Radish Amethyst Radish

'Amethyst' radish is a unique, award-winning variety that produces small, round, bright purple roots with a slight metallic sheen. The crisp white flesh has good flavour and is slow to turn pithy and pungent. They are easy to harvest thanks to their strong tops. Stagger your sowing from March to August for harvests from April to September.

The radish is a fairly hardy annual or biennial vegetable plant, belonging to the Brassicaceae family. It is mainly grown for its root, which is eaten raw in salads. However, its freshly picked leaves can be used in soups or stews. Probably known since the Neolithic period, the radish is believed to originate from the Far East. The name "radish" comes from the Latin word "radix", which simply means a root. It was widely consumed by the ancient Egyptians, Romans, and in the Middle Ages, in forms probably different from what we know today. The red and white radishes arrived in the 18th century.

Radishes come in an array of shapes and sizes. Whilst most radishes are red or pink, some varieties have white, grey, or black skin. Radishes are generally grouped into two main categories: small-rooted varieties that can be grown most of the year such as round “Easter” radishes or elongated “French Breakfast” varieties; and large-rooted varieties, including Chinese white radish ('Daikon'), black radish, icicle radish and horseradish.

Winter radishes generally have a large taproot with black, pink, or purplish skin and white flesh. The leaves are green and indented, forming a compact clump at the base of the plant. Their taste is often stronger and spicier than smaller-rooted varieties. Winter radishes can be eaten cooked, like turnips, or raw, like carrots. They are very healthy, containing vitamin C, potassium, phosphorus, sulphur, and magnesium. They are known to help digestion and to detoxify the liver and stomach.

Harvesting and storage

Small-rooted varieties are ready to harvest 4 to 6 weeks after sowing. Pick them regularly, as soon as the roots are formed. When left to mature too long, radish roots become hollow and pithy. Fresh radishes are best eaten as soon as possible. The greens can be added to salads or soups.

Large-rooted varieties and winter varieties are harvested 4 to 5 months after sowing. Harvest the roots by gently lifting them with a garden fork. Leave them to dry on the ground before bringing them inside. When left in the ground over the winter months, protect the roots from frost damage by covering them with a layer of straw.

Good to know

Simultaneous sowing of radishes and carrots in the same row is a good way of naturally spacing out your carrot seeds. Once harvested, the radishes will leave room for the carrots to grow. For perfect, crisp radishes throughout the growing season, stagger your sowing (once every 2 to 3 weeks). Radishes are suitable for growing in pots and containers, with good soil and regular watering.