Diary of a Radish
These colourful little vegetables were never a favourite of mine as a child. Peppery, watery, and sitting suspiciously in salads. Radishes didn’t exactly excite me. That is, until I decided to rediscover the humble radish as a grown-up.
My experience
- Germination Period: 4–10 days
- Variety planted: “Red Globe”
- Planted: Undercover in trays, NZ spring
- Hit rate: Roughly 110+ seedlings from one packet (300 seeds)
- Time to harvest: 5 weeks
Radishes grow like weeds. That’s not a metaphor. Within days of sowing, every cell of the seedling tray seemed to explode with green life. We’d started them in trays (because the vege patch wasn’t quite ready yet), intending to transplant them later—well, that plan turned into an exercise in patience.
The stems and roots were incredibly fine and delicate, making transplanting a bit fiddly. But with care, many survived the move.
Pro tip: If your soil is ready and warm, it’s much easier to sow radishes directly into the garden. They don’t love being disturbed.
Spacing Matters (Apparently)
According to the seed packet, these little guys should be planted about 3 cm apart. Looking at the glorious red bulbs on the packet image, we thought they’d need more space to shine, so gave them a bit of breathing room.
Now we’ve got two square feet of radishes happily growing, and I’ve stopped myself from sowing more for now—they’re taking up prime vege patch real estate, and we’ve got plenty of other seedlings vying for their moment in the sun.
Not Just the Root: Radish Leaves for the Win
Here’s where things get exciting: radish leaves are edible too and are delicious when young.
- Pick them small and tender to toss through salads
- Use the leaves in pesto or herb dips
- Add to soups and stir-fries for extra greens
- Stir into savoury muffins or scones
You’ll want to avoid older leaves as they can get bitter and prickly but the young ones are a soft, peppery addition to your salad bowl.
So rather than letting every radish grow to full bulbous glory, we’re enjoying the best of both worlds:
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A steady supply of young leaves for eating fresh
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Mature bulbs for slicing, pickling, or roasting
Fun fact: You can harvest radishes in as little as 5 weeks from sowing. Perfect for gardeners who need a quick win or want to fill gaps between slower-growing crops like brassicas or root veg.
Growing Tips for Radish Success
- Sow directly into garden beds if possible—less transplant stress.
- Thin seedlings early to avoid overcrowding and allow root bulbs to develop.
- Water consistently, especially during dry spells, to prevent woody or overly spicy radishes.
- Harvest promptly. If you wait too long, the roots can become pithy or too hot to enjoy.
How to Use Radishes (Beyond Sliced in Salad)
Radishes are wonderfully versatile in the kitchen. Here are some creative ways we’re using them:
- Roasted with olive oil, salt, and garlic—mild, sweet, and earthy
- Quick-pickled with vinegar, sugar, and mustard seeds for a tangy snack
- Grated into slaw with yoghurt and herbs
- Radish leaf pesto with olive oil, garlic, and toasted sunflower seeds
- Served whole with butter and flaky salt (a French classic)
