The Radish

Raphanus sativus.

The Radish is a hardy annual plant, originally from China. The roots vary greatly in form; some being round or ovoid, some turbinate, and others fusiform, or long, slender, and tapering. When in flower, the plant rises from three to four feet in height, with an erect, smooth, and branching stem. The flowers are quite large, and, in the different kinds, vary in color from clear white to various shades of purple. The seed-pods are long, smooth, somewhat vesiculate, and terminate in a short spur, or beak. The seeds are round, often irregularly flattened or compressed: those of the smaller or spring and summer varieties being of a grayish-red color; and those of the winter or larger-rooted sorts, of a yellowish-red. An ounce contains from three thousand three hundred to three thousand six hundred seeds, and they retain their vitality five years.

Soil, Propagation, and Cultivation.—All the varieties thrive best in a light, rich, sandy loam; dry for early spring sowings, moister for the summer.

Like all annuals, the Radish is propagated by seeds, which may be sown either broadcast or in drills; but the latter method is preferable, as allowing the roots to be drawn regularly, with less waste. For the spindle-rooted kinds, mark out the drills half an inch deep, and five or six inches apart; for the small, turnip-rooted kinds, three-quarters of an inch deep, and six inches asunder. As the plants advance in growth, thin them so as to leave the spindle-rooted an inch apart, and the larger-growing sorts proportionally farther.

"For raising early Radishes without a Hot-bed.—Sow in the open ground the last of March or early in April, arch the bed over with hoops or pliant rods, and cover constantly at night and during cold days with garden-matting. In moderate days, turn up the covering at the side next the sun; and, if the weather is very fine and mild, remove it entirely."

Open Culture.—Sow in spring as soon as the ground can be worked. If space is limited, radishes may be sown with onions or lettuce. When grown with the former, they are said to be less affected by the maggot. For a succession, a small sowing should be made each fortnight until midsummer, as the early-sown plants are liable to become rank, and unfit for use, as they increase in size.

Radishes usually suffer from the drought and heat incident to the summer; and, when grown at this season, are generally fibrous and very pungent. To secure the requisite shade and moisture, they are sometimes sown in beds of asparagus, that the branching stems may afford shade for the young radishes, and render them more crisp and tender. A good criterion by which to judge of the quality of a Radish is to break it asunder by bending it at right angles. If the parts divide squarely and freely, it is fit for use.

Production and Quantity of Seed.—To raise seed of the spring or summer Radishes, the best method is to transplant; which should be done in May, as the roots are then in their greatest perfection. Take them up in moist weather; select plants with the shortest tops and the smoothest and best-formed roots; and set them, apart from all other varieties, in rows two feet and a half distant, inserting each root wholly into the ground, down to the leaves. With proper watering, they will soon strike, and shoot up in branching stalks, producing abundance of seeds, ripening in autumn.

One ounce and a half of seed will sow a bed five feet in width and twelve feet in length. Ten pounds are required for seeding an acre.

The excellence of a Radish consists in its being succulent, mild, crisp, and tender; but, as these qualities are secured only by rapid growth, the plants should be frequently and copiously watered in dry weather. The varieties are divided into two classes; viz., Spring or Summer, and Autumn or Winter, Radishes.

Spring or Summer Radishes.

These varieties are all comparatively hardy, and may be sown in the open ground as early in spring as the soil is in good working condition. The earliest spring Radishes are grown as follows: "In January, February, or March, make a hot-bed three feet and a half wide, and of a length proportionate to the supply required. Put upon the surface of the dung six inches of well-pulverized earth; sow the seeds broadcast, or in drills five inches apart; and cover half an inch deep with fine mould. When the plants have come up, admit the air every day in mild or tolerably good weather by tilting the upper end of the light, or sometimes the front, one, two, or three inches high, that the Radishes may not draw up long, pale, and weak. If they have risen very thick, thin them, while young, to about one inch apart. Be careful to cover the sashes at night with garden mats, woollen carpeting, or like material. Water with tepid water, at noon, on sunny days. If the heat of the bed declines much, apply a moderate lining of warm dung or stable-litter to the sides, which, by gently renewing the heat, will soon forward the Radishes for pulling. Remember, as they advance in growth, to give more copious admissions of air daily, either by lifting the lights in front several inches, or, in fine, mild days, by drawing the lights mostly off; but be careful to draw them on early, before the sun has much declined and the air become cool."

Early Black.

Noir Hatif. Vil.

Bulb nearly spherical, slightly elongated or tapering, nearly of the size and form of the Gray Turnip-rooted; skin dull black, rough, and wrinkled; flesh white, solid, crisp, and piquant; leaves of the size of those of the Gray Turnip-rooted. Season intermediate between that of the last named and the Black Spanish.

Early Long Purple.

Rave Violette Hative. Vil.

A sub-variety of the Long Purple, earlier and of smaller size.

Early Purple Turnip-Rooted.

A few days earlier than the Scarlet Turnip-rooted. Size, form, and flavor nearly the same.

