Scientific Name: Raphanus sativus
Ease of Growing: Easy
Grown as: Biennial
Days to Maturity: 24 days
Hardiness: Very hardy.
Crops: Spring, Summer, Fall
Growing Season: Short, Long
Growing Conditions: Cold, Cool, Warm. Radishes are most easily grown in spring and fall, as they prefer short days (up to 12 hours long) and cool weather. Temperatures much above 70 degrees F cause them to be very pungent.
Outdoor Growing Temp: 45°F - 85°F
Min Outdoor Soil Temp: 45°F. Don’t plant your first spring Radishes until the soil temperature reaches at least 45˚ F, which may be around the last frost date. If you warm the soil up with black plastic or cloches, you could get them going a month earlier than this (they are quite frost tolerant).
Start Indoors: No
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Cold, Cool). In cool weather Radishes are grown in full sun.
Water: Moderate. Radishes must have a steady supply of water for best quality, so keep the soil evenly moist at all times. Too little water can result in woodiness and excessive pungency (such roots are pithy and have marked growth rings). Too much water may encourage top growth at the expense of the roots.
Feeder: Moderate. Low nitrogen. Moderate potassium. Moderate phosphorus. Radishes don't need a lot of nitrogen (don't give them fresh manure), but they do like potassium and phosphorus.
Suitability: Tolerates light frost, Needs summer shade.
Small Gardens?: Yes
Containers?: Yes. Radishes can grow easily in an assortment of containers. Grow and thin as you would in a ground garden. Just make sure that your container has a depth of at least 6". Use a pot with good drainage and fill with a mixture of potting soil and compost. Water thoroughly and place in direct overhead sunlight. Radishes need lots of water and sunshine, but they need partial shade in really hot climates.
Attracts beneficial insects?: No
Forage: Rabbits. Greens only. Limited amounts, can cause gas!
Maintenance: Medium
Plant Height: 3-7"
Sow Depth: 1/2"-1 1/2"
Spacing: 4"-6"
Hardiness Zone: 1-11
Produces: 3" red oblong radishes with white tips.
Ease of Growing: Easy
Grown as: Biennial
Days to Maturity: 24 days
Hardiness: Very hardy.
Crops: Spring, Summer, Fall
Growing Season: Short, Long
Growing Conditions: Cold, Cool, Warm. Radishes are most easily grown in spring and fall, as they prefer short days (up to 12 hours long) and cool weather. Temperatures much above 70 degrees F cause them to be very pungent.
Outdoor Growing Temp: 45°F - 85°F
Min Outdoor Soil Temp: 45°F. Don’t plant your first spring Radishes until the soil temperature reaches at least 45˚ F, which may be around the last frost date. If you warm the soil up with black plastic or cloches, you could get them going a month earlier than this (they are quite frost tolerant).
Start Indoors: No
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Cold, Cool). In cool weather Radishes are grown in full sun.
Water: Moderate. Radishes must have a steady supply of water for best quality, so keep the soil evenly moist at all times. Too little water can result in woodiness and excessive pungency (such roots are pithy and have marked growth rings). Too much water may encourage top growth at the expense of the roots.
Feeder: Moderate. Low nitrogen. Moderate potassium. Moderate phosphorus. Radishes don't need a lot of nitrogen (don't give them fresh manure), but they do like potassium and phosphorus.
Suitability: Tolerates light frost, Needs summer shade.
Small Gardens?: Yes
Containers?: Yes. Radishes can grow easily in an assortment of containers. Grow and thin as you would in a ground garden. Just make sure that your container has a depth of at least 6". Use a pot with good drainage and fill with a mixture of potting soil and compost. Water thoroughly and place in direct overhead sunlight. Radishes need lots of water and sunshine, but they need partial shade in really hot climates.
Attracts beneficial insects?: No
Forage: Rabbits. Greens only. Limited amounts, can cause gas!
Maintenance: Medium
Plant Height: 3-7"
Sow Depth: 1/2"-1 1/2"
Spacing: 4"-6"
Hardiness Zone: 1-11
Produces: 3" red oblong radishes with white tips.
Soil Preference:
Soil pH: 5.5-6.8, Ideal 6.0-6.3. Radish roots don't go very deep so the ideal soil is loose and well drained, such as a sandy loam. It should also be slightly acidic.
