RADISH

Raphanus sativus



The Radish is often badly grown through being sown too thickly, or on

lumpy ground, or in places not favourable to quick vegetation. Radishes

grown slowly become tough, pungent and worthless. On the other hand,

those which are grown quickly on rich, mellow ground are attractive in

appearance, delicate in flavour, and as digestible as any salad in

common use. It should be understood that earliness is of the very first

importance, and that large Radishes are never wanted. To insure a quick

growth and a handsome sample the ground must not only be good, but

finely broken up.



Frame Culture.--For the earliest crops it is advisable to make a

semi-hot-bed, by removing a portion of the surface soil, and laying down

about two-feet depth of half-rotten stable manure, on which spread four

inches of fine earth, and then cover with frames. Sow the seed thinly,

and put on the lights. When the plants appear, give air at every

opportunity to keep the growth dwarf, and cover with mats during frost,

always taking care to uncover as often as possible to give light, for if

the tops are drawn the roots will be of little account. Where the plants

are crowded, thin them, allowing every plant just room enough to spread

out its top without overlapping its neighbour. Sowings made in this way

in December, January, and February will supply an abundance of beautiful

Radishes in early spring, when they are greatly valued. To follow the

outdoor crops frame culture will again be necessary in autumn.



Outdoor Culture.--The second crop (which in many gardens will be the

first) may be sown on warm, dry borders in February. Within a few days

after sowing, collect a quantity of dry litter, and lay it up in a shed

ready for use. It happens often that we have warm, bright weather in

February, and the Radishes start quickly and make good progress, and

then may come a severe frost, when the litter must be spread as lightly

as possible, three or four inches thick. These open-ground sowings will

bear cold well, but they should not be allowed to get frozen, and

therefore semi-hot-beds may be employed. If time and materials appear

excessive for such a purpose, it should be remembered that this is a

capital way of preparing for the next crop, whatever it may be, and is a

particularly good method of preparing for Peas that are to be sown in

the month of April, by which time the earliest sown Radishes will be off

the ground. Successive sowings should be made from March to September in

the coolest place that can be found for them, and the usual practice of

four-feet beds will answer very well. In many gardens sufficient

supplies of Radishes are obtained by sowing in the alleys between

seed-beds, but care must be taken that this plan does not interfere with

the proper work of hoeing, weeding, thinning, &c. When seed is sown on

light soils a moderate firming with the back of the spade may be

desirable, but generally speaking it is sufficient to cover the seed

lightly, and so leave it. To thin the crop early is, however, of great

importance, no matter how wasteful the process may seem, for wherever

the plants are crowded they will make large useless tops, and small

worthless roots, and prove altogether unprofitable. For the earliest

sowings we have choice of many sorts, round, oval, and long; but the

long Radishes are not well adapted for late sowing, whereas the round

and oval sorts stand pretty well in hot weather, if on good ground in a

cool situation, with the help of a slight amount of shade. As the year

advances we return to the practice recommended for the earliest crops.



Winter Radishes.--These large-growing kinds are much prized by those

who use them in winter in the preparation of salads. Seed may be sown in

the open from June to August, in drills nine inches apart, and the

plants thinned to six inches in the rows. The roots may be left in the

ground and dug as required, or taken up and stored in sand. These

Radishes may also be cooked in the same manner as Turnips and they make

an excellent dish.