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45-60 days. A popular German heirloom, the Ostergruss Radish, also known the German Salad Radish, was traditionally eaten as a snack with beer. They produce long, all-purpose, Carrot-like, rosy red roots with white tips and crisp white flesh with a sweet-spicy flavor. They grow well into summer and store better than most Radishes. They're great for cooking and pickling, too! (OP.)
Radish Sowing Instructions
Planting Depth:1/4” Row Spacing:8” Seed Spacing:1/2”-3/4” Days to Germination: 3-7 days Germination Temperature: 45°-85°F
After the danger of hard frost has passed, direct sow
Radish seed in moderately fertile, well-draining
soil in full sunlight. If necessary, amend the soil
lightly with organic fertilizer, compost and/or well rotted
manure: Overly rich soil may result in too
much top growth and not enough Radish. They
prefer sunny, cool weather.
Direct-sow 1⁄4" deep in rows about 8" apart,
tamp down and water lightly. The key to growing
crisp, mild Radishes is to keep them well-watered
and thinned to 1" to 2" apart once they are 2" tall.
Radish thinnings may be tossed into salads~tops
and all.
Harvest Radishes when they are small and tender
for the mildest flavor and most crispy texture. Pull
each Radish gently out of the soil. Direct-sow
every 7 to 14 days for a steady supply throughout
the summer.
Kids and Radishes
Radishes are often suggested as a crop for children because the roots are so quick to mature. Dropping the seeds into the rows and then waiting for them to come up is a great introduction to gardening. It teaches children patience without taxing it too greatly. Thinning the little seedlings after a few weeks is fun too, because they can see the tiny red Radish just starting to form. At harvest time, they're proud of their contribution to the family salad, even if the taste of Radishes might be a bit hot for them. Making it an early spring project will ensure sweeter, less pungent roots. And you'll share in their discovery of the miracle of nature: a miracle that has the power to enthrall at any age.
Cooking Tip:
Cooking With Radishes
Red radishes are usually eaten raw, to preserve their color and crispness. But I love to use them in cooked dishes as well. The trick is adding them toward the end of the cooking process. I toss in a handful of sliced Radishes when I’m stir-frying vegetables. I also love the bright color they give to fried rice.
Radish Sowing Instructions
Planting Depth:1/4” Row Spacing:8” Seed Spacing:1/2”-3/4” Days to Germination: 3-7 days Germination Temperature: 45°-85°F
After the danger of hard frost has passed, direct sow
Radish seed in moderately fertile, well-draining
soil in full sunlight. If necessary, amend the soil
lightly with organic fertilizer, compost and/or well rotted
manure: Overly rich soil may result in too
much top growth and not enough Radish. They
prefer sunny, cool weather.
Direct-sow 1⁄4" deep in rows about 8" apart,
tamp down and water lightly. The key to growing
crisp, mild Radishes is to keep them well-watered
and thinned to 1" to 2" apart once they are 2" tall.
Radish thinnings may be tossed into salads~tops
and all.
Harvest Radishes when they are small and tender
for the mildest flavor and most crispy texture. Pull
each Radish gently out of the soil. Direct-sow
every 7 to 14 days for a steady supply throughout
the summer.
Kids and Radishes
Radishes are often suggested as a crop for children because the roots are so quick to mature. Dropping the seeds into the rows and then waiting for them to come up is a great introduction to gardening. It teaches children patience without taxing it too greatly. Thinning the little seedlings after a few weeks is fun too, because they can see the tiny red Radish just starting to form. At harvest time, they're proud of their contribution to the family salad, even if the taste of Radishes might be a bit hot for them. Making it an early spring project will ensure sweeter, less pungent roots. And you'll share in their discovery of the miracle of nature: a miracle that has the power to enthrall at any age.
Cooking Tip:
Cooking With Radishes
Red radishes are usually eaten raw, to preserve their color and crispness. But I love to use them in cooked dishes as well. The trick is adding them toward the end of the cooking process. I toss in a handful of sliced Radishes when I’m stir-frying vegetables. I also love the bright color they give to fried rice.
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