Soil Preparation:
Standard Mix, 5 pounds per 100 sq. ft., in top 8" of soil, 1 time: Amend soil with Standard Mix when adding compost. This is a mix of various amendments intended to supply all of the nutrients plants may require. It is usually incorporated into the soil prior to planting. The mix consists of:
Mix these together thoroughly. You can do this all at once, or you can store them separately and mix as needed.
Compost (Nitrogen), 2", in top 8" of soil, 1 time: Soil should have 2˝ of organic matter (compost or aged manure) added and should be cultivated deeply to loosen it.
In very poor soil you can dig a trench and fill it with a mix made from compost, sand and soil.
Soil pH: 5.5-6.8, Ideal 6.0-6.3. Radish roots don't go very deep so the ideal soil is loose and well drained, such as a sandy loam. It should also be slightly acidic.
Soil Preparation:
Standard Mix, 5 pounds per 100 sq. ft., in top 8" of soil, 1 time: Amend soil with Standard Mix when adding compost. This is a mix of various amendments intended to supply all of the nutrients plants may require. It is usually incorporated into the soil prior to planting. The mix consists of:
- 4 parts cottonseed meal (this is high in nitrogen and relatively inexpensive)
- 2 parts colloidal phosphate or bone meal (for phosphorus)
- 2 parts wood ash or 3 parts greensand or granite dust (for potassium)
- 1 part dolomitic limestone (to balance pH and add calcium and magnesium)
- 1 part kelp meal (for trace elements)
Mix these together thoroughly. You can do this all at once, or you can store them separately and mix as needed.
Compost (Nitrogen), 2", in top 8" of soil, 1 time: Soil should have 2˝ of organic matter (compost or aged manure) added and should be cultivated deeply to loosen it.
In very poor soil you can dig a trench and fill it with a mix made from compost, sand and soil.
When Cold, Cool, Warm: Radishes are most easily grown in spring and fall, as they prefer short days (up to 12 hours long) and cool weather. Temperatures much above 70 degrees F cause them to be very pungent.
When outdoor temp: 45°F to 85°F, optimal temp 60°F to 65°F
When min soil temp: 45°F. Don’t plant your first spring Radishes until the soil temperature reaches at least 45˚ F, which may be around the last frost date. If you warm the soil up with black plastic or cloches, you could get them going a month earlier than this (they are quite frost tolerant).
Seed Depth: 0.5"-1.5". Plant 1/2" deep in cold soil and up to 1 1/2" deep in warm soil. The deeper planting may also give you slightly larger roots, especially if you give them a slightly wider spacing.
Spacing: 4.0"-6.0", 9 plants per sq ft. Spacing is critical when growing radishes. If they are overcrowded they won't produce good roots. Thinning is recommended if plants seem overcrowded.
Spring Crop:
0-4 weeks before last frost date: Plant in the early spring when days are still short.
1. Make shallow (1/2˝ to 1 1/2˝) furrows
2. Sow the seeds 1/2" to 1" apart. Bigger seed may also result in larger roots.
Sow directly outdoors, as it germinates easily in cold soil and the plants grow rapidly.
1. Make shallow (1/2˝ to 1 1/2˝) furrows
2. Sow the seeds 1/2" to 1" apart. Bigger seed may also result in larger roots.
If you warm the soil up with black plastic or cloches, you could get them going a month earlier than this (they are quite frost tolerant).
Summer Crop:
0-16 weeks after last frost date: Plant where summers are cool. The plants will benefit from light shade if the weather conditions are warm.
1. Make shallow (1/2˝ to 1 1/2˝) furrows
2. Sow the seeds 1/2" to 1" apart. Bigger seed may also result in larger roots.
Fall Crop:
2-12 weeks before first frost date: Sow directly outdoors, as it germinates easily in cold soil and the plants grow rapidly.
1. Make shallow (1/2˝ to 1 1/2˝) furrows
2. Sow the seeds 1/2" to 1" apart. Bigger seed may also result in larger roots.
Support: No
When outdoor temp: 45°F to 85°F, optimal temp 60°F to 65°F
When min soil temp: 45°F. Don’t plant your first spring Radishes until the soil temperature reaches at least 45˚ F, which may be around the last frost date. If you warm the soil up with black plastic or cloches, you could get them going a month earlier than this (they are quite frost tolerant).
Seed Depth: 0.5"-1.5". Plant 1/2" deep in cold soil and up to 1 1/2" deep in warm soil. The deeper planting may also give you slightly larger roots, especially if you give them a slightly wider spacing.
