Raphanus

( raff - ah - nus )

At-A-Glance Information

The small genus Raphanus contains species of herbaceous annual or biennial plants that grow from taproots. These plants are commonly called Radishes, and their edible roots are widely cultivated as a crop. Their leafy greens are also edible, harvested as cut-and-come-again foliage. Grow Radish plants as members of edible gardens, or use them to improve compacted soils. Take care when planting these root vegetables in the landscape, as they are toxic to livestock (horses and cattle).

Raphanus Species and Varietals

The genus Raphanus is a member of the plant family Brassicaceae, and includes just three species. The plants in this genus are closely related to Brassica (Turnip, Cabbage, Mustard) and Sinapis (Mustard). Raphanus species can grow in a wide range of climates, but perform best in USDA growing zones 2 through 11. See species descriptions below for more information. To find your zone, click here: Zone Map.

Raphanus caudatus (Raphanus sativus caudatus, Raphanus sativus mourgri) (Rat Tail Radish, Tail-Pod Radish, Serpent Radish)
This species is native to China, and is cultivated as a crop plant in India and Southeast Asia. Its common names refer to the above-ground seed pods, which grow upwards from under branches. These seed pods are edible, either pickled and served with meat or raw as a beer-drinking snack. They can be used similar to sugar snap peas, and can also be a crunchy, sharp addition to salads. Individual plants produce green leaves, and can reach up to 5 feet tall and 2 feet wide. Flowers are white.

Raphanus sativus (Raphanus raphanistrum sativus) (Radish, Cultivated Radish, Radish Root)
This species was originally domesticated in Asia, and since then has gained popularity worldwide as a root vegetable. Roots are often used raw in salads or as a condiment. These plants can reach up to 24 inches tall, and produce roots that extend two feet down into the soil, though many varieties are much smaller. Flowers are white, followed by small pods that are edible when young. This species is considered invasive in California, Hawai'i, Australia, Canada, Alaska, and regions of South America. Cultivars and varieties are outlined below:

'April Cross'
A spring Daikon radish to 16 inches long. Mild, sweet flavor. 60 days to maturity.

'Bunny Tail'
Mild, sweet spring radish with white flesh. 40 days to harvest.

'Black Spanish'
Dark brown-black skin and white flesh. Winter radish. 53 days to harvest.

'Bora King'
Korean winter radish with beautiful lavender-white flesh.

'Champion'
Bright red roots, to 1.5 inches across. Mild, crisp flesh. 25 days to harvest. Thrives in cool weather. Spring radish.

'Cherry Belle'
Round red spring radishes to 2 inches across. White flesh with mild spiciness.

'China Rose'
Great for microgreens. Pink roots to 5 inches long. Winter radish.

'China White'
Great winter radish with white skin and flesh. 55 days to maturity.

'Crimson Giant'
30 DTM; a red spring radish with white, mild flesh.

'Easter Egg'
A mix of colorful spring radishes. Round roots; 25-30 DTM.

'Fire Candle'
With magenta-red skin and white flesh. To 6-9 inches long. Spring radish.

'French Breakfast'
Bicolored small red and white spring radish with white flesh. 25 DTM.

'German Giant'
Can grow to the size of a tennis ball. Crack-resistant. 29 DTM.

'Glam Purple'
30-40 DTM. Deep purple round roots with light skin.

'Golden Helios'
Crispy white flesh; good for warmer climates. 25 DTM.

'Green Meat Luobo'
Chinese radish with crisp, green flesh. Sweet and crunchy. 5-7 in. 60 DTM.

'Holmes Royal Red'
Bright red roots with white flesh, 1.25" in diameter. Juicy, mild flavor. 25-30 DTM.

'Mini Mak'
Sweet, mildly spicy Daikon radish to 4-5 inches long. 50 DTM.

'Miyashige'
12-18 in. long, versatile for salads, stir fries, kimchi. 50-60 DTM.

'Nelson'
French Breakfast-type; mild and delicious. 21 DTM.

'Nero Tondo'
Bitter, peppery, spicy flavor similar to horseradish. Heirloom. 50-60 DTM.

'Pearl'
White, round roots with crisp texture and vigorous growth rate. 25-32 DTM.

'Perfecto'
Quick-growing, spring radish. White flesh. Sharp, peppery flavor. 25 DTM.

'Philadelphia White Box'
White, round roots with mild and spicy flavor. 25-30 DTM.

'Pink Beauty'
Pastel-pink round radish, crisp texture, sweet and a little spice. 25-30 DTM.

'Pink Lady Slipper'
Very mild, soft rosy pink with white flesh. 25-30 DTM.

'Plum Purple'
Bright purple skin, 1.5 inch diameter. Sweet, crisp white flesh. 25-30 DTM.

'Purple Heart'
Bolt-resistant variety with mild flavor. 48 DTM.

'Rat-Tailed'
Grown for seed pods, not root. Pungent, peppery. Edible white-pink flowers. 40-55 DTM.

'Red King'
Daikon-type with crisp, white flesh. 5-8 in. long. Slow to bolt. 53-60 DTM.

'Red Meat'
Chinese radish cultivar with sweet, mild, crisp flavor with hints of pepper. 45-70 DTM.

'Rido Red'
Cream-colored with fuchsia center; sweet-savory flavor. 60 DTM.

'Roxanne Hybrid'
Creamy, white crisp flesh. Heat-tolerant plant. 27 DTM.

'Rover'
Early-maturing, heat-tolerant. 20-29 DTM.

'Royal Purple'
2" mildly sweet, crunchy firm flesh. 33 DTM.

'Salad Rose'
Heirloom variety to 8" long. Young leaves are peppery, root is tangy. 30-35 DTM.

