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| Gift cards available now
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"I was holding this really exemplary radish in my hand. I was admiring its shape and size and color. I was imagining its zesty, biting taste. And when I listened, I even thought I could hear it singing."
-- from The Radish, by James Tate
Here's the deal with radishes: you either love them or you don't (we are on the love side).
A little bit spicy, definitely crispy and a wonderful addition to any fresh dish, we are lucky that this root vegetable in the Brassicaceae family is so incredibly simple to grow.
Radishes come in many shapes and colors; short, red Cherry Belle, red and white, black, or even multicolored like small Easter eggs. Then there are the longer breakfast types with a sweet, white tip. Daikon radishes are all white with a mildly nippy to hot flavor. They are perfect for pickling.
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Radishes are fast growing -- they can be eaten as early as 3 weeks after sowing. They are best harvested and eaten as soon as they reach full size because they can become overly pungent if left in the ground too long.
Plant radish seeds in intervals for harvest through the cooler months. Sow seeds 1/2 inch deep and 1 inch apart. Space rows 1-1/2 feet apart. When the tops are up, thin out every other plant to ensure good sized roots. You can eat the thinnings, like any other sprout.
To grow well, radishes need evenly moist soil and some added nutrients. Feed nutrients to plants either by blending compost into the soil before planting, or by applying a liquid fertilizer like FoxFarm about 10 days after planting.
Many cool weather vegetables are available as transplants, but root crops like radishes will need to be planted from seed. Be sure to keep young plants moist. Water maturing plants regularly to keep them growing. Bitterness develops in greens that are not watered enough.
Some creative gardners have been known to mark the rows of slower growing crops by planting the fast germinating radishes in front or to the sides of them.
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Quick pickled radishes & vegetables
This simple sweet and sour brine is a delicious, quick pickling method for radishes.
1 cup sugar
1 cup white vinegar
1 tsp. kosher salt, or more to taste
2 cups of sliced: red radish, Daikon radish, carrot, turnip, cucumber or red onion
Combine sugar, salt and vinegar in a saucepan on low heat, cooking until dissolved. Remove from heat. Cool to room temperature and add more salt if desired. Can be stored in the refrigerator until needed.
Slice a combination of the following: red radish, Daikon radish, carrot, turnip, cucumber or red onion. Cover and marinate 1-2 hours (or overnight) in the refrigerator.
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- Stay tuned for another Talavera style truckload sale at Sloat Garden Center locations in early November. We'll announce location information in a few short weeks!
- Winter hours begin in our stores starting October 28th.
8:30am- 5:30pm at all locations (except as noted below)
Danville: Mon-Sat: 8am- 5:30pm, Sundays: 9am- 5pm
Pierce Street (SF): 9am- 5:30pm
- Did you know that twice each month we publish the latest Sloat Garden Center Hot Deals enewsletter that features special offers and BIG savings?? Sign up to receive this and other fabulous enewsletters here.
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 What's new about our Gardener's Reward Program? Two words: Quick rewards. This popular reward program is now even easier to use because we're giving out rewards right at check out. Receive a $5.00 Coupon for every 200 points you earn. Each dollar spent earns one (1) point. Coupons are redeemable toward your next purchase.
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Sloat Recipe Box
Need more recipe ideas? Check out our recipes from the garden.
Have a garden recipe to share?
Send it to sloat@sloatgardens.com. If we pick your recipe we'll mail you a $25 Sloat Garden Center gift card! (Note: Recipes need to include vegetables, fruit or herbs you can grow).
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