Spacing: 4.0"-6.0", 9 plants per sq ft. Spacing is critical when growing radishes. If they are overcrowded they won't produce good roots. Thinning is recommended if plants seem overcrowded.
Spring Crop:
0-4 weeks before last frost date: Plant in the early spring when days are still short.
1. Make shallow (1/2˝ to 1 1/2˝) furrows
2. Sow the seeds 1/2" to 1" apart. Bigger seed may also result in larger roots.
Sow directly outdoors, as it germinates easily in cold soil and the plants grow rapidly.
1. Make shallow (1/2˝ to 1 1/2˝) furrows
2. Sow the seeds 1/2" to 1" apart. Bigger seed may also result in larger roots.
If you warm the soil up with black plastic or cloches, you could get them going a month earlier than this (they are quite frost tolerant).
Summer Crop:
0-16 weeks after last frost date: Plant where summers are cool. The plants will benefit from light shade if the weather conditions are warm.
1. Make shallow (1/2˝ to 1 1/2˝) furrows
2. Sow the seeds 1/2" to 1" apart. Bigger seed may also result in larger roots.
Fall Crop:
2-12 weeks before first frost date: Sow directly outdoors, as it germinates easily in cold soil and the plants grow rapidly.
1. Make shallow (1/2˝ to 1 1/2˝) furrows
2. Sow the seeds 1/2" to 1" apart. Bigger seed may also result in larger roots.
Support: No
Radishes are pretty easy so long as you give them basic care, weeding, thinning, and watering.
Water Needs: Moderate. Radishes must have a steady supply of water for best quality, so keep the soil evenly moist at all times. Too little water can result in woodiness and excessive pungency (such roots are pithy and have marked growth rings). Too much water may encourage top growth at the expense of the roots.
Fertilizer Needs: Moderate. Low nitrogen. Moderate potassium. Moderate phosphorus. Radishes don't need a lot of nitrogen (don't give them fresh manure), but they do like potassium and phosphorus.
Watering, regularly: Water, 0.5 inches, regularly, 2 times a week. It is important to keep the soil evenly moist for best quality roots. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil moist for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water.
Weeding, regularly: regularly, every 2 weeks. These small plants don’t compete with weeds very well and won't produce good roots if they are crowded. Keep them well weeded. The best way to weed Radishes is by hand. Don’t use a hoe too near the plants as you can easily damage the shoulders of the roots.
Thinning, after sowing: 2" apart, after sowing, 1 time. Proper thinning is absolutely vital if you are going to grow good Radishes. If the plants are crowded they won’t produce useful roots. When all the seeds have germinated they should be thinned to 1 - 2" apart.
Support: No
Water Needs: Moderate. Radishes must have a steady supply of water for best quality, so keep the soil evenly moist at all times. Too little water can result in woodiness and excessive pungency (such roots are pithy and have marked growth rings). Too much water may encourage top growth at the expense of the roots.
Fertilizer Needs: Moderate. Low nitrogen. Moderate potassium. Moderate phosphorus. Radishes don't need a lot of nitrogen (don't give them fresh manure), but they do like potassium and phosphorus.
Watering, regularly: Water, 0.5 inches, regularly, 2 times a week. It is important to keep the soil evenly moist for best quality roots. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil moist for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water.
Weeding, regularly: regularly, every 2 weeks. These small plants don’t compete with weeds very well and won't produce good roots if they are crowded. Keep them well weeded. The best way to weed Radishes is by hand. Don’t use a hoe too near the plants as you can easily damage the shoulders of the roots.
Thinning, after sowing: 2" apart, after sowing, 1 time. Proper thinning is absolutely vital if you are going to grow good Radishes. If the plants are crowded they won’t produce useful roots. When all the seeds have germinated they should be thinned to 1 - 2" apart.
Support: No
Harvesting
Ripening: Check to see if a root is ready for harvest with a little careful digging. Remove dirt around root and check diameter.
Storage
Radishes are a quick crop that is usually eaten fresh. The roots will keep for several weeks in a plastic bag in the fridge.
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 1-14 days
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 1-14 days
Radishes are insect pollinated and will cross with any other variety, so you should grow only one variety at a time (or you could isolate them). They will also cross with Wild Radishes. They could be isolated by caging. Save seed from at least a half dozen plants to maintain some genetic diversity. Gather the ripe seeds from the pods and dry thoroughly.
