Posts Tagged ‘winter radish’

Growing Radishes from Sowing to Harvest

September 18th, 2019 | News | 0 Comments

Growing Radishes from Sowing to Harvest

What’s the most opportunistic crop you could possibly grow? For us it’s the humble, lowly radish – or rather the rousing, ravishing radish! Squeeze a sneaky row or two between larger vegetables. Sow them around crops that are about to finish. Grow them in pots, or squeeze in an extravagantly early or late harvest of these peppery roots. They’re super fast, super flexible – oh, and super yummy! So let’s crack on and sow some! Read on or watch the video to find out how.

Where to Grow Radishes

Because of their size and speed, radishes may be grown just about anywhere. Ready to enjoy in as little as four weeks and taking up minimal space, perhaps their best use is as a fill-in crop, either between or within rows of slow-to-germinate vegetables such as parsnip, or as a quick in-and-out crop right at the start or end of the growing season.

Radishes prefer full sun but grow well in part shade too and in hot climates will prefer full shade in the height of summer. Keep the soil moist and you’ll be rewarded with clusters of mildly peppery roots in next to no time.

Sowing Early Season Radishes

Seeds sown into a plug tray with modules filled with potting mixBegin sowing under cover from late winter, either direct into containers of potting soil or into greenhouse borders, or into plug trays of general purpose potting mix.

Fill plug trays with potting mix, firm down then sow a pinch of three to five seeds per module. Cover with a little more of the potting mix then water. If it’s especially cold, you’ll need to germinate them indoors then move them back into a greenhouse or cold frame as soon as the seedlings appear. After a couple of weeks of sheltered growth, and once the seedlings have filled out their modules, they’ll be ready to plant out under row covers or hoop houses.

Plant into soil earlier enriched with well-rotted compost or manure and raked to a fine tilth. Remove the clusters of seedlings from their modules then make a hole for each plug. Drop in the plug and firm it into position so each cluster is about 6in or 15cm apart in both directions. Cover the seedlings with row cover or horticultural fleece, secured at the edges, until the weather warms up.

Sowing Radishes Direct

Of course, sowing radishes directly where they are to grow is the easiest way to start them off. As cool-season crops, some radishes can germinate at temperatures as low as 41 Fahrenheit or 5 degrees Celsius. Sow from very early spring, initially under row covers or hoop houses, spacing rows about 8in or 20cm apart. Sow thinly along the row – ideally so seeds end up spaced around half an inch or one centimeter apart. Water if it’s dry then, about a week after germination, thin the seedlings to leave them an inch or 2cm apart within the row.

Sow a row or two every couple of weeks during the growing season to maintain a steady supply of roots, fitting them in wherever there’s space.

Grow Some Radishes for Winter

Close up of leafy white daikon mooli radishes in the groundMany hardy radishes can be sown towards the end of summer to give an autumn or early winter harvest of roots. Sowing regular red, round or white-tipped radishes into containers is a great way to extend the season – by simply bringing pots under cover when the weather turns cold.

Another option is to grow bigger winter or Asian varieties of radish, which naturally prefer cooler temperatures. Most popular is the daikon or Japanese mooli radish. Look out for Chinese and Korean varieties too – all with a mild flavour ideal for salads but also great in soups and stews. Then there’s the stunning watermelon radish, or the chunky, spicy Spanish Black radish whose peppery tang holds up well in stir-fries.

Winter radishes are leafier than their summer cousins. The spicy leaves may be used like spinach, wilted into hot dishes or even whizzed up in a pesto.

Sow winter radishes a little further apart, so rows are at least a foot or 30cm distant, then thin the seedlings to leave at least a couple of inches or 5cm between each plant.

Caring for Radishes

Keep on top of weeds because radishes don’t like competition. Thinning seedlings and harvesting the first A close up of two flea beetles on a leafroots are good opportunities to hoik out weeds at the same time. And make sure to water thoroughly once or twice a week in dry weather to stop the roots from becoming woody and unbearably peppery.

Radishes may attract flea beetles from spring to midsummer. You’ll probably not see the flea beetles themselves but you’ll know they are there by the numerous tiny holes pitted into the leaves. Avoid this damage by covering radishes with row covers or fine insect mesh, or by simply delay sowing till the second half of summer.

How to Harvest Radishes

Harvest roots as soon as they have reached their final size. Don’t delay, as they can go from crisp and crunchy to woody and excessively spicy within a matter or days. Lift the biggest roots each time you harvest, so the remainder can continue to swell.

Winter radishes take up to ten weeks to mature but once ready can be left where they are to lift as needed, so long as the ground doesn’t freeze solid. Or lift them, cut off the foliage then store in the refrigerator, where they should keep for up to a month.

