RADISH 



1761 



Radish 



The radish belongs to the mustard fam- 

 ily (Cruciferae), and has a fleshy, pun- 

 gent root. Radishes are commonly eaten 

 raw, with salt. The radish grown for 

 summer use is an annual, while the 

 winter radish is a biennial. The flower 

 stalks are branched about three feet high, 

 and have white or lilac-colored flowers, 

 but never yellow. The seed is two or 

 three times larger than the turnip seed 

 and more variable in size. It is claimed 

 from experiment stations that the larger 

 seeds germinate better and produce bet- 

 ter roots than the smaller. 



Culture 



Radishes are easily cultivated, are vig- 

 orous growers and the roots of some of 

 the earliest varieties, under favorable con- 

 ditions, may be ready for use in three 

 weelfs after planting. The plants are 

 frost-resistant in considerable degree, and 

 may be sown earlier than many other 

 vegetables, for early use. The small tur- 

 nip-rooted variety is one of the earliest, 

 but seed may be sown at any time during 

 the season, for fresh, tender roots a few 

 weeks after sowing. Seeds are usually 

 planted in drills, and thinned to the 

 proper distance. 



Winter radishes are grown in much the 

 same manner as turnips and may be 

 stored in pits or cellars. For this kind 

 the seed is sown in June or July, or, in 

 the Southern states, in August, and for 

 this purpose the larger rooted varieties 

 are generally planted. 



Varieties 



Varieties differ greatly in size, color, 

 form, texture and taste. The following 

 are among those in common use: 



French Breakfast. — This variety is 

 small, but one of the best very early kinds 

 for the markets. It is not desirable for 

 home use, because it remains in good con- 

 dition but a short time, and the average 

 family will not consume them fast enough 

 to save the main crop. When grown for 

 the market this objection does not obtain. 



Early White-Tipped Scarlet. — This is a 



turnip-shaped variety, handsome, round, 

 early, and matures very quickly. 



Early Deep Scarlet. — This variety is 

 just what its name indicates — early in 

 maturity, and deep scarlet in color. 



Long Scarlet Short Top. — A variety 

 having long roots, scarlet in color. 



White Strasburg. — Grows to a medium 

 length, flesh white and tender, and one 

 of the best for summer use. 



Rose. — The skin of this variety is of a 

 pinkish color, and it is one of the most 

 popular for winter use. 



Black Spanish. — The skin of this va- 

 riety is very black, flesh white, firm, ten- 

 der, but very hot, biting and pungent. It 

 is a winter radish and, for certain pur- 

 poses, considered very good. 



Granville Lowther 



RADISH DISEASES 



The following diseases of radish will 

 be found under Cabbage Diseases. 



Black Rot, Club Root, Damping Off, 

 Downy Mildew, White Rust 



RADISH PESTS 



The following pests of radish will be 

 found under Cabbage Pests. 



Cabbage Worm, Harlequin Cabbage 

 Bug, Hop Flea Beetle, Radish and Cab- 

 bage Maggot. 



Bean TuRrps. See Bean Pests. 



Garden Sing 



A. L. LOVETT 



Limax agrestis Liinn. (?) 

 The garden slug, during a protracted 

 wet spell, is a most annoying and de- 

 structive pest of garden crops. These 

 repulsive, slimy, slow moving creatures 

 are usually termed snails, but are prop- 

 erly called slugs. 



There are several species of slugs and 

 some snails which attack cultivated crops. 

 Slugs occur all over the world but are 

 more abundant and a more injurious pest 

 in humid climates; their size and habits 

 make it very easy for them to be trans- 

 ported from place to place. The one 

 under discussion, if Lim.a.r agrestis, is an 

 imported species. 



The host plant list is a long and varied 

 one. A variety of greenhouse plants are 



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