Last night I harvested a few Burpee ‘Splendor’ radishes for a salad and realized it was May already, time to sow more seeds before it gets too hot. ‘Splendor’ is a typical small, red radish suitable for containers. In late March, I simply sprinkled seeds in a large, 12-inch wide/deep plastic container on the deck and lightly covered them so they were ½ inch deep. Later I thinned to allow 2 inches wide for the root to grow. I did not worry about cool evenings or frost, I knew they could take it. Spring radishes germinate fast, you can harvest in 3 to 4 weeks. Although this packet was old, it was dated 2012, the seeds germinated well. I pulled the ones with large red shoulders, cut the roots and leaves off, wash, and chop for a salad. I have heard that the green leaves can be cooked but I have not tried that yet. I can sow radish seeds again in May but when the temperatures stay in the mid sixties, it is time to stop as radishes do not appreciate the heat. In my family, we eat raw radishes in salads, but I also serve a great radish dip for company that tastes better than it sounds. Years ago, a friend served a dip with crackers that I assumed was a shrimp dip—it was so good! At the end of the evening, I asked for the recipe and learned it was made with radishes, no shrimp at all! This is how she made it: Mix together 8 ounces softened cream cheese; 8-12 radishes, minced by hand; and one or two minced garlic cloves. Add a bit of lemon juice–just enough to create the consistency you like for dip–and then add chopped dill or parsley to taste. Pair with crackers.
Pegplant’s Post Gardening Newsletter
Subscribe to Pegplant’s Post Gardening Newsletter, a free, monthly e-newsletter about gardening in the DC metro area. Each issue lists local gardening events, recently published books, articles, tips and news and always a giveaway. Just enter your e-mail in the subscribe box below.
Pegplant’s Post Monthly Newsletter
Join me on Saturday, Oct. 14, for the 13th Annual Loudoun County Master Gardeners Symposium where I will be speaking about unusual herbs. This is an all day event with several speakers. Registration and ticket required. If you are interested in having me speak to your organization, please contact me. I enjoy talking about culinary herbs, unusual culinary herbs, edible flowers, holiday herbs & spices, and saving seeds. Don’t forget to check out the Facebook group Culinary Herbs and Spices.
- Bulb Companies
- Cooperative Extension
- Culinary Herbs and Spices Facebook Group
- Culinary Herbs Resources
- Demonstration Gardens
- Edible & Non-Edible Flowers
- Garden Clubs
- Local Books
- Local Nurseries and Plant Stores
- Master Gardener
- Monthly Events
- New Books: 2022 & 2023
- Pegplant’s Post Gardening Newsletter
- Pests and Diseases
- Public Gardens
- Seed Companies
- Soil Tests
- Zones and Frost Dates