Radish

radishThere are two main types of radish: the large winter kind and the small varieties that are specifically grown for use in salads.

The winter varieties are giants in comparison to the summer ones, they can reach a length of 12in. (30cm) and have either white, black or pink skins.

On the other hand, the summer varieties may be globular, intermediate and long with red or white skins; some types have a peppery bite, others are milder in taste.

Soil Preparation
Radishes are easy to grow, they are not too demanding and they are a quick crop as they are not in the ground for long, often used as a catch crop in-between other crops.

They do not require deep soil either but they do need plenty of fine organic matter in the top 3 or 4 in. (76mm – 101mm) so that they are able to grow quickly and they must never be allowed to go short of moisture.

Prepare the plot by forking in some well-rotted compost or manure at the rate of a bucketful to the square yard.

Sowing
Make the surface of the soil level and fine with a rake, and then sow the seeds either in drills ½ in. (12mm) deep or broadcast.

The summer croppers can be sown from January until August but it is best done at 2 weekly intervals so that a succession of cropping can be achieved then they may be eaten whilst they are fresh and tender.

Winter varieties should be from July until the end of August so that they are ready to be lifted from the end of October but they can remain in the ground so that they may be used over winter.