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Radish (Latin, radix, a root). A name applied to certain forms or species of Raphanus (of the family Cruciferae), particularly to the kinds that produce thickened edible roots; these roots are eaten raw, except some persons cook the large summer and winter kinds. See Raphanus.

Radish (Latin, radix, a root). A name applied to certain forms or species of Raphanus (of the family Cruciferae), particularly to the kinds that produce thickened edible roots; these roots are eaten raw, except some persons cook the large summer and winter kinds. See Raphanus.

In this country, seed of both the forcing and larger-rooted sorts are commonly planted ten to twenty to the yard in drills, 3 feet apart, and when the plants are mature enough to indicate their varietal quality, the plantings are carefully gone over, the inferior and superfluous roots pulled and destroyed, and superior ones to furnish the desired quantity of stock-seed are pulled and set in a block by themselves, where there will be little danger of the flowers being fertilized by pollen from other plants.

In this country, seed of both the forcing and larger-rooted sorts are commonly planted ten to twenty to the yard in drills, 3 feet apart, and when the plants are mature enough to indicate their varietal quality, the plantings are carefully gone over, the inferior and superfluous roots pulled and destroyed, and superior ones to furnish the desired quantity of stock-seed are pulled and set in a block by themselves, where there will be little danger of the flowers being fertilized by pollen from other plants.

The yield and quality of seed is very dependent upon uniformly favorable weather conditions inducing a quick, even growth, fertilization of the flowers by insects, and freedom from storms or exceptionally high temperatures. A hive or two of bees in the field will often materially increase the yield of seed. When the later and the most immature pods begin to ripen, the plants may be cut and laid in windrows or piles not over 3 to 4 feet deep on the threshing-floors and allowed to remain from ten to fifty days (depending upon weather conditions), until the stems are fully cured and dry. The seed may then be threshed out either with flails or machine and sacked, but must be watched, and if necessary, winnowed out, to prevent heating. In some localities it is a better practice, particularly with the later sorts, to leave the harvested plants under shelter until midwinter or early spring before threshing. Again, in case of some of the later harder-fleshed sorts, better yields are secured by not planting until autumn, and before severe weather, pulling, topping, and storing the small roots until spring, much as is done with seed-crops of beets or turnips. W. W. Tracy.

The yield and quality of seed is very dependent upon uniformly favorable weather conditions inducing a quick, even growth, fertilization of the flowers by insects, and freedom from storms or exceptionally high temperatures. A hive or two of bees in the field will often materially increase the yield of seed. When the later and the most immature pods begin to ripen, the plants may be cut and laid in windrows or piles not over 3 to 4 feet deep on the threshing-floors and allowed to remain from ten to fifty days (depending upon weather conditions), until the stems are fully cured and dry. The seed may then be threshed out either with flails or machine and sacked, but must be watched, and if necessary, winnowed out, to prevent heating. In some localities it is a better practice, particularly with the later sorts, to leave the harvested plants under shelter until midwinter or early spring before threshing. Again, in case of some of the later harder-fleshed sorts, better yields are secured by not planting until autumn, and before severe weather, pulling, topping, and storing the small roots until spring, much as is done with seed-crops of beets or turnips.

 

 

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==Cultivation==

==Cultivation==

Summer radishes mature rapidly, with many varieties germinating in 3-7 days, and reaching maturity in three to four weeks.<ref name="faust1996">Faust, Joan Lee. ([[1996]]-[[03-03]].)  [http://query.nytimes.com/gst/fullpage.html?res=9C05E0DB1E39F930A35750C0A960958260 "Hail the Speedy Radish, in All Its Forms."] ''The New York Times'', via nytimes.com archives. Retrieved on [[2007]]-[[09-27]].</ref><ref name="peterson1999">Peterson, Cass. ([[1999]]-[[05-02]].) [http://query.nytimes.com/gst/fullpage.html?res=9C0CEFDE103DF931A35756C0A96F958260 "Radishes: Easy to Sprout, Hard to Grow Right."] ''The New York Times'', via nytimes.com archives. Retrieved on [[2007]]-[[09-27]].</ref>  A common garden crop in the U.S., the fast harvest cycle makes them a popular choice for children's gardens.<ref name="faust1996" /> Harvesting periods can be extended through repeated plantings, spaced a week or two apart.<ref name="beattie1938" />

 