Seed Viability in Years: 4 - 5 Years
Germination Percentage: 75%
Seed Viability in Years: 4 - 5 Years
Germination Percentage: 75%
Culinary
Taste:
Mild, tasty radish
Culinary Use:
The roots are generally used raw in salads and sandwiches. They can also be cooked in soups or pickled.
The tender young leaves can be eaten raw in salads, or cooked as a potherb.
The immature seedpods are good in salads and can also be pickled.
Young leaves: raw or cooked. A somewhat hot taste, and the texture is somewhat coarse. As long as they are young, they make an acceptable addition in small quantities to chopped salads and are a reasonable cooked green.
Young flower clusters: raw or cooked. A spicy flavor with a crisp pleasant texture, they make a nice addition to salads or can be used as a broccoli substitute.
Seeds: raw. The seed can be soaked for 12 hours in warm water and then allowed to sprout for about 6 days. They have a hot spicy flavor and go well in salads.
Young seedpods: raw. Crisp and juicy with a mildly hot flavor. They must be eaten when young because they quickly become tough and fibrous.
Root: raw or cooked. Crisp and juicy, they have a hot and spicy flavor and are a very popular addition to salads. The summer crops do not store well and should be used as soon as possible after harvesting. The winter varieties (including the Japanese forms) have much larger roots and often a milder flavor. These store well and can be either harvested in early winter for storage or be harvested as required through the winter. An edible oil is obtained from the seed.
Mild, tasty radish
Culinary Use:
The roots are generally used raw in salads and sandwiches. They can also be cooked in soups or pickled.
The tender young leaves can be eaten raw in salads, or cooked as a potherb.
The immature seedpods are good in salads and can also be pickled.
Young leaves: raw or cooked. A somewhat hot taste, and the texture is somewhat coarse. As long as they are young, they make an acceptable addition in small quantities to chopped salads and are a reasonable cooked green.
Young flower clusters: raw or cooked. A spicy flavor with a crisp pleasant texture, they make a nice addition to salads or can be used as a broccoli substitute.
Seeds: raw. The seed can be soaked for 12 hours in warm water and then allowed to sprout for about 6 days. They have a hot spicy flavor and go well in salads.
Young seedpods: raw. Crisp and juicy with a mildly hot flavor. They must be eaten when young because they quickly become tough and fibrous.
Root: raw or cooked. Crisp and juicy, they have a hot and spicy flavor and are a very popular addition to salads. The summer crops do not store well and should be used as soon as possible after harvesting. The winter varieties (including the Japanese forms) have much larger roots and often a milder flavor. These store well and can be either harvested in early winter for storage or be harvested as required through the winter. An edible oil is obtained from the seed.
Medicinal
Radishes have long been grown as a food crop, but they also have various medicinal actions. The roots stimulate the appetite and digestion, having a tonic and laxative effect upon the intestines and indirectly stimulating the flow of bile. Consuming radish generally results in improved digestion, but some people are sensitive to its acridity and robust action. The plant is used in the treatment of intestinal parasites, though the part of the plant used is not specified. The leaves, seeds and old roots are used in the treatment of asthma and other chest complaints. The juice of the fresh leaves is diuretic and laxative. The seed is carminative, diuretic, expectorant, laxative and stomachic. It is taken internally in the treatment of indigestion, abdominal bloating, wind, acid regurgitation, diarrhea and bronchitis. The root is anti-scorbutic, antispasmodic, astringent, cholagogue, digestive and diuretic. It is crushed and used as a poultice for burns, bruises and smelly feet. Radishes are also an excellent food remedy for stone, gravel and scorbutic conditions. The root is best harvested before the plant flowers. Its use is not recommended if the stomach or intestines are inflamed. The plant contains raphanin, which is antibacterial and anti-fungal. It inhibits the growth of Staphylococcus aureus, E. coli, streptococci, Pneumococci etc. The plant also shows anti-tumor activity.
Project Purity Seeds can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Companion Planting
Allies: Some companion gardeners are convinced that radishes grown with peas and lettuce are more tender. Radishes are also said to thrive with beans, carrots, kohlrabi, parsnips, and onions. Nasturtiums and mustard are supposed to protect radishes from flea beetles. Radishes are reputed to repel striped cucumber beetles from cucumbers and prevent borers in squash and melons. Chervil makes radishes hot.
Enemies: Some gardeners believe that radishes are harmful to grapevines. Hyssop is said to have a negative effect on radishes.