Early Scarlet Turnip-Rooted.

Rond Rose Hatif. Vil.

Bulb spherical, or a little flattened,—often bursting or cracking longitudinally before attaining its full dimensions; skin deep scarlet; flesh rose-colored, crisp, mild, and pleasant; neck small; leaves few in number, and of smaller size than those of the common Scarlet Turnip-rooted. Season quite early,—two or three days in advance of the last named.

As a variety for forcing, it is considered one of the best; but the small size of the leaves renders it inconvenient for bunching, and it is consequently less cultivated for the market than many other sorts.

Extensively grown in the vicinity of Paris.

Early White Turnip-Rooted.

Rond Blanc Hatif. Vil.

Skin and flesh white; form similar to that of the Scarlet Turnip-rooted. It is, however, of smaller size, and somewhat earlier. An excellent sort, and much cultivated.

Gray Olive-Shaped.

Form similar to the Scarlet Olive-shaped. Skin gray; flesh white, crisp, and well flavored.

Gray Turnip-Rooted.

Gray Summer. Round Brown. Trans.

The form of this variety may be called round, though it is somewhat irregular in shape. It grows large, and often becomes hollow. It should, therefore, be used while young, or when not more than an inch or an inch and a half in diameter. The outside coat is mottled with greenish-brown, wrinkled, and often marked with transverse white lines. The flesh is mild, not so solid as that of many varieties, and of a greenish-white color. The leaves are similar to those of the Yellow Turnip-rooted, growing long and upright, with green footstalks. Half early, and a good variety for summer use.

Long Purple. Thomp.

Root long, a large portion growing above ground; skin deep purple; flesh white, and of good flavor.

The seed-leaves, which are quite large, are used as a small salad. The variety is early, and good for forcing. When the green tops are required for salading, the seeds should be sown in drills, as mustard or cress.

Long Salmon. Trans.

Long Scarlet Salmon.

This variety has been considered synonymous with the Long Scarlet; but it is really a distinct sort. The neck of the root rises about an inch above the ground, like that of the Scarlet, but it is of a paler red; and this color gradually becomes lighter towards the middle, where it is a pale-pink or salmon color. From the middle, the color grows paler downwards, and the extremity of the root is almost white. In shape and size, this Radish differs nothing from the Scarlet; nor does it appear to be earlier, or to possess any qualities superior to the Scarlet Radish, the beauty of which, when well grown, exceeds that of any other Long Radish.

Long Scarlet. Thomp.

Early Scarlet Short-top. Early Frame.

Root long, a considerable portion growing above the surface of the ground,—outside, of a beautiful, deep-pink color, becoming paler towards the lower extremity; flesh white, transparent, crisp, and of good flavor, having less pungency than that of the Scarlet Turnip; leaves small, but larger than those of the last-named variety.

When of suitable size for use, the root measures seven or eight inches in length, and five-eighths or three-fourths of an inch in diameter at its largest part.

The Long Scarlet Radish, with its sub-varieties, is more generally cultivated for market in the Eastern, Middle, and Western States, than any other, or perhaps even more than all other sorts. It is very extensively grown about London, and is everywhere prized, not only for its fine qualities, but for its rich, bright color. It is also one of the hardiest of the Radishes; and is raised readily in any common frame, if planted as early as February.

Olive-Shaped Scarlet.

Oblong Rose-colored. Thomp.

Bulb an inch and a half deep, three-fourths of an inch in diameter, oblong, somewhat in the form of an olive, terminating in a very slim tap-root; skin fine scarlet; neck small; leaves not very numerous, and of small size; flesh rose-colored, tender, and excellent. Early, and well adapted for forcing and for the general crop.

Purple Turnip-Rooted.

This is a variety of the Scarlet Turnip-rooted; the size, form, color, and quality being nearly the same. The skin is purple. It is considered a few days earlier than the last named.

Scarlet Turnip-Rooted.

Crimson Turnip-rooted.

Bulb spherical; when in its greatest perfection, measuring about an inch in diameter; skin fine, deep scarlet; flesh white, sometimes stained with red; leaves rather large and numerous.

The variety is early, and deserves more general cultivation, not only on account of its rich color, but for the crisp and tender properties of its flesh. It is much esteemed in England, and is grown extensively for the London market.

Small, Early, Yellow Turnip-Rooted.

Bulb of the size and form of the Scarlet Turnip-rooted; skin smooth, yellow; flesh white, fine-grained, crisp, and rather pungent; foliage similar to that of the scarlet variety; season ten or fifteen days later.

White, Crooked.

Tortillée Du Mans. Vil.

Root very long; when suitable for use, measuring twelve inches and upwards in length, and an inch in diameter, nearly cylindrical, often irregular, and sometimes assuming a spiral or cork-screw form; skin white and smooth; flesh white, not so firm as that of most varieties, and considerably pungent; leaves very large.

White Turnip-Rooted.

Bulb of the form and size of the Scarlet Turnip-rooted; skin white; flesh white and semi-transparent. It possesses less piquancy than the Scarlet, but is some days later.

