White skin masks a sweet red interior.
Watermelon Radish is your best shot at eating a local watermelon in January. Planted in late summer, these large radishes ripen in mid- to late fall, storing up the season's remaining light and vibrant colors before they fade. Harvested around first frost and stored somewhere cool, these roots add bright colors and flavors to the winter kitchen. The bearded fellow in this art, modeled after our co-founder Ken, is making Ken's favorite Watermelon Radish recipe.
Watermelon radishes mimic the large, sweet fruit in appearance, with white skin masking a bright, red interior. It is also a little less biting than other radishes. They are best when sown in late summer for a winter harvest. Can be enjoyed raw, pickled, or sliced over salads. The leaves can be enjoyed in a saute or braising mix.
|Art Pack (250 seeds)||$3.95||In Stock|
|250 Seeds||$3.50||Out of Stock|
|750 Seeds||$6.50||In Stock|
|1 oz||$12.95||In Stock|
Direct sow in late summer in rows spaced 10" apart. Thin small radish seedlings to 4-6" apart for large roots. Keep watered, especially during hot weeks. Harvest 3-6" radishes after the first frost for the sweetest crop. Cut the tops off and store in the refrigerator or in a root cellar for months.
|Days to Germination||3-12 days|
|Days to Maturity||55 days|
|Spacing in Row||4-6"|
|Spacing Between Rows||10"|
|Height at Maturity||4-6"|
|Width at Maturity||2-6"|
|Sun Preference||Full to Partial Sun|
Artwork by Anna O'Sullivan. Anna uses layers of texture and color to illustrate delicious recipes of all sorts. Each petal of this quatrefoil pack is one step of KenÃ¢â¬â¢s favorite Watermelon Radish recipe.