Pungent and crunchy, the radish is a particularly appreciated vegetable. It is most often eaten raw. It can be served with butter, salt or added to a salad. This vegetable belongs to the Brassicaceae family. The summer radishes, for example, the "flamboyant" or "radish 18 days" are pink or red. Winter radishes, or horseradish, have black skin and white flesh. They are eaten raw or grated, but are best cooked. Radishes are among the easiest vegetables to grow in the garden. They take up very little space in the garden and can easily be planted between two crops.
It is best to plant radishes directly in the ground, 1 cm deep and in rows 15 cm apart. The radish is also suitable for container cultivation. The sowing calendar extends from March to the end of September depending on the region. The radish appreciates a sunny exposure and a humid and draining ground. In stony or recently smoked soil, its root bursts or forks.
As soon as the first leaves appear, thin out to 2.5 cm and weed between the rows. Water regularly to keep the soil moist. Radishes grow very fast and can be harvested 2 to 6 weeks after sowing. It is necessary to pick them when they are young, otherwise they become hard and lose their taste.