Raphanus sativus /ˈræfənəs/
Common name: Radish · Daikon
Raphanus sativus is a fast-growing annual or biennial in the mustard family (Brassicaceae), cultivated for its crisp, peppery taproot. Domesticated in pre-Roman times, likely in Asia or the eastern Mediterranean, it comes in forms ranging from small round salad radishes to the giant white daikon of East Asia. Both the roots and the young seed pods are edible.
Care summary
Sun
Full sun to partial shade
Water
Even moisture; uneven watering causes splitting
Soil
Loose, well-draining, pH 6.0–7.0
Hardiness
Zones 2–11 as a cool-season annual
Mature height
15–30 cm (6–12 in); daikon roots much larger
Pet safe
Non-toxic; small amounts safe for pets
Difficulty
Easy
Propagation
Radishes are grown from seed sown directly where they are to grow, about 1 cm deep in loose soil. Sow in cool weather, keep the soil evenly moist, and thin seedlings to a few centimeters apart; most varieties are ready to harvest in three to six weeks.
Fun facts
- Some radish varieties go from seed to harvest in as little as three weeks, making them a classic beginner crop.
- The daikon radish of Japan can produce roots weighing several kilograms.
- The radish's peppery bite comes from mustard oils, the same compounds found in horseradish and wasabi.
- Radishes are sometimes sown with slower crops like carrots as living row markers, since they sprout in days.