Crimson Giant

Radish

28d to harvest

Peppery-crisp and richly vivid, Crimson Giant radish forms a bold, ruby-red globe that seems to glow against its cool green foliage. The flesh stays tender and juicy with a clean, refreshing bite—ideal for bright, quick salads and vibrant garnish. At just about 28 days, this market-class radish delivers fast, satisfying harvests with a striking color that makes every platter look freshly dressed.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	May 25th
Transplant / Sow Outdoors	May 25th
Harvest Begins	Jun 22nd
Harvest Ends	Aug 29th

Crop Details

Trait	Value
Days to Maturity	28
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Frequently Asked Questions

Why are my Raphanus sativus (Crimson Giant radish) plants getting leaf spots or mildew, and what should I do?

In radish, frequent leaf wetness can lead to fungal leaf spots (often worse in crowded beds with poor airflow). Remove badly affected leaves, thin seedlings so they aren’t touching, and water at the soil line rather than overhead. If the problem keeps spreading, apply an approved fungicide labeled for Brassicaceae leaf diseases and focus on preventing further leaf wetting.

How often should I water Raphanus sativus during the main growing phase to keep Crimson Giant roots crisp?

Keep the soil consistently evenly moist from germination through root bulking, aiming for damp-but-not-soggy conditions. In warm periods, this often means watering lightly about once per day or every 1–2 days, but only if the top 1 inch of soil is drying. Uneven watering can cause cracked or pithy radishes.

How can I tell when my Crimson Giant radishes (Raphanus sativus) are ready to harvest?

Harvest when the roots are fully sized—typically about 28 days from sowing—and when the top of the radish is clearly swollen at or near the soil surface. Pull one sample radish early to confirm size and tenderness; if it’s still small or woody, wait a few more days. Leaving radishes in the ground too long after they’re mature can lead to a tougher, hotter flavor.