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Meet one of the easiest and fastest vegetables to grow, RADISHES. CULINARY VEGETABLES such as these are excellent for adding flavor to many dishes. This specific collection is geared toward those who love to flavor their meals with fresh cut vegetables. This heirloom assortment is good to be planted in the current growing season, or in the season to follow.

SOWING. Spread a handful of seeds across the soil, and when germinate, let them grow for a bit, until they reach a height of 4 cm high. Then, thin out the weakest seedlings, producing a distance that’s just enough for plants to be apart from each other. Sow anytime between April and August — the later your sowing date, the later the harvest date will be. If you’re really going for radishes and sowing more than one row, space rows by 15cm. Water every two days to avoid tangy taste

HARVEST. It will take 4-8 weeks for the radishes to become ready for harvest. They mature quickly, so radishes should be checked frequently as they grow. Don’t leave them in the ground for too long. When mature, pull the roots and cut off the leaves. Store in the refrigerator and use them in a week or two.

GET CREATIVE IN THE KITCHEN. Crunchy and mildly spicy — that’s the perfect description of delicious if you ask us. Eat them fresh as a snack or chop thinly for salads — they work wonders for your taste buds both ways. Radishes stay fresh in the refrigerator for up to a month, and up to two weeks in room temperature.

CARE & STORING: If storing the seeds, simply make sure that they are kept in a dry, cool and dark location. Placing them in a ziplock bag and pressing out all of the air is a good idea if they are taken out of their original packaging.