Shunkyo

Radish

45d to harvest

Crisp as glass and bright as spring—Shunkyo radish delivers a clean, peppery snap with a sweet, fresh finish. At about 45 days, its slender roots form with a smooth, satiny skin and a vivid, eye-catching color that stays tender rather than woody. Ideal for salad radish use, Shunkyo shines when served fresh for crunchy platters, vibrant garnishes, and quick pickling for a tangy bite.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 20th
Transplant / Sow Outdoors	Apr 20th
Harvest Begins	Jun 4th
Harvest Ends	Oct 20th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	50
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Recommended Companions

Butter King Lettuce

Rainbow Carrot

Sunfire Pea

Lollo Rosso Darky Lettuce

Carouby De Maussane Pea

Minicor Carrot

Frequently Asked Questions

What pest or disease is most common on radish (Raphanus sativus) and how can I stop it?

On radish, flea beetles are a common problem—they chew small holes in leaves and can quickly stunt growth. Use row cover right after sowing, and if needed apply an insecticidal soap early in the day to target beetles. For disease, watch for damp-looking leaf spots or mildew and remove heavily affected leaves to improve airflow.

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

Keep the soil consistently moist but not waterlogged from germination through bulbing (about weeks 2–6). In warm weather this usually means watering about 1–2 times per week, or more often if the top 1 inch dries out; aim for even moisture to prevent tough, cracked roots. Mulch lightly after seedlings emerge to reduce drying swings.