If you’re looking for something both trouble-free and a genuine pleasure to grow, radishes should be right up your street. Root out your radish anecdotes – how do you fit them into your garden? Have you tried growing winter radishes? Comment below or head over to our Facebook and Twitter page, we’d love to know.

10 Unusual Vegetables for Adventurous Gardeners

May 14th, 2019 | News | 1 Comment

The almost-impossibly vibrant watermelon radish is a stunning winter radish

Growing our own food gives us the opportunity to taste produce as fresh and healthy as it’s possible to get. It also means zero food miles and, if we choose, the chance to grow food with fewer artificial fertilisers and pesticides. But the really exciting reason to grow more of your own is the chance to try something different. There are many quirky crops out there just waiting to be discovered. So if you fancy trying something new, read on or watch the video for our top 10 unusual vegetables to shake things up in the garden.

1. Cardoon

Let’s start with a real monster of a vegetable! Closely related to globe artichoke and with similarly striking thistle-like blooms, cardoons are in fact grown for their incredible architectural stems. Looking a lot like super-sized celery, the earthy stems are delicious served up in a gratin. Cardoon needs lots of space, sunshine and a free-draining soil.

2. Shiso PerillaShiso perilla is more commonly associated with Japanese cuisine, where it’s used in tempuras and sushi

This leafy exotic is more commonly associated with Japanese cuisine, where it’s used in tempuras and sushi. The taste conjures up a curious mix of herbs, from mint to basil, as well as spices such as cinnamon. Red-leaved shiso perilla is a stunner, but it’s the green form that wins on flavour.

3. Oca

Oca is a member of the wood sorrel family, and certainly has its distinctive leaf shape. The leaves can be eaten in moderation but the real treat lies beneath the ground. Oca tubers are rich in vitamin C and may be eaten raw, or cooked in exactly the same ways as potato. Oca is planted in spring with the tubers forming in early autumn.

4. Celeriac

It tastes like a nutty version of celery but is more often mashed like potato – meet celeriac. This hardy, versatile winter root may also be grated raw, boiled or braised, or cut it into cubes and drop it into stews or soups. With young plants going in from spring, this is the perfect follow-on crop for ground recently vacated by other winter staples.

Malabar spinach is an Asian vine with pretty red stems and delicious, fleshy leaves5. Malabar Spinach

This culinary climber is Malabar spinach, an Asian vine with pretty red stems and delicious, fleshy leaves that are perfect in salads or stir-fried. A perennial, grown as an annual in regions prone to frost, Malabar spinach loves rich, fertile soil and grows best in full sun.

6. Kohlrabi

Next up – kohlrabi. Kohlrabi is an almost alien-looking vegetable that’s used in similar ways to turnip. The ‘bulbs’ are in fact swollen stems and taste like tender broccoli. They grow best from the second half of summer and should be harvested before they reach tennis ball size. We love them sliced then baked into healthy fries.

7. Seakale

Let’s take a look at another member of the brassica family – seakale. This quirky perennial needs a permanent bed like rhubarb or asparagus. Seakale is forced into growth in winter and early spring using special forcing pots to give one of the earliest harvests of the season. The tender, pale stems that follow are a real delicacy and cooked just like asparagus. This maritime native prefers free-draining soils.

8. AmaranthAmaranth is also known as ‘love-lies-bleeding'

Move over quinoa, there’s a new grain on the block! Also known as ‘love-lies-bleeding’ – you can see why in the picture – amaranth seeds are full of hugely healthy omega-3 fatty acids. Amaranth grows well in most soils and prefers a warm, sunny spot. Look out for the variety ‘Red Callaloo’ too, grown for its versatile and nutritious leaves.

9. Winter Radish

Round, red radishes are a summer staple, but did you know there’s a whole other side to the humble radish? Just as easy to grow as their summer cousins, winter radishes include the mild-flavored daikon often used in Asian cuisines, the tender-if-formidable-looking ‘Black Spanish’ radish, and the almost-impossibly vibrant watermelon radish. What a stunner!

10. Salsify & Scorzonera

Two very similar vegetables take up our final slot. Salsify and scorzonera both enjoy light, well-drained soil and a sunny, open position. They don’t look like much above ground, but that’s no problem because it’s the super-hardy roots we’re after, which have a delicate, sweet flavour reminiscent of oysters! Lift them as needed from autumn onwards to enjoy boiled or grated raw.

Be adventurous and try a few of these tasty eccentrics – they’ll certainly bring something new to the dinner table. If you’ve grown any of them before please share your experiences by commenting below or head over to our Facebook and Twitter page.