Red Round

Radish

25d to harvest

Crisp as morning air, Red Round radish brings a vivid, glossy crimson crown over a clean white interior—tender, pleasantly peppery, and never pithy. At just about 25 days from sowing, the roots form a perfectly round silhouette with a smooth skin that snaps with satisfying bite. Ideal for fresh garden salads and bright garnishes, Red Round also shines when sliced for quick, colorful platters and lively sauces.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Feb 9th
Transplant / Sow Outdoors	Feb 9th
Harvest Begins	Mar 6th
Harvest Ends	Dec 9th

Crop Details

Trait	Value
Days to Maturity	25
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	40
Min Night Temp (°F)	35
Harden Off (days)	Not Required

Frequently Asked Questions

What pest or disease commonly affects radish (Raphanus sativus) and how can I prevent it?

Flea beetles can rapidly chew holes in radish leaves, especially in warm, dry weather. Cover seedlings with a fine row cover until foliage is well established, and remove weeds that host pests. If you see signs of downy mildew (grayish fuzz or leaf spots), improve airflow by thinning promptly and avoid wetting leaves during watering.

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

Keep the soil evenly moist from sowing through bulbing, typically watering lightly but consistently to about 1 inch per week total depending on your weather. Let the top 1/2 inch of soil dry slightly between waterings to prevent rot, but don’t let it fully dry out because radishes turn woody and may split. Water in the morning so the surface dries quickly while roots are forming.

How do I tell when red radish (Raphanus sativus) is ready to harvest?

Harvest when the radish roots reach their full size—about 25 days from sowing—often when you can see the shoulder of the bulb above the soil. A good guide is the root’s diameter (look for the variety’s expected size) and firmness when gently pressed; if it feels spongy or grows too long, it’s likely getting past peak. Pull one test plant, taste it for crispness, then harvest the rest promptly because radishes get hot-flavored quickly.