Planting, Growing, and Harvesting Radish

Planting, Growing, and Harvesting Radish - Radish is the food root vegetable grown and consumed throughout the world. They are mostly popular in Southeast Asian countries. Radishes love to grow in a cool temperature just like Carrot, Beet, Broccoli, Cauliflower, Cabbage and many other root vegetables.

Radishes are grown in many varieties, and available in many different colors like red, white, and black. They have long, thick taproots that can range in size from 8 to 24 inches. They have a stronger flavor and are milder in taste. The green leafy tops are edible and add a zest of zing to salads.

Planting, Growing, and Harvesting Radish - Here’s a step by step guide on how to grow, plant and harvest radish from seeds in a pot or container.

1. Grow Radish in a Pot

I'm growing white radish which is very common here in India. They are very easy to grow in winters. It's a cool weather crop. It prefers well-drained, moist and rich soil. Buy a 6 inches deep round container while sowing radish in pot.

I generally grow the radish from the seeds. You can buy these seeds from the nurseries or even order them online. They need to be sown in late spring season, after the threat of frost has been passed.

Take the containers or pots and fill them with well-drained potting mix by adding compost, manure or any other fertiliser before planting. Soil should be well drained and need to be free of rocks.

2. Plant Radish in a pot

Radishes are best sown from the seeds. They don’t need to be started indoors and transplanted. When growing radish in a pot you may plant 5-6 seeds in one single pot.

Sow radish seeds ½ inch to 1 inch deep and about ¾ inch to 1 inch apart. Cover the seeds with a layer of soil, and water them gently. It needs well drained soil which are free from rocks.

Lightly water them in every 1 to 3 days, till the seeds are germinated. It takes around 7-10 days in germination. They start growing about 6-7 weeks after planting.

3. Caring of Radish

Radish need 6 to 8 hours of sunlight. Water the plant regularly so that the soil do not drive out too quickly.

After 2 weeks the roots will come up you need to give the support to the radishes with soil from all the sides so that they grow straight and healthy.

As they grow in 6-7 weeks, put some fertiliser, composts or manures after every 2 weeks to the soil so that they remain healthy.

4. How to Harvest Radish

You can harvest Radish when they are matured, leaving rest of the crop to grow. Simply, pull the radish from the ground by twisting so that the radish doesn’t break.

After their mature stage, do not leave radishes in the ground for long, as their condition will deteriorate. Radishes take 4-5 weeks to get the first harvest after planting.

Storing and Preserving Radish

Radishes can be kept in the refrigerator for 1 week.

How to use Radishes in cuisines

I usually use both the roots and the foliage of radish in my cuisines and it taste amazing. The roots are can be eaten raw, pickled, stir fried, cooked in soups, shredded and dried for various dishes.

Health Benefits of Radishes

Radishes are low in calories and are packed with Vitamins E, A, C, B6, and K. It's a good source of antioxidants, potassium and other minerals. It can boost immunity and regulates blood pressure. It also have a high water content, and keep the body hydrated.


I hope you loved our tips on Planting, Growing, and Harvesting Radish and other useful information too. Do, let us know in the comment section below.


Happy Gardening!
Namaste!

BACK INTO THE ROOTS!

What are Root Vegetables?

Root vegetable is the underground, edible portion of a plant. They are the root of the plants and grown underground. They absorb great amount of nutrients from the soil. They are rich in carbohydrates, proteins, vitamins and minerals. They are filled with high levels of soluble fiber, it fill you up and help you to lose weight. They are unadulterated source of complex carbohydrates, anti-oxidants. They are earthy and bitter but if you cook them nicely, they'll turn out delicious!

Root vegetable are important nutrients and are available all year round. They can be stored in refrigerators or in a plastic bag. They have been staple in many Asian and Indian diet for thousand of years. The most commonly consumed root vegetables are Carrots, Beets, Broccoli, Radish, Turnips, Sweet Potato and spices like Garlic, Ginger, Turmeric.

Types of Root Vegetables

1. Sweet Potato

Sweet Potato are widely cultivated through out the world, especially in tropical and warm regions. It has a creamy texture and spicy flavour. They are mostly orange or purple fleshed on the inside and brownish from the outside.
Health Benefits They're great source of anti-oxidants, fiber, vitamin B5, B6, C, D, potassium, manganese, iron and calcium. Vitamin A helps to support the immune system and keep the bones strong, also helps to keep eyes, skin and hair healthy. Vitamin C helps in cold and Flu viruses. Vitamin D helps in providing nourishment to the body. It has antioxidant properties which help to fight free radicals and protects from Asthma and Arthritis. Sweet Potatoes have much lower glycaemic index and are tasty alternative for diabetics.

