Plant Radish

Radishes are the commonly grown vegetables worldwide that belong to the Brassicaceae family and famous for its tasty edible roots. Plant Radish in a cool-weather brightens the chances of its successful growth. It can quickly be raised directly in the soil. It is a valued crop due to its long life in storage and hardiness.

Radish is the most common vegetable that can be part of any country’s dinner table in various ways. Radishes are first domesticated in Asia and are found in different shapes, sizes, and colours. Radishes are considered a right companion plant, and ideal vegetable is grown by novice gardeners; only the right amount of knowledge is required to succession the crop.

Planting Radishes

Radish can be well grown in the soil rich in organic matters and provide a balanced pH with the area fully brightened with sunshine or partially shaded areas. To plant Radish requires sandy, well-drained, and fertile soil, but the crop’s flexible nature allows it to grow in a wide range of soil. Radish does not need indoor plantation and then transplantation, but it starts directly in the prepared soil outside. For the smooth germination, add compost mixture and bone meal fertilizer rich in phosphorous to prepare the ground, preferably one or two weeks before plant radish. Radish can grow in mildly acidic soil with pH 6.5-7.0 and may require liming if below 6.5. 

Radishes are a cool-weather crop, and the optimum temperature range to grow radish is between 60-65°F. Directly sow the radish 1 inch deep in the soil, and space rows 12 inches apart. Water it generously to even the ground. Keep the soil moist, but avoid waterlogging. Do not let the soil dry; it can cause the roots to develop tropical flavour and a chewy texture.

Care 

Regular watering is required for radishes for a healthy root system. Regular weeding and control the soil temperature are the two primary sources to nurture the crop successfully. Mulch is suggested if the moisture of the soil needs to retain. A drip irrigation or hose soaker can be used for consistent watering. Thin about 2 inches to a week old seedlings and avoid overcrowded plants.  

The right temperature helps the plant to increase, Protect the plant from harsh weather. The crop cannot bear the heat, and exposure to the warm climate results in bad quality and pungency. It affects the growth of the plant and goes to seed rapidly during the long days of summer.

Fertilizers boost the crop’s growth. Use about one pound of 10-10-10 fertilizer per 100 square feet. Radishes thrive on sulfur for its development. A great source of sulfur is Epsom that can be added to the roots to improve the production of flowers and vegetables. 

Use herbicides to kill weeds if no mulch is used.

Harvest

The radish is a crop that usually takes two months or 20-70 days to mature. The time between sowing and harvesting is 6-8 weeks. The best way to identify when to harvest the radish is when the root emerges 1 inch above the soil. Usually, radishes are ready to be picked after three weeks, but it varies if daikon, the winter radish, is planned to harvest that takes around 60 days to pick. Daikon (winter radishes) can be harvested when the roots reach 12 to 14 inches, but don’t leave it to the ground after maturity to avoid woody tasting. The spring radish and winter radish both are flavorful and can feed the whole family. 

Use a spading fork or bare hands to gently pick it out of the ground to avoid skin damage and bruising. Harvest radishes before the weather are too warm. 

Storage

Radishes can be stored in a more relaxed and drier place that can easily preserve the vegetable for 3-4 weeks. A favourable condition for maintaining radish in a cellar can give it a long life that includes adequate ventilation and away from the sunlight. To store the radish in the refrigerator, make sure not to wash it; only clean the soil on the skin’s top. Store the vegetable with its leaves in a plastic bag. 

Tips

  • Add fertilizer is enriched with an adequate amount of phosphate to prepare the seedbed before transplantation.
  • Avoid excessively dry soil and prefer moist soil but keep it away from waterlogging.
  • Radish will taste woody and pungent if it is not harvested after its maturity.
  • The maintenance of temperature, i.e., 60°or thereabouts, helps in smooth germination.
  • For long time preservation and avoiding bruising, store radish in a cold and ventilated place.
  • The ideal pH of the soil is 6.5-7.0 to avoid club roots or split roots.
  • Regular spray plants with compost after every two weeks reduce the harmful effects of blights.
  • Coffee ground works well in the growth of radish.

 Problems Faced

Radish is the most comfortable vegetable, but gardeners face some issues. Radishes are afflicted with the problems that can harm the crop even after the growth’s ideal condition. The most common problems can be diseases and pests.

Diseases 

Blight Blight is a fungal disease that causes yellow or black spots on the leaves. To prevent the plant, avoid waterlogging, and get rid of infected leaves.

Clubroot is a fungal disease that results in the plant’s stunted growth and causes a split or swollen roots. To prevent the radish plant, avoid waterlogging, and apply lime to the soil to maintain its pH.

Fusarium wilt The high temperature of soil prompts the fungal infection Fusarium wilt that can destroy the soil. To prevent the ground, remove dead and diseased plants.

Pests

Cutworms mostly cause trouble for every other plant, are grey, and are found in soil. It eats the plant that can be prevented using a collar around the plant’s stem and keeping the garden weed-free.

Aphids leave the plant with small shiny specks and produce honeydew that turns the plant into the sooty mold. Using insecticidal spray and blast of water wash prevents the plant from the aphids. 

Flea Beetles Flea Beetles damage leafy green and left them with holes. It can cause bacterial diseases like wilt. Using insecticidal spray and blast of water wash prevents the plant from the aphids. 

Conclusion

Radish is widely used in salads, and it can be eaten raw due to its crispy taste. The leafy top of the root is also used in cuisine. It is supplemented with Vitamin C and Vitamin B6. Radishes are used in every house on daily bases in many ways.

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