Radishes are a popular and fast-growing vegetable plant grown in many gardens.
Appearance:
Radish seeds are small, round and brown to black in color. They are relatively easy to handle and can be easily sown.
Varieties:
There are many different varieties of radishes, including:
Round radishes: These are often red or pink with white flesh.
Long radishes: These have an elongated shape and can be white or green.
Daikon radishes: A larger, elongated variety often used in Asian cooking.
Germination: Radish seeds germinate quickly, usually within 5 to 10 days, depending on conditions (temperature, humidity). They require temperatures between 10 °C and 20 °C for optimal germination.
Cultivation:
Location:
Radishes prefer a sunny location with well-drained soil.
Sowing: The seeds can be sown directly outdoors, usually in spring or autumn. The distance between seeds should be about 2-5 cm.
Care: Regular watering is important to encourage rapid growth. Excessive dryness can cause the roots to become woody.
Harvest: Radishes are fast-growing and can usually be harvested after 3 to 6 weeks of sowing, depending on the variety. They should be harvested when they are still small and tender.
Nutrients: Radishes are low in calories and contain vitamins (such as vitamin C) as well as minerals such as potassium. They are also high in fiber.
Uses: Radishes can be eaten raw in salads or used as a garnish. They can also be pickled or cooked.
