China Rose Radish

Seed Count: Approx. 200 seeds

Days to Maturity: 60 Days

Description: China Rose Radishes are ideal for fall.  Missionaries brought this ancient winter radish from China, and introduced it to Europe in the 1950s. The long peppery roots are 6-8" long and 2" diameter, with bright, rose-colored skin and white flesh.  This variety is best sown in the fall, and can be a fun colorful replacement for daikons.

How To Grow

Sowing:  Since these radishes are a winter variety, they should be planted about two months before the first expected fall frost. Plant them in very rich, deeply worked up soil about 1/2" deep and 1" apart; later, thin the seedlings 4-6" apart.  They can grow large with several inches of root showing above ground.  You can also plant your radish seeds 4-6 weeks before the average last frost in your area, or as soon as the soil is workable.

Growing:  Radishes do well with consistently moist soil, and the addition of organic matter, such as compost. Do not allow the soil to dry out, but also avoid over watering them, as this can cause splitting. If using fertilizers, avoid anything high in nitrogen, because it will cause vigorous tops, and small globes. There is no need to devote whole sections of the garden to radishes. Simply sow them in any empty spaces. They are great companion plants, use them to draw aphids, flea beetles, and other pests away from peppers, squash, and cucumbers.

Harvesting:  Watermelon radishes can be harvested at any time up to their mature size of 3". The flavor is sweet and crisp.  They also store well for the winter.  Gently pull radishes from the ground, and brush off dirt. The radish greens are also edible and delicious. Try them stir fried! Radish greens do not store well, so use them as soon as possible. Radishes are great to eat raw in salads, or roasted with other fall root veggies. They’re also great pickled! To save seeds, allow the radish plant to fully mature and send up a flowering stalk; the pods will form and turn from green to brown. Pick the brown pods and allow them to dry for several days. Thresh out the seeds by opening the pods by hand, or by applying pressure to crush them. Store the seeds in a cool, dry place for up to five years.