I have a radish problem. No, it’s not a disease issue, nor am I battling with pests. I have an addiction.
I can’t resist the lure of a big, bright bunch at the farmers market. And I always have some growing away, either in my garden or as microgreens on my windowsill.
I can’t help it, they’re just so beautiful, versatile, and delicious.
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Even if you don’t share my radish addiction, you surely must agree that there’s a reason you can find them in practically every backyard garden at some point.
Actually, make that many reasons.
They’re quick to mature, with some cultivars ready to harvest in just over two weeks, and they start reliably from seed. They can be grown practically year-round, plus they’re nutritious and delicious.
Things only get better once you bring them into the kitchen.
The roots and leaves can be used raw, cooked, or dried, in an endless number of recipes. You can even eat the seeds! And as microgreens, they’re ready in a matter of days.
Maybe part of why I love them is because they appeal to my lazy gardening tendencies. You can practically do nothing more than scatter the seeds over some loose soil, and you’re good to go.
A few weeks later, you’re dining on your delectable harvest.
Of course, there’s a little more to it than that if you want to ensure the best results.
Coming up in this guide, we’re going to go over the following to help you make the most of these mouthwatering vegetables:
A good source of vitamin C, radishes also make good companion plants in the garden. And every part of the plant is edible!
Tender green tops add zing to any salad, and
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