1.Sowing & Germination

Radishes are the "instant gratification" crop of the garden. They are perfect for children or first-time gardeners because they sprout and grow so quickly.When to Plant:Spring: Direct sow as soon as the soil can be worked (4–6 weeks before the last frost).

• →Fall: Sow again in late summer/early autumn once the heat breaks.
• →Sowing Method: Direct Sow ONLY. Radishes mature so fast that transplanting them causes more harm than good.
• →Sowing Depth: 1/2 inch deep.
• →Spacing: Sow 1 seed every inch. Thin to 2–3 inches apart once they sprout. If they are crowded, the roots will stay thin and "wirey" instead of forming round bulbs.
• →Succession Planting: Because they mature so fast, sow a small row every 7–10 days for a continuous harvest.
• →Germination Time: 3–7 days.

2.Growing & Care

• →Watering: Consistent moisture is the secret to a mild radish. If the soil dries out and then gets soaked, the roots will split. If they don't get enough water, they become incredibly "hot" and spicy.
• →Feeding: Do not use high-nitrogen fertilizer. Too much nitrogen will give you massive green leaves but tiny, shriveled roots.
• →Pest Alert: Flea Beetles (which leave tiny "shotholes" in the leaves) are common. While the holes look bad, the radish root is usually fine. Covering with a lightweight row cover at planting prevents this.

3.Harvest

• →Days to Maturity: 22–30 Days.
• →When to Pick: Harvest when the root is about 1 inch in diameter (the size of a large marble or a cherry).
• →Don't Wait: If you leave Cherry Belle in the ground too long, it will become "pithy" (a spongy, dry texture) and unpleasantly spicy.
• →Method: Simply grab the base of the leaves and pull straight up.

4.In the Kitchen

• →Storage: Immediately cut off the green tops (they pull moisture from the root). Store the red bulbs in a container of water in the fridge for ultimate crunch, or in a sealed bag for up to 2 weeks.
• →The Greens: The leaves are edible! They have a peppery bite and can be added to salads or sautéed like spinach.
• →Culinary Use: Beyond salads, try them sliced thin on buttered toast with a sprinkle of sea salt—a classic French snack.