Enemies: Some gardeners believe that radishes are harmful to grapevines. Hyssop is said to have a negative effect on radishes.
Problems
Flea beetles can be a problem as well as other pests typically found on Brassicaceae crops. Floating row covers can be very useful.
Flea Beetles
Beneficial insects such as Braconid wasps, Tachinid flies, Lacewings larvae, Damsel bugs, and Big Eyed Bug all prey on Flea Beetles.
Braconid Wasps: Prey on Tobacco Hornworm, Tomato Hornworm, Caterpillars, Aphids, Flea Beetles, and Mexican Bean Beetles.
To attract Braconid Wasps to your garden you will need to grow: Fern-leaf Yarrow, Common Yarrow, Dill, Lemon Balm, and Parsley.
Tachinid Flies: Preys on Gypsy Moths, Flea Beetles, Japanese Beetles, Mexican Bean Beetles, Cutworms, and Squash Bugs.
To attract Tachinid Flies to your garden you will need to grow: Carrots, Dill, Coriander, and Buckwheat.
Green Lacewings: Preys on Aphids, Flea beetles, Whitefly, Leafhopper, Mealybugs, and Caterpillars of pest moths.
To attract Green Lacewings to your garden you will need to grow: Dill, Angelica, Golden Marguerite, Coriander, and Dandelion.
Damsel Bugs: Preys on Caterpillars, Mites, Aphids, Flea beetles, Potato beetles, and Cabbage worms.
To attract Damsel Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Big-eyed Bugs: Preys on Aphids, small Caterpillars and Caterpillar eggs, Flea beetles, Fleahoppers, Lygus bugs, Mites, Thrips, Whiteflies.
To attract Big-Eyed Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
To attract Braconid Wasps to your garden you will need to grow: Fern-leaf Yarrow, Common Yarrow, Dill, Lemon Balm, and Parsley.
Tachinid Flies: Preys on Gypsy Moths, Flea Beetles, Japanese Beetles, Mexican Bean Beetles, Cutworms, and Squash Bugs.
To attract Tachinid Flies to your garden you will need to grow: Carrots, Dill, Coriander, and Buckwheat.
Green Lacewings: Preys on Aphids, Flea beetles, Whitefly, Leafhopper, Mealybugs, and Caterpillars of pest moths.
To attract Green Lacewings to your garden you will need to grow: Dill, Angelica, Golden Marguerite, Coriander, and Dandelion.
Damsel Bugs: Preys on Caterpillars, Mites, Aphids, Flea beetles, Potato beetles, and Cabbage worms.
To attract Damsel Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Big-eyed Bugs: Preys on Aphids, small Caterpillars and Caterpillar eggs, Flea beetles, Fleahoppers, Lygus bugs, Mites, Thrips, Whiteflies.
To attract Big-Eyed Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Nutrition
The root is fairly rich in vitamin C.
The Health Benefits of Radish Greens
Skin Care: A number of studies have found that radish greens have quite an impressive antioxidant capacity, meaning that they can fight against oxidative stress and chronic diseases in the body. Having enough antioxidants in your diet will help keep your skin looking young, soothe inflammatory conditions affecting the body’s largest organ, and even reduce the appearance of skin blemishes and scars.
Aid in Digestion: There is a high amount of dietary fiber found in radish greens, meaning that this vegetable can help keep your bowels regular. By eliminating symptoms of constipation and stimulating peristaltic motion, radish leaves can prevent a number of gastrointestinal problems, improve nutrient uptake efficiency, and even strengthen the immune response of the gut.
Lower Cholesterol: The high level of potassium, iron, vitamin C, and dietary fiber found in radish greens can help strengthen the heart in many ways, from lowering blood pressure and improving circulation to healing and repairing damaged blood vessels and arteries. By lowering overall cholesterol levels, you also reduce your risk of atherosclerosis, heart attack, and stroke.
Boost Immunity: Radish greens possess far more vitamin C per serving than the root vegetable on which they grow. These leaves are excellent ways to boost your immune health and keep your body free of infections and other foreign agents.
Improve Liver Health: Radish greens are known to detoxify the body by stimulating urination and improving liver function. By helping the body more effectively filter toxins from the blood, these leaves will further relieve unnecessary stress on the immune system.
Regulate Blood Sugar: One of the best parts of a high-fiber diet is the impact it can have on your blood sugar levels. Fiber is able to regulate the release of insulin and glucose in the body, which is important for diabetic patients who suffer from regular spikes and drops in their blood sugar levels.
