Radish Watermelon - 50 Heirloom Seeds
Plant this striking Asian heirloom at midsummer for autumn harvesting. The roots will develop sweet flavor and crunchy texture as the weather cools down. The large, 5 to 10 cm roots with pale green exteriors and rich rose-red crunchy flesh are the same color as a perfectly ripe watermelon.
The sweet, mild to just slightly peppery flesh is perfect to shred into salads for gorgeous color and flavor, or slice thin for colorful snacks or eye-catching dip holders. Harvested roots keep well stored in the fridge.
Radishes can be grown all season but they’re easiest during early autumn and spring, avoid extreme hot weather days though. Sow direct 12 mm deep and then thin seedlings to 2.5 - 5 cm apart. Keep the row short and sow small crops every 2 to 3 weeks for continual harvest over months. Keep soil moist to avoid toughness.
Radish is usually eaten raw, harvest while young and tender. Radish can be inter-planted with other crops such as carrots or beetroot for a fast harvest.
Harvest promptly when radishes are the size of large marbles. Leaves and developing seedpods are also tasty.
Plant radishes near beans, beets, celeriac, chervil, cucumber, lettuce, mint, parsnip, peas, spinach, squash, and tomatoes. Avoid planting near agastache or potatoes. It is said that planting 3 or 4 icicle radishes around the mound where you plant squash, and allowing them to grow and bloom, will prevent most pests of squash and cucumber.
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