TRY EATING A raw radish with a bit of butter and some seasoning and you have all the reasons you need to grow them. Crunchy, peppery and delicious. They are tremendously easy to grow and are ready to eat just four weeks after sowing – that’s fast food!

This quick return means they are ideal if you are just starting out, and they are an excellent option for container growing. Don’t dismiss them as a one-trick veg though – there are dozens of varieties including turnip-sized winter radishes which can be stored over the winter.

Sowing

They can be sown pretty much anywhere – often thrown in among other veg and even in partial shade. A very dry soil however, won’t suit them. Always sow directly in the soil – they don’t fare well when transplanted. Sow a small number of seeds regularly (every two to three weeks) from April on for a consistent crunchy addition to salads.

Sow thinly 1cm deep and when the seedlings have emerged, thin to 3cm apart (discard the thinnings).

Growing

Water regularly in dry weather or if growing them under cover – keeping the soil moist prevents splitting.

Harvesting

They will be ready to eat withing a month which is one of the fastest of all vegetables. Don’t let them get too big as they become overly peppery and tend towards tasting “woody” when too large. So, the key is to sow little but often. Winter radishes are hardier and can be left in the soil or lifted for storage.

Recommended Varieties

• Cherry Bell
• French Breakfast

Problems

Slugs can nibble at radishes but they are rarely so badly eaten as to be inedible.

GIY Tips

1. 1. Fast growing radishes are often sown between rows of slower-growing vegetables as they can be harvested without upsetting the other veg. They can also be used to mark out a row of slower germinating veg like parsnips. Radishes are a brassica however, so ideally you should keep them in the brassica group in your rotation plan.
2. Fresh radish tops can be used in soups.

Shutterstock / sarsmis Shutterstock / sarsmis / sarsmis

Recipe of the Week – Radish, Mint and Feta Salad

Most salads’ reputation is made by their dressing. This Nigel Slater recipe is, by contrast, almost naked, just a splash of fruity oil and some sharp red wine vinegar for punch. The result is a salad with both a refreshing crunch and salty bite.

Ingredients

• 1 medium to large cucumber
• 1 large bunch radishes
• 6 spring onions
• 350g feta cheese
• 1 small bunch mint
• 1 small bunch flat-leaf parsley
• Olive oil
• red wine vinegar

Directions:

Peel the cucumber lightly, so as to remove the coarse skin but leaving behind as much of the bright green that lies directly under the skin as possible. Otherwise the salad will appear insipid.

Cut the cucumber in half length ways, then scrape out the seeds with a teaspoon and discard them. Slice each segment in half again, length ways, then cut each piece into short, fat chunks and tip into a large mixing bowl.

Wash the radishes, then top and tail them. Cut them in halves or quarters, according to their size then add them to the cucumber. Trim the spring onions and chop them into thick rings.

Crumble the cheese into small chunks. Tear the mint leaves into large pieces – then toss them all together with the whole parsley leaves, cheese, cucumber, onions and radishes. Drizzle over a little olive oil and vinegar (you don’t need a formal dressing here) then grind over a little black pepper, but no salt.

Michael Kelly is a freelance journalist, author and founder of GIY.

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