Long slender 4-5 inch roots are white inside and out and stay juicy and crisp until quite large. White Icicle radish was listed in catalogs in the late 1800’s and is still popular. According to a specialty produce site, “Diced, sliced or slivered, raw Icicle radishes add crispy texture to salads and relishes. Use to add a peppery accent to tacos, sandwiches, and soups. They can be grilled, braised or roasted. Shred or grate and use as a condiment for sushi.” The “greens” and young seed pods are among the best used in salads.
250 seeds (10 ft row)
A packet sows 10 ft row (250 seeds)
You can sow radish seed around the average last frost date; mid April in zone 7 and continue to sow seed every 2-3 weeks through early summer and again in late summer for production into early winter. You will have plenty of radishes over a long harvest period by succession planting.
Sow the seeds in drill where they are to grow thinly at a rate of 20 seeds per foot and cover the seed with 1/2 of fine soil. The best radishes grow rapidly in potassium rich soils rich in trace elements. Drought and other stress conditions delay growth adversely and affect the crop. Hot temperatures seem to affect even mild radishes making them spicier.
A late crop of oriental type radishes heavily mulched will allow you to harvest the roots into the winter. They can also be stored as a “root cellar” crop where winters are too cold. Small, early radishes so not keep well though the winter.
Most radishes will mature for harvest and if left in the ground past maturity will bolt into seed if they are started from seed early enough in the spring. The abundant pods should be swollen and start to turn gray. We generally will pull the plants and then allow them to further ripen in a dry area. The pods have to be thoroughly dry to easily thrash the pods (on a tarp) and release the seed.