Summer radishes mature rapidly, with many varieties germinating in 3–7 days, and reaching maturity in three to four weeks.<ref name="faust1996">Faust, Joan Lee. (1996-03-03.)  [http://query.nytimes.com/gst/fullpage.html?res=9C05E0DB1E39F930A35750C0A960958260 "Hail the Speedy Radish, in All Its Forms."] ''The New York Times'', via nytimes.com archives. Retrieved on 2007-09-27.</ref><ref name="peterson1999">Peterson, Cass. (1999-05-02.) [http://query.nytimes.com/gst/fullpage.html?res=9C0CEFDE103DF931A35756C0A96F958260 "Radishes: Easy to Sprout, Hard to Grow Right."] ''The New York Times'', via nytimes.com archives. Retrieved on 2007-09-27.</ref>  A common garden crop in the U.S., the fast harvest cycle makes them a popular choice for children's gardens.<ref name="faust1996" /> Harvesting periods can be extended through repeated plantings, spaced a week or two apart.<ref name="beattie1938" />  

Radishes grow best in full sun and fertile, acidic to neutral soil.{{fact|date=September 2007}} They are in season from April to as late as October in the northern hemisphere.{{fact|date=September 2007}} As with other root crops, tilling the soil helps the roots grow.<ref name="beattie1938">Beattie, J. H. and W. R. Beattie. (March 1938.) [http://digital.library.unt.edu/permalink/meta-dc-1562:1 "Production of Radishes."] U.S. Department of Agriculture, leaflet no. 57, via University of North Texas Government Documents A to Z Digitization Project website. Retrieved on [[2007]]-[[09-27]].</ref> Most soil types will work, though sandy loams are particularly good for winter and spring crops, while soils that form a hard crust can impair growth.<ref name="beattie1938" /> The depth at which seeds are planted affects the size of the root, from 1 cm deep recommended for small radishes to 4 cm for large radishes.<ref name="peterson1999" />

== Varieties ==

Radishes grow best in full sun<ref name="cornell">[http://www.gardening.cornell.edu/homegardening/scene341b.html Cornell University. Growing Guide: Radishes]</ref> and light, sandy loams with pH 6.5 - 7.0.<ref name="dainello2003">Dainello, Frank J. (November 2003.) [http://aggie-horticulture.tamu.edu/extension/vegetable/cropguides/radish.html "Radish Crop Guide"]  Texas Cooperative Extension, Horticulture Crop Guides Series</ref> They are in season from April to June and from October to January in most parts of North America; in Europe and Japan they are available year-round due to the plurality of varieties grown.{{Citation needed|date=September 2007}}

[[Image:November Radish.jpg|thumb|Variety of November harvested radishes]]

Broadly speaking, radishes can be categorized into four main types (summer, fall, winter, and spring) and a variety of shapes, colours, and sizes, such as black or multi-coloured radishes, with round or elongated roots that can grow longer than a [[parsnip]].

=== Spring or summer radishes ===

As with other root crops, tilling the soil helps the roots grow.<ref name="beattie1938">Beattie, J. H. and W. R. Beattie. (March 1938.) [http://digital.library.unt.edu/permalink/meta-dc-1562:1 "Production of Radishes."] U.S. Department of Agriculture, leaflet no. 57, via University of North Texas Government Documents A to Z Digitization Project website. Retrieved on 2007-09-27.</ref> <!-- is a pamphlet from 1938 current to farming today?--> However, radishes are used in no-till farming to help reverse compaction.

Sometimes referred to as European radishes, or as spring radishes if they're typically planted in cooler weather, summer radishes are generally small and have a relatively short 3-4 week cultivation time.{{Fact|date=September 2007}}

* Cherry Belle is a bright red-skinned round variety with a white interior.<ref name="faust1996" /> It is familiar in North American supermarkets.

Most soil types will work, though [[sandy loam]]s are particularly good for winter and spring crops, while soils that form a hard crust can impair growth.<ref name="beattie1938" /> The depth at which seeds are planted affects the size of the root, from 1&nbsp;cm deep recommended for small radishes to 4&nbsp;cm for large radishes.<ref name="peterson1999" />

* Champion is round and red-skinned like the Cherry Belle, but with slightly larger roots, up to about 5 cm, and a milder flavor.<ref name="faust1996" />

===Propagation===

* Snow Belle is an all-white variety of radish, also round like the Cherry Belle.<ref name="faust1996" />

===Pests and diseases===

* French Breakfast is an elongated red-skinned radish with a white splash at the root end. It is typically slightly milder than other summer varieties, but is among the quickest to turn pithy.<ref name="peterson1999" />

Broadly speaking, radishes can be categorized into four main types (summer, fall, winter, and spring) and a variety of shapes, colors, and sizes, such as red, pink, white, gray-black or yellow radishes, with round or elongated roots that can grow longer than a [[parsnip]].

