Red Meat

Family: Brassicaceae Root Vegetable

Planting Schedule

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Sink your senses into Red Meat’s dramatic, watermelon-radish allure—crisp flesh that ripens to a vivid, rosy-red core with a clean, bright snap and a gently peppery edge.

The exterior forms a smooth, rounded globe in a deep red blush, while the interior reveals a striking ringed pattern that stays firm and juicy through harvest. Grow it for bold, colorful slices that shine in fresh salads, vibrant platters, and quick pickling for a showy, tangy bite.

Light: Full SunMaturity: 50 DaysHabit: Taproot

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Red Meat Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Direct Sow	Jun 1st	Jul 21st – Aug 1st
Zone 2a	Direct Sow	May 25th	Jul 14th – Aug 29th
Zone 2b	Direct Sow	May 15th	Jul 4th – Aug 25th
Zone 3a	Direct Sow	May 15th	Jul 4th – Sep 1st
Zone 3b	Direct Sow	May 19th	Jul 8th – Sep 21st
Zone 4a	Direct Sow	May 15th	Jul 4th – Sep 24th
Zone 4b	Direct Sow	May 13th	Jul 2nd – Sep 27th
Zone 5a	Direct Sow	May 8th	Jun 27th – Sep 30th
Zone 5b	Direct Sow	May 4th	Jun 23rd – Oct 5th
Zone 6a	Direct Sow	May 1st	Jun 20th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jun 14th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	Jun 9th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	May 30th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	May 21st – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	May 12th – Nov 12th
Zone 9a	Direct Sow	Mar 6th	Apr 25th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	Mar 31st – Dec 9th
Zone 10a	—	Oct 1st	Nov 20th – Feb 28th
Zone 10b	—	Oct 1st	Nov 20th – Feb 28th
Zone 11a	—	Oct 1st	Nov 20th – Feb 28th
Zone 11b	—	Oct 1st	Nov 20th – Feb 28th
Zone 12a	—	Oct 1st	Nov 20th – Feb 28th
Zone 12b	—	Oct 1st	Nov 20th – Feb 28th
Zone 13a	—	Oct 1st	Nov 20th – Feb 28th
Zone 13b	—	Oct 1st	Nov 20th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Red Meat’s ringed, rosy flesh is built for aesthetics and bite—slice it thin and it’ll stay snappy instead of turning slick. Its gentle peppery edge loves acid and fat, so lime/vinegar plus butter or goat cheese makes it taste sharper and cleaner than most radishes.

Best Uses

paper-thin slices in ice-cold salads where it stays crisp and doesn’t bleed
quick-pickling for a fast, tangy crunch with that show-ring interior
crudités platters with punchy dips that can stand up to its peppery edge
sandwich top-slices that add snap without getting watery

Flavor Profile

cool, crisp watermelon-radish snap gently peppery, clean bite rosy-red juiciness with a mild radish finish

Kitchen Pairings

butter lime soy sauce rice vinegar dill goat cheese

Frequently Asked Questions

What pest or disease commonly affects Raphanus sativus (radish), and how can I control it?

Watch for flea beetles, which cause small shot-like holes in radish leaves and can quickly stunt young plants. Use row cover right after sowing (remove only when flowering/necessary), and if damage is already visible, spray with insecticidal soap during cooler parts of the day and keep weeds down to reduce habitat.

How often should I water Raphanus sativus during its main growth period?

Keep the soil consistently moist for the first 2–3 weeks after sowing so roots develop properly; aim for roughly 1 inch of water per week total, adjusted for rainfall and heat. Water more lightly but more frequently during hot spells to prevent woody roots, and avoid letting the bed dry out completely between waterings.

How do I tell when Raphanus sativus is ready to harvest?

Harvest when the root reaches its expected size and the top shoulder is clearly swollen—typically around 30–50 days depending on conditions (often closer to 45–50 for many types). Pull one test plant early; if the root is still tiny or elongated, give the rest a few more days, but don’t wait too long because over-mature radishes can become pithy and sharp.