Radish

RadishThe radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They have numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes of spicy varieties owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month, while larger daikon varieties take several months.

Radishes are a fast-growing, annual, cool-season crop. The seed germinates in three to four days in moist conditions with soil temperatures between 65 and 85 °F (18 and 29 °C). Best quality roots are obtained under moderate day lengths with air temperatures in the range 50 to 65 °F (10 to 18 °C). Under average conditions, the crop matures in 3–4 weeks, but in colder weather, 6–7 weeks may be required.

Radishes grow best in full sun in light, sandy loams, with a soil pH 6.5 to 7.0, but for late-season crops, a clayey-loam is ideal. Soils that bake dry and form a crust in dry weather are unsuitable and can impair germination. Harvesting periods can be extended by making repeat plantings, spaced a week or two apart. In warmer climates, radishes are normally planted in the autumn. The depth at which seeds are planted affects the size of the root, from 1 cm (0.4 in) deep recommended for small radishes to 4 cm (1.6 in) for large radishes. During the growing period, the crop needs to be thinned and weeds controlled, and irrigation may be required. (Source: Wikipedia)

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