Weight Loss: Radish leaves are low in calories, but high in fiber and are packed with nutrients. This means that a salad of these greens will help you feel full, thus reducing your tendency to snack between meals and overeat. In fact, eating an entire salad of these leaves wouldn’t make a major dent in your caloric intake for the day.
Aid in Digestion: There is a high amount of dietary fiber found in radish greens, meaning that this vegetable can help keep your bowels regular. By eliminating symptoms of constipation and stimulating peristaltic motion, radish leaves can prevent a number of gastrointestinal problems, improve nutrient uptake efficiency, and even strengthen the immune response of the gut.
Lower Cholesterol: The high level of potassium, iron, vitamin C, and dietary fiber found in radish greens can help strengthen the heart in many ways, from lowering blood pressure and improving circulation to healing and repairing damaged blood vessels and arteries. By lowering overall cholesterol levels, you also reduce your risk of atherosclerosis, heart attack, and stroke.
Boost Immunity: Radish greens possess far more vitamin C per serving than the root vegetable on which they grow. These leaves are excellent ways to boost your immune health and keep your body free of infections and other foreign agents.
Improve Liver Health: Radish greens are known to detoxify the body by stimulating urination and improving liver function. By helping the body more effectively filter toxins from the blood, these leaves will further relieve unnecessary stress on the immune system.
Regulate Blood Sugar: One of the best parts of a high-fiber diet is the impact it can have on your blood sugar levels. Fiber is able to regulate the release of insulin and glucose in the body, which is important for diabetic patients who suffer from regular spikes and drops in their blood sugar levels.
Weight Loss: Radish leaves are low in calories, but high in fiber and are packed with nutrients. This means that a salad of these greens will help you feel full, thus reducing your tendency to snack between meals and overeat. In fact, eating an entire salad of these leaves wouldn’t make a major dent in your caloric intake for the day.
The Health Benefits of Radish Seeds
Skin Care: The healthy amount of B vitamins and vitamin C, as well as various minerals and antioxidants, helps to improve the health of the skin by reducing oxidative stress. This can also relieve dry and cracked skin and lessen the appearance of lines and wrinkles, as well as age spots and blemishes.
Lower Blood Pressure: Certain flavonoids found in radish seeds are able to protect your cardiovascular system from coronary heart disease and can lower your blood pressure. This further reduces your risk of high blood pressure, heart attack, and stroke.
Improve Bone Health: One of the most notable minerals found in radish seeds is calcium, which is a key component in bone health and the prevention of osteoporosis. There are also lesser amounts of other critical minerals for improving bone mineral density found in these seeds, such as phosphorous, manganese and copper.
Treat Kidney Stones: For centuries, radish seeds have been prescribed as a traditional remedy for kidney stones, thanks to their diuretic properties. This can help to break down clumps of oxalic acid and other hardened stones in the kidney, while regularly flushing the kidneys and detoxifying them.
Protect Liver Health: Similar to these seeds’ effects on the kidney, they can also stimulate the function of the liver and reduce the levels of toxins in your blood. However, as more toxins are filtered through the liver, it becomes less efficient. Research has shown that the active ingredients in radish seeds can help to clear out the “blockage” in the liver filter and improve overall health and metabolic functions.
Aid in Digestion: Like most seeds, radish seeds are high in dietary fiber, which is one of the most important components for digestive processes. Not only can fiber bulk up the stool, thus preventing diarrhea, it can also stimulate peristaltic motion, which moves food through the gut smoothly, keeping you regular. Finally, dietary fiber can also lower cholesterol levels and regulate blood sugar.
Prevent Cancer: One of the most exciting developments in the study of radish seeds is their connection to preventing certain types of cancer. Rich in flavonoids and other polyphenolic antioxidants, radish seeds are able to help the body seek out and neutralize free radicals, the natural by-product of cellular metabolism. This ability to slow down oxidative stress and prevent cellular mutation is aided by the presence of folic acid and vitamin C, which can have similar antioxidant effects on the body.
Lower Blood Pressure: Certain flavonoids found in radish seeds are able to protect your cardiovascular system from coronary heart disease and can lower your blood pressure. This further reduces your risk of high blood pressure, heart attack, and stroke.
Improve Bone Health: One of the most notable minerals found in radish seeds is calcium, which is a key component in bone health and the prevention of osteoporosis. There are also lesser amounts of other critical minerals for improving bone mineral density found in these seeds, such as phosphorous, manganese and copper.
