Green Meat

Radish

45d to harvest

Sink your teeth into Green Meat’s jewel-toned interior—crisp, juicy flesh with a cool, clean bite and a pleasantly mild radish snap. The exterior forms a round, watermelon-style radish with a fresh green skin that gives way to a striking green core, tender and succulent at maturity. Grow it for show-stopping freshness in salads and platters, or slice it for vibrant color in quick pickles and bright, zesty sauces.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	May 25th
Transplant / Sow Outdoors	May 25th
Harvest Begins	Jul 9th
Harvest Ends	Aug 29th

Crop Details

Trait	Value
Days to Maturity	45
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)	35
Harden Off (days)	Not Required

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Frequently Asked Questions

How often should I water Raphanus sativus during the main growing phase?

During active growth (roughly the first 3–4 weeks), keep the bed consistently moist with about 1 inch of water per week, split into 2–3 waterings if it’s hot or windy. Let the top 1/2 inch of soil dry slightly between waterings, but don’t let it fully dry out because radishes get woody and hot-tasting when they’re stressed.

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

Start checking around day 35 and harvest by day 45 when the roots fill out and the shoulders are clearly visible at the soil surface. Most radishes are ready when you can feel firm, crisp roots about the expected size for your seed packet; if you wait longer, they often become pithy and can bolt. Pull one sample to confirm—if it’s tender and crisp, harvest the rest right away.