RADISH

Radishes grow all over the world and come in many shapes and sizes. The classically red round radishes with leafy green tops to the gnarled brown root of horseradish, from the increasingly available watermelon radish (green on the outside, bright pink inside) to black Spanish radishes. And don't forget about the fairly common large and mellow-flavored, cream-colored daikon radishes. They're great raw in salads, but also can be cooked and roasted.

Radishes are hardy root vegetables grown for their crisp, colorful and peppery roots. They can be planted multiple times in a season—and be ready to harvest as soon as three weeks!.

• For a spring planting, sow seeds 4 to 6 weeks before the last spring frost.
• For a fall crop, sow seeds 4 to 6 weeks before the first fall frost.

• sow seeds outdoors about 1/2-inch deep and cover loosely with soil. Space 1 inch apart in rows 12 inches apart. Water seeds thoroughly, down to 6 inches deep.
• Sow another round of seeds every 10 days or so while weather is still cool for a continuous harvest of radishes in the late spring and early summer.