Treat Kidney Stones: For centuries, radish seeds have been prescribed as a traditional remedy for kidney stones, thanks to their diuretic properties. This can help to break down clumps of oxalic acid and other hardened stones in the kidney, while regularly flushing the kidneys and detoxifying them.
Protect Liver Health: Similar to these seeds’ effects on the kidney, they can also stimulate the function of the liver and reduce the levels of toxins in your blood. However, as more toxins are filtered through the liver, it becomes less efficient. Research has shown that the active ingredients in radish seeds can help to clear out the “blockage” in the liver filter and improve overall health and metabolic functions.
Aid in Digestion: Like most seeds, radish seeds are high in dietary fiber, which is one of the most important components for digestive processes. Not only can fiber bulk up the stool, thus preventing diarrhea, it can also stimulate peristaltic motion, which moves food through the gut smoothly, keeping you regular. Finally, dietary fiber can also lower cholesterol levels and regulate blood sugar.
Prevent Cancer: One of the most exciting developments in the study of radish seeds is their connection to preventing certain types of cancer. Rich in flavonoids and other polyphenolic antioxidants, radish seeds are able to help the body seek out and neutralize free radicals, the natural by-product of cellular metabolism. This ability to slow down oxidative stress and prevent cellular mutation is aided by the presence of folic acid and vitamin C, which can have similar antioxidant effects on the body.
The growing plant repels beetles from tomatoes and cucumbers. It is also useful for repelling various other insect pests such as carrot root fly. There is a fodder variety that grows more vigorously and is used as a green manure.
Suggested Varieties
Angelica (Angelica atropurpurea)
$1.00 - $5.60
Angelica is perennial native that stands 3-8' tall and is commonly found in woodlands and swampy areas near streams and rivers. It produces large, pale to dark purple hollow stems, with ¾-4½" long, medium to dark green sub leaflets. Being both edible and medicinal, this plant surely has a lot of offer any garden.
Balm: Lemon (Melissa officinalis)
$1.00 - $5.60
Lemon balm was most likely introduced to Spain by the Moors in the 7th century; by the Middle Ages, it was common throughout Europe. Its Latin name, Melissa, means “bee” in Greek and refers to the plant's tendency to attract bees; first century Roman naturalist Pliny the Elder recommended that lemon balm be cultivated near bee hives to prevent the bees from straying. A member of the mint family, lemon balm dates back over 2,000 years for use as a medicinal herb primarily to treat stress and anxiety, insomnia, and indigestion. Eleventh century Persian physician and philosopher Avicenna wrote of the benefits of lemon balm in treating low spirits or melancholy. According to an old Arabian proverb, “Balm makes the heart merry and joyful.” According to historical record, both King Charles V of France and Emperor Charles V drank lemon balm beverages to improve their health; lemon balm was also one of the plants grown in Thomas Jefferson’s famous experimental garden. Today, herbal treatments containing lemon balm often include other calming herbs such as valerian, chamomile, and hops to encourage relaxation.
Caraway (Carum carvi)
$1.00 - $5.60
Possibly one of the oldest herbs, evidence of caraway has been found in the Neolithic ruins of Europe as well as in ancient Egypt. Medieval medicine recommended the use of caraway for the improvement of digestion as well as for infant colic; William Shakespeare himself made reference to the culinary use of this herb in his play Henry IV, when Falstaff is invited to "take a pippin and a dish of caraways." The flavor of caraway became extremely popular in Tudor England, especially cooked with fruit or for cakes and bread. Caraway has a well known role in the cuisine of Germany, Scandanavia, northern Africa, and various eastern European countries.
Carrots: Chantenay Red Cored (Heirloom) (Daucus carota)
$1.00 - $5.60
Introduced from France in the late 1800s. Blocky, broad-shouldered variety with blunt tip, about 5-1/2" long and 2-1/2" at the shoulder. Deep orange interior. Adaptable to clay and a wide range of soils. A versatile, good winter keeper that is quite tasty, raw or cooked. Stores well in the ground. Becomes sweeter in storage.
Carrots: Cosmic Purple (Heirloom) (Daucus carota)
$1.00 - $5.60
The first mention of red, white, and purple carrots can be found in the records of both Afghanistan and Egypt. Yellow carrots, on the other hand, date back to Turkish records from the 900's. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Carrots: Danvers (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California. Danvers carrots in particular come from Danvers, Massachusetts, where the Eastern States Farmers Exchange introduced them in 1947.
