Red Meat

Radish

50d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 20th
Transplant / Sow Outdoors	Apr 20th
Harvest Begins	Jun 9th
Harvest Ends	Oct 20th

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

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.