Radishes are fast to grow and delicious to eat. Their harvest is so fast that radishes' genus name is “Raphanus” which is Greek for “quickly appearing.” Radishes are an excellent source of antioxidants and minerals. They are rich in potassium and calcium, which helps fight high blood pressure and reduce risk of heart disease.

Planting your Radishes

  • To plant radish seeds, draw a line with your finger that is ½ to 1 inch deep. Space seeds 1 inch apart, then cover with soil. Water seeds daily. When seeds have sprouted, thin the radishes to be 1-4 inches apart. After radish becomes established and greens grow taller, you can reduce watering to fit your garden's needs.


  • Radishes will be ready to harvest when the roots are ½ to 1 inch wide. The time from seed to harvest is approximately 25 days, so these plants will grow the fastest out of all of your seeds. For larger radishes, leave radishes in the ground for an additional week. To harvest, move the soil from the base of the radish with your fingers. Grab the base of the radish greens, and pull the radish out of the ground.
  • From the roots to the greens, the entire radish can be eaten. If you don’t eat the greens, add them to your compost pile. Radishes are great when served to garnish salads, used in vegetable platters, or roasted in the oven.




1 lb radishes
1 tablespoon of melted butter or olive oil
½ teaspoon sea salt
¼ teaspoon pepper
2-3 garlic cloves minced
¼ teaspoon dried parsley

  • Preheat oven to 425 degrees Fahrenheit
  • Cut the radishes into quarters.
  • Combine radishes, garlic, butter, salt and pepper until radishes are evenly coated.
  • Place radishes onto a baking sheet and bake for 20-25 minutes, toss the radishes every 10 minutes for an even roasting.
  • 5 minutes before the radishes are done, take the sheet out of the oven and add the parsley. Put the pan back in the oven for the remainder of time until the radishes are golden brown and cooked through.

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