Radish is, like no other vegetable, particularly suitable for he althy and hearty raw food enjoyment. It takes less than ten weeks from sowing to harvest and the maintenance effort is minimal.
When is the right time to harvest radish?
For the correctly harvested radish, note the different ripening times of summer radish (8-10 weeks after sowing) and winter radish (13-15 weeks after sowing). Harvest summer radish no later than 3 weeks after maturity to avoid furry and spicy flesh. Winter radish should be harvested before the first frosts to prevent the tubers from becoming woody.
Summer and winter radish
A distinction is made between summer and winter radishes. The former is harvested approximately 8 to 10 weeks after sowing. It is not suitable for storage but is intended for immediate consumption. Depending on the time of sowing, the summer radish is ready to harvest at the end of May and beginning of June. Once the harvest is complete, you can put out the seeds of the winter radish.
Winter radish takes a little longer to ripen than summer radish. Between 13 and 15 weeks pass from sowing before the winter radish varieties can be taken out of the ground in October. In any case, the harvest should be finished before the first frosts.
You simply pull the tubers out of the ground and remove the leaves. If stored properly in boxes with moist sand in a cool and dry place, the winter radish will stay nice and crisp throughout the winter. As with any other vegetable, you should occasionally check the tubers for rot and sort out the affected specimens immediately.
Don’t miss the right time to harvest
For both types of radish, it is advisable not to exceed the right time for harvesting. If the ripe summer radish is not harvested within two to three weeks, the fruits become furry and inedibly spicy. The winter radish loses its aroma and the tubers become woody if it is left in the ground for too long. In any case, please note the relevant information on the time of harvest on the seed bag.
Fresh and crunchy from the garden to the table
Radish is low in calories and has a high content of vitamins A, B and C as well as minerals. The mustard oils it contains are also said to have a stimulating effect on digestion. Radish is eaten raw. It is grated, cut into sticks or thin slices and its fresh spiciness complements the summer salad plate.
Tips & Tricks
In Bavaria and Austria, radish is called “Radi” and cannot be missed on a snack platter. There it is artfully arranged in wafer-thin slices and served as a he althy snack with beer.