Radishes can be sown from February to September. The seeds should be around 1 cm deep and the rows around 10 cm apart. The radishes can be harvested while still small, with a diameter of 2-3 cm. They take around 4-6 weeks to reach this size. If they are left to grow for too long, the bulb becomes woody and the taste suffers. Radishes do best in partial shade and should be kept evenly moist. They can easily be sown between other types of vegetable to save space.
As well as very high levels of vitamin C, radishes also contain potassium, magnesium, calcium, iron and various B vitamins. The mustard oils they contain, which are among the phytochemicals, give radishes their spice.
The green and the roots must be removed before eating. Radishes are usually eaten raw, in salad or on bread. They lose their colour and spice when cooked.
Radishes can be stored damp in a freezer bag to keep them fresh and crunchy. They will keep for up to two days in the fridge like this. However, they are best eaten fresh.