Radishes are one of my favorite foods . . . for a while. I love how they go from seed to harvest in such a short amount of time—30 to 45 days; they don’t ask for much just some soil and sunshine; and I love how when I harvest them they leave wonderful little holes for the next seed.
However, I can only eat so many radishes at a time. And I tend to over plant. So I’m on a mission to figure out what do with them after harvest.
- Wash, pop in mouth, chew
- Wash, cut off tops and root, then put in jar with cold water and store in fridge. Keeps them crisp for later in the week.
- Prep and dehydrate as chips
Growing: Radishes are super easy to grow. I make sure all the “clods” in the planting area are broken up, rake over area, and the create little 1/2” or less deep furrows. Then you sprinkle the seeds in about 1/2” apart and pull the ridged up soil over the seeds. If there is no rain in the forecast, I given the row a saturating watering, but not soaking.
Saving Seed: It is important to let a large number of radishes stay in the ground when you want to save seed. I try to go with 40-50. These radishes are usually planted separately. Basically, just leave them alone. In 4-5 months they will flower and that flower will develop into a pod. (I’ll add a picture later this summer) when the pods look dry, pull up the plants and hang upside down in a pillow case. In another couple of weeks, rub the bag so the pods come off the plant, add the plant to the compost and keep the pods. I roll the pod around until it cracks open and pull out the seeds.
Seeds are best stored cool and dry.