Quality seeds for kitchen, cottage and native gardeners
Vegetable Seeds Catalogue
Radish
Sds/g: 80-110 Feed Requirements: Moderate Usual Seed Life:4-5 years
Cultural Notes:
- Radishes can be grown all year, just be sure to sow spring/summer varieties vs winter varieties at the correct times. For the best flavour ensure the crop has a constant soil moisture, if allowed to dry out and get too big radishes become tough and hot.
- So we prefer spring, late summer and early autumn plantings of salad radishes and the winter radishes sown in February and March. You may have more luck and patience with the watering can than us for summer sowings. Sow seed every 2-3 weeks for continuous harvests.
- See is fast germinating and the crops are fast growing. To make use of this we sow between other crops that require more spacing. That way by the time the other plants are getting to size we have harvested and eaten the radish, allowing more room for the other crop to grow into (roots and leaf).
Harvest:
- Over mature radish will also taste tough and hot and as salad radishes are quick growing they must be harvested promptly. Winter radishes store well in the ground over winter and grow a lot larger than the salad radishes, peel off tough outer skin before use.
Sowing periods
A round, red radish on the ‘go-go’ juice! This Amish heirloom dates to the 18th century and can grow as big as a tennis ball without the white flesh losing its flavour or going pithy. A versatile radish that can be harvested small or large. For best flavour and even growth water regularly. For a milder flavour grow in the cooler months of spring/autumn. 150 seeds.
These fast growing round red radishes have a crispy white flesh and an excellent flavour, not as sharp a bite as some other varieties. This heirloom from Holland is great raw in salads and in chutneys. Uniform roots with a striking red colour. Harvest promptly in warmer months as radish does not retain good eating quality after reaching full size. About 150 seeds.
A crisp white fleshed oriental radish. Stores well in the ground in cooler months. Best suited for harvest in autumn and winter. The Japanese use sliced or grated raw, in soup/miso and in salads. The roots are cylindrical and pale green near the crown and average 35-45 cm long and 5-7 cm wide. 50 seeds.
Ready to harvest in just 25-30 days, these are perfect for impatient, junior gardeners! These long radishes, with scarlet skins and white, blunt tips, have crispy white flesh and an excellent flavour. Great raw in salads and in chutneys. Harvest promptly as radish does not retain good eating quality after reaching full size. 200 seeds.
This stunning, zesty, radish has black skin and crisp white flesh. Offering large, round roots, it is more uniform, cold tolerant and bolt resistant than most other radishes. As it can be stored for up to 6 months in the soil over the cold months it is commonly used as a winter radish. We love this grated raw with a mild onion or drizzled with olive oil and black pepper. 100 seeds.
An old radish variety grown for autumn and winter harvests. The Jesuits enjoyed this rose skinned, white fleshed variety so much in China during the 1800’s that they took it back to Europe with them. The roots grow to 20cm long x 5cm wide and have a crisp, peppery flavour. Harvest in 30-50 days. 250 seeds.
A colourful range of round, crisp salad radishes. These mild radish have white flesh and skin colours of red, purple and white, making any radish dish a delight to the eye and taste buds. Great raw in salads or lightly stir-fried with olive oil, sea salt and parsley. 100 seeds.
A Chinese radish with a green and creamy skin and an unusual magenta heart. With a mild, sweet, nutty flavour compared to other radishes, even kids enjoy these. Grows to 6-10cm. Use raw in salads or in stir-fries. Best sown in summer and autumn as spring sowings tend to run to seed. 70 seeds.