Yellow Turnip-Rooted. Trans.

Yellow Summer.

Bulb nearly spherical, but tapering slightly towards the tap-root, which is very slender. It grows large,—to full four inches in diameter, when old; but should be eaten young, when about an inch in diameter. The flesh is mild, crisp, solid, and quite white. The skin is of a yellowish-brown color; and the leaves grow long and upright, with green footstalks.

Half early, and well adapted for summer cultivation.

Long White.

White Italian. Naples. White Transparent.

Root long and slender, nearly of the size and form of the Long Scarlet; skin white,—when exposed to the light, tinged with green; flesh white, crisp, and mild.

It is deserving of cultivation, not only on account of its excellent qualities, but as forming an agreeable contrast at table when served with the red varieties.

Long White Purple-Top.

A sub-variety of the Long White; the portion of the root exposed to the light being tinged with purple. In size and form, it differs little from the Long Scarlet.

New London Particular.

Wood's Frame.

This is but a sub-variety of the Long Scarlet; the difference between the sorts being immaterial. The color of the New London Particular is more brilliant, and extends farther down the root. It is also said to be somewhat earlier.

Oblong Brown. Trans.

The Oblong Brown Radish has a pear-shaped bulb, with an elongated tap-root. It does not grow particularly large; and, being hardier than most varieties, is well adapted for use late in the season. The outside is rough and brown, marked with white circles; the flesh is piquant, firm, hard, and white; the leaves are dark green, and rather spread over the ground; the footstalks are stained with purple.

Autumn and Winter Radishes.

These varieties may be sown from the 20th of July to the 10th of August; the soil being previously made rich, light, and friable. Thin out the young plants from four to six inches apart; and, in the absence of rain, water freely. During September and October, the table may be supplied directly from the garden. For winter use, the roots should be harvested before freezing weather, and packed in earth or sand, out of danger from frost. Before being used, they should be immersed for a short time in cold water.

To raise Seed.—Seeds of the Winter Radishes are raised by allowing the plants to remain where they were sown. As fast as they ripen, cut the stems; or gather the principal branches, and spread them in an open, airy situation, towards the sun, that the pods, which are quite tough in their texture, may become so dry and brittle as to break readily, and give out their seeds freely.

Use.—All the kinds are used as salad, and are served in all the forms of the spring and summer radishes.

Varieties.—

Black Spanish. Trans.

Bulb ovoid, or rather regularly pear-shaped, with a long tap-root. At first the root is slender, and somewhat cylindrical in form: but it swells as it advances in age, and finally attains a large size; measuring eight or ten inches in length, and three or four inches in diameter. The outside is rough, and nearly black; the flesh is pungent, firm, solid, and white; the leaves are long, and inclined to grow horizontally; the leaf-stems are purple. It is one of the latest, as well as one of the hardiest, of the radishes; and is considered an excellent sort for winter use.

Large Purple Winter. Trans.

Purple Spanish.

The Large Purple Winter Radish is a beautiful variety, derived, without doubt, from the Black Spanish; and may therefore be properly called the Purple Spanish. In shape and character, it much resembles the Black Spanish: but the outside, when cleaned, is of a beautiful purple, though it appears black when first drawn from the earth; and the coat, when cut through, shows the purple very finely. The footstalks of the leaves have a much deeper tinge of purple than those of the other kinds.

Long Black Winter.

A sub-variety of the Black Spanish. Root long and tapering. With the exception of its smaller size, much resembling a Long Orange Carrot.

Long-Leaved White Chinese. Vil.

Root fusiform, sometimes inversely turbinate, about five inches in length, and an inch in diameter; skin white, and of fine texture; flesh fine-grained, crisp, and though somewhat pungent, yet milder flavored than that of the Black Spanish; leaves large, differing from most other varieties in not being lobed, or in being nearly entire on the borders. Its season is nearly the same as that of the Rose-colored Chinese. The plants produce but few seeds.

Purple Chinese.

A sub-variety of the Scarlet, with little variation except in color; the size, quality, and manner of growth, being nearly the same.

Rose-colored Chinese. Vil.

Scarlet Chinese Winter.

Bulb rather elongated, somewhat cylindrical, contracted abruptly to a long, slender tap-root; size full medium,—average specimens measuring about five inches in length, and two inches in diameter at the broadest part; skin comparatively fine, and of a bright rose-color; flesh firm, and rather piquant; leaves large,—the leaf-stems washed with rose-red. Season between that of the Gray Summer and that of the Black Spanish.

Winter White Spanish.

Autumn White. Blanc d'Augsbourg. Vil.

Root somewhat fusiform, retaining its diameter for two-thirds the length, sharply conical at the base, and, when well grown, measuring seven or eight inches in length by nearly three inches in its fullest diameter; skin white, slightly wrinkled, sometimes tinged with purple where exposed to the sun; flesh white, solid, and pungent, though milder than that of the Black Spanish. It succeeds best, and is of the best quality, when grown in light sandy soil. Season intermediate.