Avant Gardener: The like or hate radish is one of spring's first crops

  • By Kyle Valentini
  • April 10, 2012
  • 409
                        
Summary: Dispel the rumors and plant one of the more underrated garden vegetables. Radishes tend to be a like or hate crop. If you like them, plant them in great abundance. If you think you hate them try them cooked instead of raw for a big difference in taste and texture. To the gardener there is nothing more wonderful than a tiny row of green seedlings pushing their way through the soil on a cool spring morning. We finally got a decent amount of rain and the radishes in the kitchen garden have emerged in full force. The radish is one of nature’s most underrated vegetables. High in vitamin C and low in calories, these spicy roots are easy to grow and can be used in more than just salads. Seven good sized radishes have only about 20 calories. First-time gardeners appreciate the ease of growing radishes. Easily started from seed, radishes do well when they are directly sown in the garden. You can start them indoors when it is still cold but there is no need with these fast-growing plants. Some radishes are ready to eat in less than 30 days. The radish is often used as a starter vegetable for kids that show an interest in the garden. Because they grow quickly and results are seen right away and the radish crop is nearly always a success. The problem with kids and radishes is that kids don’t like radishes. I think it is better to start kids off with a crop they will enjoy eating. They will be much more likely to want to weed the bed where the sweet, delicious carrots are growing rather than the bed of peppery balls that the undeveloped palette of a child deems disgusting. Radishes need full sun or close to it and they prefer moist, fertile soil but will grow well in nearly all types of soil as long as there are not a lot of rocks to get in the way of the developing bulbous roots. You can extend the growing season of this cool season vegetable by supplying plenty of water when rain is scare. Some types of radish can be planted in late summer for a fall harvest. Radishes come in a variety of colors aside from the easily recognizable red grocery store variety. From white to purple to black to pink, some of these varieties are showstoppers. Small round or cylindrical radishes are typically used in salads and are the best choice for spring planting. Radishes can be planted before the last spring frost and up to three weeks past the frost date. Planting spring radishes any later will result in their bolting or growing too quickly resulting in them going to seed before the root has had an opportunity to develop. Radishes store well especially if you remove their tops before refrigerating. Unlike fall radishes, spring radishes should not be left in the ground too long. Heat and drought does develop the spicy quality radish lovers enjoy but it also makes the radish meat pithy and I can’t say pithy radish meat is something to strive for in the garden. Rumor has it that most people hate radishes. I am a firm believer in growing what you love to eat. If you don’t like to eat them perhaps you shouldn’t grow them. If you are willing to give them another chance try something different. Cooked radishes are remarkably different than when they are raw. Glazed Radishes 1 pound radishes, trimmed 1 tablespoon unsalted butter (most people don’t pay any attention to salted or unsalted butter but I thought I would throw that in there) 1 teaspoon sugar 1/2 teaspoon salt 2 tbsp minced fresh Italian flat leaf parsley leaves Melt butter in a large, heavy saucepan. Add radishes in one layer and cook for about a minute. Add 1/2 cup water and simmer the radishes covered, for 10-15 min, or until they are tender. Remove the cover, turn up the heat and stir until the liquid has been reduced to a glaze. Sprinkle with parsley and serve.


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