Radishes--Spring and Fall Crunch
If your only experience growing radishes involved
a paper cup, soil, a few seeds and a teacher’s encouraging words, or you gave up after harvesting round, red orbs that
tasted like peppery plywood, you are in for a treat.
Given the right conditions, radishes are fast growing, colorful root crops
that offer a range of flavors from deliciously mild and mellow to pungent and spicy. Sliced thin and served raw, they
add a crispy zing to salad, but their versatility entitles them to a place in soups, dips and in many side dishes.
Radishes are incredibly
easy to grow--they’ll perform in a pot on a sunny patio or balcony, in a windowbox or in a small row or two in the garden.
Growing is the easy part. The secret to tasty radishes is to harvest while they’re tender before hot weather settles
in. And then sow them every two weeks again starting in August for a harvest through October.