How and When to Harvest Radishes for Peak Crispness and Flavor
Radishes mature quickly, and harvesting at the right time is key to enjoying their crisp texture and vibrant flavor. Waiting too long can result in woody, pithy roots with a harsh bite.
When to Harvest Radishes
Most small radish varieties mature in 20–30 days, while larger winter types like daikon can take 50–70 days. Check seed packets for variety-specific timing.
- Spring and summer radishes: Harvest when roots are about 1 inch in diameter.
- Winter radishes: Harvest when roots are full-sized but before the ground freezes.
How to Tell They’re Ready
Gently brush away soil to check root size. The top of the root often pushes slightly above the soil line when mature.
How to Harvest Radishes
- Water the soil lightly before harvesting for easier pulling.
- Grasp the base of the greens and pull straight up.
- Twist off greens immediately to prevent moisture loss from the roots.
Storage Tips
Store radish roots in a perforated plastic bag in the refrigerator for up to two weeks. Keep greens separately for 2–3 days.
My Experience
After years of growing radishes, I’ve learned that harvesting promptly—sometimes even a day earlier than expected—keeps them sweet, juicy, and at their crunchy best.
