Watermelon Radish are an heirloom radish with vibrant pink-red flesh and cream-white outer that looks like a watermelon slice when cut. Watermelon radishes are peppery and slightly sweet in flavor. Excellent steamed, braised, raw as a snack, and radish greens make an excellent salad green or garnish. Also a great source of potassium, vitamin C, and fiber.
Also Known As: Shinrimei, Pink Heart Daikon
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Days to Germinate:
Days to Harvest:
Full Sun, Partial Shade
Seeds Packed For**:
*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds. **Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.
Soil Preparation and Fertilizing:
Radishes are a cool-season crop and don't do as well in hot summer months. Radishes like loose, well-drained soil to allow the roots to expand easily. If the soil is crusty, the roots can become misshapen. To prepare the soil, clear the area of rocks, trash, and large sticks. Small pieces of grass and leaves can be mixed into the soil to make it richer. Spade the soil 8-12 inches deep and completely cover plant material. You may optionally scatter 1 cup of a complete fertilizer on the soil for each 10 feet of row to be planted. Rake the soil until it is smooth and work the beds into 4-6 raised ridges to allow soil to drain and let air enter soil. Space the ridges 8-12 inches apart from center to center or further apart if radishes are to be followed by a summer crop. You plant 2 or more rows of radishes on each ridge.
Plant seeds as soon as the soil can be worked in the spring. Use a hoe handle or stick to make a 1/2 inch furrow deep down the center of the ridge. Plant 3-4 seeds in the furrows spaced 1 inch apart within the rows. Cover lightly with loose soil then sprinkle with water. You may make several plantings 8-10 days apart for a steady supply of radishes. They will be ready for harvest about 4-5 weeks from planting.
Care During the Season:
Watering: Scratch the soil around the plants lightly with a rake or hand tool to keep the soil from crusting. Water the plants well weekly if it does not rain.
Weeding: Keep the radishes free of weeds, which rob weak root systems of nutrients and moisture.
Thinning: Thin the radishes when the roots start expanding. Pull every other plant to thin. The larger roots can be eaten and those left in the row will continue to get bigger without being crowded.
Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sevin is a synthetic option. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, please read the label and always follow cautions, warnings and directions.
Diseases: Because radishes mature so quickly, diseases are usually not a problem. Check plants daily and treat with an approved fungicide if disease do appear. Neem oil, sulfur, and other fungicides are available for use. Please always follow label directions.
Harvest radishes when they are young and tender. If left in the ground too long, they get tough, hot tasting and stringy. To harvest, pull the radishes, cut off the tops and small roots, to discard or put in a compost pile. The center of the radishes should be solid with no cracks while an overmature radish may have a pithy or cracked center. Wash the radishes well and place them in plastic bags in the refrigerator. They will keep 2-3 weeks or until the next planting is ready for harvest.
Amount per 4.5 g
% Daily Value*
Total Fat0 g
Saturated fat0 g
Polyunsaturated fat0 g
Monounsaturated fat0 g
Total Carbohydrate0.2 g
Dietary fiber0.1 g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.