The radish (Raphanus sativus) is a root vegetable of the Brassicaceae family, grown for its crunchy, peppery roots.
The radish (Raphanus sativus) is a root vegetable of the Brassicaceae family, grown for its crunchy, peppery roots. There are spring types, small and round or elongated, as well as large winter types, white or black. The roots are eaten raw in salads, with a mildly hot, refreshing taste. The radish grows quickly, making it one of the fastest vegetables to harvest, and prefers cool weather. It is rich in vitamin C and easy to grow, even in small spaces or containers.
Sowing method: Direct in the ground, where it will grow
Transplanting: No — sown directly
Where it grows: Open ground · Pot min. 5 L · Balcony · Window box
Row spacing: 20 cm
Thin to: 4 cm
Loose, stone-free soil and no fresh manure — both cause forked roots.
Thin at the 2–3 true leaf stage, otherwise the roots stay small.
| Exposure | Soare |
|---|---|
| Life cycle | Anual |
