.
Repeat sowings every two to three weeks to ensure a continuous supply. Remember, it is much more economical to sow little and often rather than have a long row of radishes all coming to maturity at the same time.
If you want good-tasting radishes also pay close attention to the watering regimen you provide. Moisture stress can result in the same woody, hot radishes that poor soil conditioning and lack of fertilizer or humus will result in.
Plants will be ready to harvest when they are of usable size and relatively young from 21 days, starting when roots are less than 1 inch in diameter. Radishes remain in edible condition for only a short time before they become pithy (spongy) and hot.
Gently hold the tops twist and lift. Remove the tops by twisting them off with your hands. The tops are very tasty and can be cooked and eaten like spinach.
Save the young thinnings of both summer and winter radishes. They are delicious with tops and bottoms intact. Both summer and winter radishes store well in the refrigerator once the tops have been removed. The radish leaves cause moisture and nutrient loss during storage.
Store greens separately for 2-3 days. Refrigerate radishes wrapped in plastic bags for 5 to 7 days. Store roots in dry sand, soil, or peat for winter use.
- Awarded the RHS Award of Garden Merit
- Additional Information
Packet Size 5 grams Average Seed Count 500 Seeds Common Name Radish Family Brassicaceae Genus Raphanus Species sativus Cultivar Scarlet Globe Spacing Sow thinly, 0.5in (1.5cm) deep in rows 9in (25cm) apart. Time to Sow Sow indoors from late winter or sow directly from late spring through to early autumn Time to Harvest From 21 days, starting when roots are less than 1 inch in diameter