Learning Download: How to Grow Radishes
Radishes are the perfect vegetable for new gardeners. They can be eaten raw or added to salads for an extra crunch with a bit of flavor. Although oftentimes the tops are composted, radish greens also can be eaten by sautéing them in a pan or adding raw greens with the radishes to a salad.
Before Planting: Only grow radishes in the spring and fall because if grown in warmer months they will bolt, creating a bitter flavor with a woody texture in the roots.
Planting: Radishes require well drained soils with a pH range of 6-7.0. Direct sow at any time during the season, beginning in early spring into early fall. Plant about 10 seeds/ft, 1/2″ deep, rows 1′ apart. Radishes are adversely affected by hot, dry weather. They remain in prime condition only a few days and should be grown rapidly with plenty of moisture to be mild, tender, and attractive.
Watering: Water every other day so that the soils is moist, but not over watered.
Fertilizer: Since radishes grow so fast, they don’t need fertilized during their growth but can benefit from soil that is fertilized prior to planting the seeds. Before planting, spread a 2-inch layer of compost over the furrows where the radish seeds will grow. Sprinkle ½ pound of 16-20-0 fertilizer per 50 square feet of radishes. Mix the compost fertilizer blend into the top 6 inches of soil. Avoid fertilizers high in nitrogen. Instead of fertilizing after planting the radishes, spread mulch enriched with wood ash around the plants.
Days to Maturity: Radish roots can be ready to harvest in as little as 21 days.
Harvesting: Harvest promptly to avoid pithiness, beginning at about 3-4 weeks when roots are the size of a large marble. Radishes are ready to harvest when the leaves are 4 inches tall. Red radishes are ready to harvest when the roots are approximately 1 inch in diameter. White radishes are ready to harvest when the roots are ¾ inch in diameter.Wash with cool water and refrigerate. Radishes will keep 3-4 weeks in good, crisp condition if kept at 32°F and 95% relative humidity.
Tips: When planted near cucumbers, peppers and squash, radishes can draw aphids away from the other plants.
AVG. Seeding Rate: 1 oz./70′, 14 oz./1,000′, 21 lb./acre at 35 seeds/ft. in rows 18″ apart, or 31 lb./acre in rows 12″ apart.
Learning Download: How to Grow Microgreens
Microgreens are a quick, delicate and nutrient-rich crop that can be added to salads or eaten fresh. Microgreens are useful as they required little space, time and expertise to grow. Microgreens are similar to sprouts, although only the delicate greens are eaten and not the germinated seed.
Before Planting: Ideal soil temperature is 75°F until germination, then reduced to 60°F for growing. Temperatures above 75° can increase disease pressure and inhibit germination. Grow on potting mix or soilless medium of your choice in shallow trays.
Planting: Broadcast seed thickly on the media surface with seeds 1/8- 1/4″ apart, press seeds firmly into media for maximum soil contact, and cover lightly with sowing mix, vermiculite, or humidity dome. Microgreens can be germinated on heat mats, in germination chambers, or on greenhouse benches or floors.
Watering: Bottom water or mist to prevent sowing mix from splashing on the seedlings. Maintain even moisture and do not allow sowing medium to dry out.
Fertilizer: Most medias will have some form of nutrient which should be enough for growing microgreens to size, such as potting mix, plain water is usually best. Watering with a dilute fertilizer solution from bottom is appropriate for media with no inherent nutrient value.
Days to Maturity: Fast-growing varieties are typically ready for harvest in 10-15 days while slow-growing varieties are ready in 16-25 days.
Harvesting: Once microgreens are desired size, cut with scissors or a sharp knife and minimize handling to reduce damage.
Tips: Consider supplemental lighting in any environment where natural light is insufficient.