Carmine-red rounded fruits 3 - 4 cm in diameter have smooth skin and juicy flesh.
SOW in well-worked soil after danger of frost in early spring, again in late summer for fall crop. In frost-free areas, sow in the fall. Sow thinly in rows about 15 cm apart. Cover with 1 cm of fine soil; firm lightly and keep evenly moist. Seedlings emerge in 4 - 6 days. Thin to stand about 5 cm apart.
Pull spring radishes when they are the proper size for the type, about 25 days after planting. If you wait too long to harvest they will become pithy. Push back the soil to see if they have formed bulbs, and taste one or two to see if they are ready. Finish harvest before warm weather comes.
Cut off the tops and store in plastic bags at 32-40 degrees F, in the refrigerator, for up to 3 weeks.
Harvest winter or fall radishes as needed in fall. Dig all remaining roots before the ground freezes and store throughout the winter (use as needed).
Radishes may be eaten raw in salads or sauted in butter with salt, pepper and herbs as a side dish. Winter radishes may be cooked like turnips or used in stir fry. They may also be pickled.
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