Easter Egg

Radish

25d to harvest

Crisp as a fresh spring morning, ‘Easter Egg’ radish charms with a candy-bright, egg-shaped mix of white and soft pastel blushes that pop from the soil in just 25 days. The flesh is tender and juicy with a mild, pleasantly peppery snap—ideal for salad radishes that stay crisp and clean-tasting. Grow a quick, colorful harvest for fresh plates, garnishes, and bright pickling-style accents that showcase their delicate crunch.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	May 20th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	25
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	55
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	Not Required

Frequently Asked Questions

How do I manage powdery mildew or downy mildew on Raphanus sativus (Easter Egg radish)?

Raphanus sativus commonly develops mildew when foliage stays wet and air movement is poor. Water in the morning and avoid overhead watering so leaves dry quickly, and thin seedlings to reduce crowding. If you see mildew spreading, remove the worst-affected leaves and improve airflow; for home beds, use a labeled sulfur-based fungicide early and follow the product directions exactly.

How often should I water Easter Egg radish during the 25-day main growing period?

Keep the soil consistently evenly moist—not soggy—especially from germination through bulb swelling (about days 5–20). In warm spells, plan on watering about 1 inch per week total, split into 2–4 smaller waterings to prevent drying out between rounds. Let the top 1/2 inch dry slightly, then water thoroughly, because irregular moisture can cause woody, pithy roots and faster bolting.

What are the signs that Easter Egg radish (Raphanus sativus) is ready to harvest?

Harvest when the radish roots reach their expected size—typically around day 25—while they’re still crisp and tender. Look for a visible shoulder pushing up at the soil surface and gently pull one to check diameter; if it feels large but still firm and smooth, it’s ready. Don’t leave radishes in the ground too long after sizing up, or they become spongy and hotter-tasting as they mature.