Carrots: Rainbow Blend (Heirloom) (Daucus carota)
$1.00 - $5.60
Festive Color and Flavor Mix of Purple, Yellow, Red and White Carrots is sure to delight—each with their own unique qualities. Purple has smooth skin, coreless orange flesh and is sweet and tasty. Solar Yellow holds its sunny hue inside and out, is crunchy, sweet and juicy. Lunar White is mild and delicious, and Atomic Red has high lycopene levels as well as a crispy texture that is great cooked.
Carrots: Scarlet Nantes (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The 19th century seed specialist Louis de Vilmorin introduced the French varieties of carrot such as Nantes and Chantenay, which both derive their names from their places of origin. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Carrots: Tendersweet (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The Dutch were the among the first to cultivate the orange carrot; legend has it that their intent was to honor William of Orange. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Coriander: Leisure (Coriandrum sativum)
$1.00 - $5.60
The coriander plant, whose leaves are known as cilantro, is native to the Mediterranean and Middle Easter countries; it is believed to be one of the earliest spices used by man. Early physicians such as Hippocrates used coriander primarily as an aromatic stimulant or to disguise the taste of unsavory medicines. Nearly every part of this herb has a culinary use; in Thai cuisine, the roots flavor spicy sauces, while the cilantro leaves season and garnish Chinese, Vietnamese, and Mexican dishes. The coriander seed is used in candy, specialty breads, sauces, desserts, and even perfumes. In Tudor England, coriander seeds coated with sugar were known as "comfits" and became a popular treat.
Dill: Dukat (Anethum graveolens)
$1.00 - $5.60
Historical records suggest that dill has been used for medicinal purposes for over 5,000 years; its primary use was to calm the digestion and treat stomach ailments, hence its name from an old Saxon word meaning "to lull." Ancient Greek tradition suggested covering the head with dill leaves to induce sleep, while many herbal remedies from ages past recommend dill to soothe colicky babies. Traditionally, dill was thought to bring good fortune, protection, and wealth. Though the origin of dill's famous association with the pickle is not known, an 1640 recipe from the cook of England's King Charles I requires dill in its pickled cucumbers. Today, German, Greek, and Scandinavian cuisine most often include dill.
Fennel: Florence (Foeniculum vulgare var. azoricum)
$1.00 - $5.60
Fennel has a rich history in ancient Greece, where it was called "marathon." The Battle of Marathon in 490 BC and the Italian town of the same name both received their names from this plant, which the Grecians regarded as a symbol of victory. Its medicinal properties, which are many, include an ability to suppress the appetite. In 13th century England, people ate fennel seeds during fast days or long sermons to partially satisfy their hunger; this led to the nickname "meeting seeds." A tea made of fennel became a well known treatment for infant colic or digestive disturbances. The seed of the fennel plant is most commonly found in Middle Eastern cuisine, while the bulb-like portion of the plant is popular in Italian and German cuisine. While culinary use is perfectly safe, large doses of fennel should be avoided by expectant mothers.
Mint: Spear (Mentha spicata)
$1.00 - $5.60
Mint received its name from the Greek legend of "Minthe," a river nymph who was turned into a lowly plant to be trodden underfoot; the stimulating, sweet smell perpetuated the memory of Minthe. Though "spear" may be derived from the shape of its leaves, a more likely story is that it comes from a form of "St. Pierre," the French monastery where it may have first grown. Though native to Europe, spearmint can now be found throughout North America; in the era of sea exploration, it was a valued source of vitamin C and helped prevent scurvy. Tea of spearmint has been used to treat many ailments, including nausea, hiccups, and poor digestion. The extract of spearmint is a very popular flavor for chewing gum, toothpaste, beverages, and candy, in addition to being a common ingredient in personal care products.
Parsley: Italian Giant (Heirloom) (Petroselinum crispum var. neapolitanum)
$1.00 - $5.60
Only a few left!
Parsley has a long and colorful history, being well known in many cultures. Myths and legends abound concerning this herb, making it the symbol of such widely varying things as death, victory, and life. One colonial superstition connecting parsley with death held such power that many farmers refused to grow this herb at all. Curly leaved parsley is the most well known and commonly available herb; it contains vitamins A and C as well as other valuable antioxidants, vitamins, and minerals.