Radish

Radishes (Raphanus sativus), though often overlooked, are an important contribution to our dinner and lunch plates. They add a needed acidic and slightly spicy flavor and crunchy texture to dishes ranging from salads to sandwiches, to roasted vegetables. But few people know the journey these little red gems take from the soil in the radish farm to the dinner plate. This article explores the exciting steps that bring a radish from the field to the dinner plate.

Radish Seeds

It all starts with the humble radish seed. Radish seeds range in size from 2 to 3 mm with a smooth, round or sometimes oblong shape. Prior to planting, tomatoes are treated and stored under appropriate conditions for germination, such as temperatures of 60–70°F (15-21°C).

Radish Planting

Radish seeds need to cool weather to grow quickly and cold-tolerant varieties are planted in early spring. In early spring, soil temperatures should be at least 40°F (5°C). Pre-plant fertilization with a balanced granular fertilizer is necessary to maintain soil fertility and to promote radish growth. For more consistent germination, it helps to mix a fine layer of soil with the radish seed prior to planting. Depending on the variety, radishes can be planted every 10-14 days until temperatures reach over 70F(21C).

Growing and Harvesting Radishes

Radishes will typically take around 21-28 days to mature after seeding, depending on the variety. Radishes compete successfully with weeds due to their fast growth cycle, but careful cultivation is still needed to give the crop the best chance of success. Radishes are ready to harvest when roots are ½ to 1” in diameter and can be observed from the surface. The tops can also be pulled up easily to determine how developed the radish is. Radishes are best when harvested about the size of a walnut.

Post-Harvest Handling

At the end of the season it is important to handle radishes correctly to ensure freshness and good shelf life. As soon as possible after harvest, radishes should be placed in a properly ventilated container in temperatures of about 35-45°F (2-7°C), with a relative humidity of 90-95%.

Processing

After harvesting, radishes are taken immediately to processing centers where they are washed, dried and packed in bags. After they are washed they are inspected and graded by size. Depending on the desired end product, radishes can be cut into pieces, diced into cubes, or shredded into thin slices.

Packing

After the radishes are processed, they are carefully packed into bags. Bags are typically polyethylene, polypropylene, or paper-laminate. Polyethylene and polypropylene bags provide superior barrier properties that protect the radishes from season and gas exchange with the environment. Paper-laminating also provides some protection, but is less robust and more susceptible to moisture permeability.

Shipping

Once the radishes are packaged, they are ready for shipment. Radishes can generally be stored at room temperature (32–75°F / 0–24°C) and shipped to their destination within a few days. Since radishes are sensitive to ethylene gas, they are usually shipped in containers that have been flushed with nitrogen to prevent ripening.

Retail

Radishes will usually arrive at a retail shop within a few days of shipment. Upon arriving at the shop, radishes are inspected for signs of spoilage and color, and the bags are then stored in coolers at the optimal temperature of 45-55°F (7-12°C). In order to prevent spoilage, bags should be used on a first-in-first-out basis (FIFO).

This ensures that fresh radishes are always on display.

Preparation

Finally, we get to the last leg of the journey – the kitchen table. Radishes should be stored in the refrigerator at a temperature of 32–41°F (0–5°C) and used within a few days. To prepare radishes, the ends should be trimmed, and the skin should be scrubbed off with a brush. If desired, the radishes can then be sliced into thin slices or diced into cubes. If a recipe calls for cooked radishes, they can be boiled, steamed, or sautéed.

Enjoy

With the proper storage, harvesting, shipping, and preparation techniques, you can enjoy the healthy and versatile radishes all year round. Whether you like them as a simple salad ingredient, a flavorful addition to roasted vegetables, or a crunchy topping on your burgers or sandwiches, radishes always make an exciting addition to your plate.

Conclusion

Radish production is a complex and fascinating process. From the seed selection, to the planting and harvesting, to the packing and shipping, each step plays an important role in getting these treats to our plates. By understanding the journey a radish takes from farm to table, we can better appreciate these tasty vegetables and the hard work that goes into producing them.