* Plum Purple a purple-[[fuchsia]] radish that tends to stay crisp longer than the average radish.<ref name="peterson1999" />

Sometimes referred to as European radishes or spring radishes if they're planted in cooler weather, summer radishes are generally small and have a relatively short 3-4 week cultivation time.{{Citation needed|date=September 2007}}

* Gala and Roodbol are two varieties popular in the Netherlands in a breakfast dish, thinly sliced on buttered bread.<ref name="faust1996" />

*Gala and Roodbol are two varieties popular in the Netherlands in a breakfast dish, thinly sliced on buttered bread.<ref name="faust1996" />

*Easter Egg is not an actual variety, but a mix of varieties with different skin colors,<ref name="peterson1999" /> typically including white, pink, red, and purple radishes. Sold in markets or seed packets under the name, the seed mixes can extend harvesting duration from a single planting, as different varieties may mature at different times.<ref name="peterson1999" />

* Easter Egg is not an actual variety, but a mix of varieties with different skin colors,<ref name="peterson1999" /> typically including white, pink, red, and purple radishes. Sold in markets or seed packets under the name, the seed mixes can extend harvesting duration from a single planting, as different varieties may mature at different times.<ref name="peterson1999" />

Black Spanish or Black Spanish Round occur in both round and elongated forms, and are sometimes simply called the black radish or known by the French name ''Gros Noir d'Hiver.'' It dates in Europe to 1548,<ref>Aiton, William Townsend. (1812.) [http://books.google.com/books?id=y4QCAAAAYAAJ&pg=PA129&dq=radish+black.spanish+date:1500-1835&as_brr=0 "Hortus Kewensis; Or, A Catalogue of the Plants Cultivated in the Royal Botanic Garden at Kew, Second Edition, Vol. IV"] Longman, Hurst, Rees, Orme, and Brown: London. Page 129. Retrieved on 2007-09-28.</ref> and was a common garden variety in England and France the early 19th century.<ref>Lindley, George. (1831.) [http://books.google.com/books?id=DJqCT_QapToC&pg=PA570&dq=Noir+Gros+Rond+d%E2%80%99Hiver+date:1500-1840&as_brr=0#PPR3,M1 "A Guide to the Orchard and Kitchen Garden: Or, an Account of the Most Valuable Fruit and Vegetables Cultivated in Great Britain."] Longman, Rees, Orme, Brown, and Green: London. Retrieved on 2007-09-28.</ref> It has a rough black skin with hot-flavored white flesh, is round or irregularly pear shaped,<ref>McIntosh, Charles. (1828.) [http://books.google.com/books?id=zZ46AAAAMAAJ&pg=PA288&dq=radish+black.spanish+date:1500-1835&as_brr=0 "The Practical Gardener, and Modern Horticulturist."] Thomas Kelly: London. Page 288.</ref> and grows to around 10&nbsp;cm in diameter.

=== Winter varieties ===

[[Daikon]] refers to a wide variety of winter radishes from east Asia. While the Japanese name daikon has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, or Oriental radish.<ref name="amher2004">(2004.) [http://dictionary.reference.com/browse/daikon "Daikon."] ''The American Heritage Dictionary of the English Language, Fourth Edition'', Houghton Mifflin Company, via dictionary.com. Retrieved on 2007-09-28.</ref> In areas with a large South Asian population, it is marketed as ''mooli''. Daikon commonly have elongated white roots, although many varieties of daikon exist. One well known variety is April Cross, with smooth white roots.<ref name="faust1996" /><ref name="peterson1999" /> The New York Times describes Masato Red and Masato Green varieties as extremely long, well suited for fall planting and winter storage.<ref name="faust1996" /> The [[Sakurajima]] daikon is a hot flavored variety which is typically grown to around 10&nbsp;kg, but which can grow to 30&nbsp;kg when left in the ground.<ref name="faust1996" /><ref>(2002-02-10.) [http://www.highbeam.com/doc/1P1-50139993.html "29 kg radish wins contest."] ''Kyodo World News Service'', via highbeam.com (fee for full access.) Retrieved on 2007-09-28.</ref>

[[Image:Bunch of radishes.jpg|thumb|A bunch of radishes]]

Various winter varieties can actually be grown throughout the growing season, from early spring to fall, but take their name from their ability to be stored during the non-growing winter months. Sizes are generally than the summer varieties, and cultivation often takes six to eight weeks.{{Fact|date=September 2007}}