2. Carrot

Carrots are very versatile in various number of dishes. It has a crunchy texture and a sweet taste to it. Color of the Carrot is usually Red, Orange and Yellow. They are due to pigments, Carotene makes the carrot orange and anthocyanin makes it bit yellow, red and blue.
Health Benefits Carrots are rich in Vitamin A, B8, C, L, Folate, Potassium, Iron, Copper and Manganese. Vitamin A keeps eye, skin, hair healthy. Vitamin C stimulates the activity of white blood cells. Potassium helps to increase blood flow and circulation, reduces hypertension and heart diseases. Other nutrients and minerals prevent to fight Cancer and keeps your body healthy. They are low in calories and contains no fat and can be eaten both in raw and its cooked forms.

3. Beets

Beet is the most beautiful vegetable. They are blood red in color. It has a sweet and earthy flavour. It is frequently added as an ingredient to salads, soups and pickles. It is also used as a natural coloring agent.
Health Benefits Beet Roots are high in vitamins A, B & C, Potassium, Iron, Manganese, Phosphorous and Fiber.  It helps in the treatment of anemia, indigestion, cancer and heart diseases. Beets are also good for pregnant women since they are a source of Vitamin B. It's low in calories and high in carbs. Vitamin C helps in fighting cancer and helps to prevent Respiratory problems.

4. Dark Green Vegetables

Dark Green Vegetables include Spinach, Lettuce, Kale, Cabbage, Broccoli and many more. They are quite flavourful and nutritious.
Health Benefits These vegetables have all the vital nutrients and contain all the anti oxidants. The Iron, Calcium, Manganese, Potassium in the dark green leaves prevents from all kinds of serious illnesses and the Carotenoid compounds in Broccoli repair DNA and help in preventing Cancer and Heart diseases.

5. Onion and Garlic

Onions and Garlic are not exactly Root Vegetables. They are Bulbs and widely cultivated throughout the world. They belongs to the allium family. They add flavour in all dishes. Onions are pungent when chopped and contain some chemical substance which irritates the eyes.
Health Benefits They are a great source of Vitamin C, B1, B6, manganese, copper, biotin, fiber. It helps in the regulating the blood sugar level and help people with type1 and type2 diabetes. Vitamin C helps in fighting cancer and helps to prevent heart diseases.

6. Ginger

Ginger is a hot and fragrant spice usually chopped or powdered for cooking. It's a common ingredient in Asian and Indian cooking.
Health Benefits They are high in vitamin B3, B6, Manganese, Magnesium, Potassium and Iron. It's a powerhouse root due to its multi-faceted remedies. Vitamin B6 reduces nausea and vomiting, treats morning sickness and helps in preventing the stomach ulcer. Manganese regulates the blood sugar level and synthesis the bone tissue. Vitamin C reduces the risk of pain and headache, helpful in managing arthritis, cancer and heart diseases.

How To Cook Root Vegetables

There are different methods to cook vegetables. Some of them are Boiling, Steaming, Sautéing, Roasting and Grilling

1. Boiling

Boiling is the most easiest way to preparing vegetables. You just have cut your vegetables, add some salt and put them into a hot boiling water. Boiling may affect the nutrient availability in your food but it speeds up the time of cooking.

2. Steaming

Steaming is again a great way to prepare vegetables. You can add vegetables in the steaming basket, just a bit of water and cover it with the lid on the top. It soften up the vegetables.

3. Sautéing

Sautéing  means stir- frying the vegetables on high heat. The high heat helps to cook quickly while retaing the nutritional value of the food. It's a tasty way to cook vegetables and you can keep all the flavours of the dish. Add oil and some spices and stir fry your vegetables and they'll taste delicious.

4. Roasting

Roasting is my favourite way of cooking vegetables. It helps in keeping the flavour and texture. Cut your favourite vegetable, put some olive oil and sprinkle them with spices and roast them in the oven.

5. Grilling

There are times when you just want to grill your favourite vegetable. Grilling isn't as tough as it sounds. It just takes a little more time than any other method. Just marinade the vegetables and add some herbs. It adds the smoky flavor.

I do hope you find some of this information useful. If yes, then let's get back into our roots! :)