'Shunkyo Semi-Long'
4-5" long, crisp, white flesh that is hot and sweet. Edible foliage. Slow to bolt. 32 DTM.

'Solaris Hybrid'
Tangy round radish that is small and bright red. 25 DTM.

'Sora'
Classic red radish with crisp sweet roots. Good in heat and dry conditions. 22 DTM.

'Spanish Black Round'
Heirloom variety to 3-4". Spicy white flesh and black skin. 50-70 DTM.

'Tokinashi All-Season'
Daikon-style with crispy white flesh. 10-14" long. 50-60 DTM.

'Watermelon'
Pale green skin and bright pink flesh. Mild, sweet and peppery. Crisp. 50-70 DTM.

'White Icicle'
Heirloom variety with slender white roots. Crisp and mild. 25-35 DTM.

Raphanus raphanistrum (Wild Radish, White Charlock, Jointed Charlock)
Native to western Asia, Europe, and Northern Africa, this species is considered invasive in many areas around the globe. These annual plants reach up to 30 inches tall and produce green foliage and yellow flowers. They grow from a slender taproot that does not swell like its widely-cultivated genus-mate. This species is considered invasive in Australia, New Zealand, the United States, and Canada.

Caring for Raphanus

These annual vegetables are planted in springtime for a spring harvest or in late summer for a fall harvest. They are typically grown from seed, and are not widely available as starts from nurseries as they do not transplant well. It is not necessary to start seeds indoors, as these crops are relatively fast-developing and, again, do not like being transplanted. Direct-sow seed 1/2 inch deep and 1-2 inches apart into the garden as soon as the soil warms. Succession sowing seeds weekly translates to an ongoing supply of radishes. Choose a sunny space in the garden for these crops; ideally, they like to get between 6 and 8 hours of direct sun each day for best root growth. Radishes that are grown in too much shade will put energy into leaf growth rather than root growth. Ensure that soil is well-draining, rich in nutrients, and has a pH of between 6.0 and 7.0 (slightly acidic to neutral). If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost before installing.

Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. Water young seedlings regularly as they establish themselves. At maturity, these crops need about an inch of water per week. As a general rule of thumb, water whenever the top two inches of soil feels dry to the touch. They do not need to be fertilized. Radishes grow well in temperatures between 40 and 70 degrees Fahrenheit, so towards the end of the growing season in most areas, they will bolt as heat increases. Once radishes have bolted, their roots are unpalatable and woody. Make sure to harvest before this occurs. Pruning is not necessary beyond thinning seedlings; if they are crowded, they will not develop properly. Raphanus plants are typically biennial or annual, harvested after the end of the active growing season. Unused, healthy plant parts are typically composted or left in place to enrich soil. New plants are sown the following season.

Caring for Raphanus in Containers
While Radishes do very well in the ground, they can also be grown in containers. Make sure to choose a container that has adequate drainage holes on the bottom to allow for excess water to flow out. The container should be about 8-12 inches wide and deep. A 5-gallon container can yield about 10 Radishes. Round Radish cultivars will do better in containers than the longer, Daikon-type radishes, which need a deep soil to fully form. Use any high-quality potting soil to fill the pot to about an inch or two below the rim. Plant seeds 1-2 inches apart and 1/2 inch deep and cover with a light layer of more potting soil. Mulch over the top of the pot to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. Water regularly; Radishes grown in containers will need more frequent irrigation than those grown in the ground.

Harvesting Raphanus
Raphanus, or Radish, plants can be harvested throughout the spring and summertime. They can take anywhere from 30 to 70 days to mature, and are commonly succession planted for an ongoing supply. Make sure to take note of when your specific variety will be mature; this information can be found on the seed packet or in the cultivar descriptions above. Just before harvesting time, it is common to see the 'shoulders' of the radish roots popping up above the soil surface. A good test is to pull just one out of the ground first to check readiness of the bed. Make sure to not wait too long to harvest Radishes; they can lose their flavor and texture if left in the ground for too long. To harvest Radishes, work your way around the outside of the plant, carefully lifting up soil until the root emerges. Gently lift it out of the ground by gripping at the base of leaves. Brush off any dirt or debris. Cut the leaves off (leave about an inch of stem) after harvesting, and trim off any thin roots. Leaving the leaves on the bulb will mean that they will draw more nutrients and moisture from the root and make it less palatable. Bulbs can be stored in the refrigerator's crisper drawer. Greens can be eaten fresh or cooked and are typically stored in the refrigerator for a few days.

Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

Raphanus, or Radish, is best propagated by seed. To propagate your Radishes, follow the instructions below:

Propagating Raphanus by Seed

Harvest your seeds. The seeds of Raphanus plants are contained inside of bean-like pods that form once flowers have been pollinated. Once they have dried out and begun to split open, you can harvest the seeds inside. Cut them off of the plant, placing them in a paper bag. Harvest as many as you can, and place the paper bag in a dry, cool, dark area. They will continue to split open and release the seeds contained inside. Once they have been released, take them out of the bag and put them in a container for safe keeping until planting time. Radish seeds have a shelf life of 2-6 years if stored properly, but it is always best to use fresh seeds.
Direct-sow seeds once the soil warms in springtime. It is recommended to succession sow every week until spring temperatures reach about 65 degrees Fahrenheit for a continual harvest.

Raphanus plants produce their seeds inside of bean-like pods that can hold up to between 2 and 12 seeds each.

Raphanus seeds vary in shape and size, and are typically brown to tan.

Problems and Pests

Certain Raphanus species are considered invasive in some regions; see the species descriptions above for more information. Check with local authorities before planting. Raphanus, or Radish, plants are susceptible to developing issues with the following pests and diseases in the garden: