The traditional French Breakfast radish
Radishes are 5-8cm long, slender, 2/3 – 3/4 red, with a white tip, tapered to a point. Medium tops. Earlier than round radishes. Harvest promptly at maturity to avoid pithiness. Days to maturity 21. Avg. 9,700/100 grams
NOTE: For longer, straighter roots, sow 15–20% more seeds per row 13mm to 1 cm deeper, and do not irrigate unless absolutely necessary
CULTURE: Radishes require friable, well drained soils with a pH range of 5.8-6.8. Sow at any time during the season, beginning in early spring. Use 5-7cm wide bands, seeds about 19-24mm apart (about 35 seeds/30cm. except 10 seeds/30cm. for Red Meat and Nero Tondo), 12mm deep, rows 2.5cm apart, or any row or bedding scheme that will eliminate unplanted ground to discourage weeds. Radishes are adversely affected by hot, dry weather. They remain in prime condition only a few days and should be grown rapidly with plenty of moisture to be mild, tender, and attractive. If growth is checked, roots may become tough, pithy, and too spicy.
INTENSIVE SPACING: 12 rows – 6cm per bed spaced every 6cm on the row (for semi-long and fine radishes)
INSECT PESTS: Use floating row covers at time of planting to control cabbage root maggots.
HARVEST AND STORAGE: Harvest promptly to avoid pithiness, beginning at about 3-4 weeks when roots are the size of a large marble. Bunch or top, hydrocool, and refrigerate. Topped radishes will keep 3-4 weeks in good, crisp condition if kept at 0C, 95% relative humidity, and in breathable packaging.
AVG. DIRECT SEEDING RATE: 30g./19metres, 400g./330m, 10kg/acre at 35 seeds/30cm. in rows 45cm apart, or 15kg/acre in rows 30cm apart.
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