Black Spanish or Black Spanish Round are occur in both round and elongated forms, and is sometimes simply called the black radish or known by the French ''Gros Noir d'Hiver.'' It dates in Europe to 1548,<ref>Aiton, William Townsend. (1812.) [http://books.google.com/books?id=y4QCAAAAYAAJ&pg=PA129&dq=radish+black.spanish+date:1500-1835&as_brr=0 "Hortus Kewensis; Or, A Catalogue of the Plants Cultivated in the Royal Botanic Garden at Kew, Second Edition, Vol. IV"] Longman, Hurst, Rees, Orme, and Brown: London. Page 129. Retrieved on [[2007]]-[[09-28]].</ref> and was a common garden variety in England and France the early 19th century.<ref>Lindley, George. (1831.) [http://books.google.com/books?id=DJqCT_QapToC&pg=PA570&dq=Noir+Gros+Rond+d%E2%80%99Hiver+date:1500-1840&as_brr=0#PPR3,M1 "A Guide to the Orchard and Kitchen Garden: Or, an Account of the Most Valuable Fruit and Vegetables Cultivated in Great Britain."] Longman, Rees, Orme, Brown, and Green: London. Retrieved on [[2007]]-[[09-28]].</ref> It has a rough black skin with hot-flavored white flesh, is round or irregularly pear shaped,<ref>McIntosh, Charles. (1828.) [http://books.google.com/books?id=zZ46AAAAMAAJ&pg=PA288&dq=radish+black.spanish+date:1500-1835&as_brr=0 "The Practical Gardener, and Modern Horticulturist."] Thomas Kelly: London. Page 288.</ref> and grows to around 10cm in diameter.

=== Seed pod varieties ===

[[File:Radish seedpods.JPG|thumb|right|200px|Radish Seedpods]]

The seeds of radishes grow in [[silique]] (widely referred to as [[seedpod|pods]], but technically this is incorrect), following flowering that happens when left to grow past their normal harvesting period. The seeds are edible, and are sometimes used as a crunchy, spicy addition to salads.<ref name="peterson1999" /> Some varieties are grown specifically for their seeds or seed pods, rather than their roots. The Rat-tailed radish, an old European variety thought to have come from East Asia centuries ago, has long, thin, curly pods which can exceed 20&nbsp;cm in length. In the 17th century, the pods were often pickled and served with meat.<ref name="peterson1999" /> The München Bier variety supplies spicy seeds that are sometimes served raw as an accompaniment to beer in Germany.<ref>Williams, Sally (2004) [http://www.kitchengardeners.org/rat-tailed_radish.html "With Some Radishes, It's About The Pods"], Kitchen Gardners International. Retrieved on June 21, 2008.</ref>

[[Daikon]] refers to a wide variety of winter radishes from east Asia. While the Japanese name daikon has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, or Oriental radish.<ref name="amher2004">(2004.) [http://dictionary.reference.com/browse/daikon "Daikon."] ''The American Heritage Dictionary of the English Language, Fourth Edition'', Houghton Mifflin Company, via dictionary.com. Retrieved on [[2007]]-[[09-28]].</ref> Daikon commonly have elongated white roots, although many varieties of daikon exist. One well known variety is April Cross, with smooth white roots.<ref name="faust1996" /><ref name="peterson1999" /> The New York Times describes Masato Red and Masato Green varieties as extremely long, well suited for fall planting and winter storage.<ref name="faust1996" /> The [[Sakurajima]] daikon is a hot flavored variety which is typically grown to around 10 kg when harvested, but which has grown as heavy as 30 kg when left in the ground.<ref name="faust1996" /><ref>([[2002]]-[[02-10]].) [http://www.highbeam.com/doc/1P1-50139993.html "29 kg radish wins contest."] ''Kyodo World News Service'', via highbeam.com (fee for full access.) Retrieved on [[2007]]-[[09-28]].</ref>

==Gallery==

=== Seed pod varieties ===

<gallery perrow=5>

The seeds of radishes grow in pods, following flowering that happens when left to grow past their normal harvesting period. The seeds are edible, and are sometimes used as a crunchy, spicy addition to salads.<ref name="peterson1999" /> Some varieties are grown specifically for their seeds or seed pods, rather than their roots.  The Rat-tailed radish, an old European variety, has long, thin, curly pods. In the 17th century, the pods were often pickled and served with meat.<ref name="peterson1999" /> The München Bier variety supplies spicy seeds that are sometimes served raw as an accompaniment to beer in Germany.

*[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963

<!--- xxxxx  *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381  -->

<!--- xxxxx  *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432 -->

<!--- xxxxx  *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608  -->

== Notes ==

==External links==

{{reflist}}

*{{wplink}}