Radishes are one of the easiest root vegetables to grow in the UK. Brightly coloured and ready to harvest in just a few weeks, they add a crunchy, peppery bite to salads, sandwiches, and roasts. Their fast-growing nature makes them a great choice for beginners, so anyone can learn how to grow radish with confidence.
You can sow radish directly in rows, tuck them between other crops to save space, or grow radish in containers on a patio or balcony. Whether you’re curious about when to plant radish, how to harvest radish, or when to pick radish for the best flavour, this guide covers everything you need to know about growing radish in the UK.
The humble radish comes in a wide variety. You can grow radish throughout the year, depending on which variant you are working with. Here is a quick look at the types of radishes available:
Growing radishes is easy, even for beginners and impatient growers. They take around 10 days to germinate from sowing, and you can grow radishes outdoors or in deep-bottomed containers.
Salad radishes can be sown in spring, early summer, or late summer, while winter varieties are best sown in July or August. Oriental radishes are usually sown in spring and summer.
For an early harvest, radishes can be planted indoors in February, in greenhouses, or in pre-warmed soil by covering the ground with cloches.
When growing radishes in the UK during summer, make sure the weather isn’t too dry or hot, as the plants may bolt (prematurely flower), which reduces the yield.
If left too long in the ground during summer, radishes can turn woody and lose their flavour. Autumn-sown radishes, however, will last a little longer and can be pulled as needed for a few weeks, though no later than the beginning of November.
Salad radishes are ready to harvest in as little as four weeks after sowing. If left much longer, they become tough and inedible.
Oriental or winter radishes take around eight weeks or more to mature, but they can remain in the soil longer without affecting flavour or texture.
Freshly harvested radishes are crisp and peppery, perfect eaten raw in salads. For a milder taste, try cooking them, roasting or pan-frying brings out a softer flavour while keeping their bite, and they also work well in stir-fries.
Radishes are best eaten fresh, though they can be kept in the fridge for a few days. For longer storage, blanch and slice them before freezing in airtight bags.
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