Cherry Belle

Radish

25d to harvest

Crisp as fresh-cut glass, Cherry Belle radishes burst with a sweet, clean snap and a delicately peppery finish. At maturity they form perfectly round, uniform bulbs with a bright cherry-red skin and crisp white interiors, tender enough for effortless enjoyment straight from the garden. Ideal for salad radishes—lovely sliced for fresh plates, or quick-pickled for a tangy, colorful bite.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Mar 23rd
Transplant / Sow Outdoors	Mar 23rd
Harvest Begins	Apr 17th
Harvest Ends	Nov 12th

Crop Details

Trait	Value
Days to Maturity	25
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	55
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Frequently Asked Questions

What’s the most common disease pest issue for Raphanus sativus (Cherry Belle radish), and how do I fix it?

Watch for powdery mildew and leaf spots, which show up as white/gray powder or dark specks on radish leaves—especially when nights are cool and air stays humid. Improve airflow by spacing plants and water at the soil line (not on leaves), then remove badly infected leaves to slow spread. If it’s severe, switch to an appropriate labeled fungicide for edible Brassicaceae and follow label timing close to harvest (25 days total).

How often should I water Cherry Belle radish during the main growth phase?

Keep the soil consistently evenly moist from germination through bulbing so radishes don’t turn pithy or woody. Water lightly but frequently—enough to wet the top 2–3 inches—typically about 1 inch per week total, split into smaller waterings during warm or dry spells. If the soil dries out between waterings, expect faster “spicey” texture and poorer bulb formation.

How do I tell when Cherry Belle radish is ready to harvest?

Harvest when the bulbs are fully formed and reach the expected diameter for Cherry Belle, usually around 25 days after sowing. Check by gently pulling one radish—if the bulb is crisp and the skin is smooth with no long, stretched neck, it’s ready. Don’t wait too long after maturity because radishes become hollow and tougher quickly.