RADISHES 147 



RADISHES 



The early radishes are perhaps the easiest of all crops to 

 grow in an out-door garden. They mature so quickly, re- 

 quire so little care, and furnish so large a crop on a very 

 small plot of ground, that they are especially desirable for 

 school and home gardens. They may be grown successfully 

 where the soil is only four inches deep, so that, if nothing but 

 a box can be found for the garden, these vegetables may be 

 grown in it. 



Radishes are commonly divided into three great classes, 

 based upon the shape of the roots. These are, first, the 

 Round or Turnip-shaped Radishes; second, the Oval or Olive- 

 shaped Radishes; and, third, the Conical-cylindrical or Long 

 Radishes. The first two kinds are now much more com- 

 monly grown than the third, as they mature more quickly 

 and are more satisfactory for table use. 



Radishes also are sometimes classified as to color, there 

 being white, red, yellow, purple, and black varieties. The 

 red or the red and white forms are much more commonly 

 grown than the others and generally are more desirable. 

 There is one exception, however. The Icicle Radish, long in 

 form and white in color, is one of the best for the table, and 

 is easily grown. The flavor is mild and agreeable, the flesh 

 crisp, while the roots remain tender for a considerable 

 period. 



The small brown seeds of the radish vary much in size. 

 Many careful tests have shown that the larger seeds give 

 larger, better, and quicker maturing roots. Consequently, it 

 is worth while for a careful gardener to sort out these larger 

 seeds for planting and throw away the smaller ones. The 



