Sora Radish

Growing Instructions

Radishes are one of the easiest vegetables to grow, and Sora is no exception. They prefer the cool parts of the growing season, but Sora’s claim to fame is its tolerance for warmer weather. To plant, sow into a sunny garden bed or container with loose, well-draining soil. Sow the seeds about 1/2" deep and 1" apart in rows, with rows spaced about 6" apart. They germinate very quickly, often within 3-7 days. Once the seedlings are up, thin them to about 2" apart. Consistent moisture is key to good radishes. Water regularly and keep the soil slightly moist. The consistent moisture ensures rapid growth, which leads to tender, mild radishes. If radishes grow slowly or go dry, they tend to become spicier and woodier. Full sun is ideal, but Sora will tolerate partial shade, especially in late spring.

Harvest, Storage, and Use

Sora radishes grow very fast. Most will be ready to harvest in about 25-30 days from sowing (depending on weather). Keep an eye on their size by brushing aside a bit of soil at the base of the greens. When the shoulders of the radish are about 1" across, it’s time to pull them. To harvest, simply grasp the bunch of greens and pull straight up. If the root resists, water the area first or loosen the soil around the root. Don’t leave mature radishes in the ground too long, as even Sora will eventually get a bit spongy and woody if oversized or very old. Once pulled, cut off the leafy tops leaving a half-inch of stem and the thin tail root to help keep the radish crisp and fresh. If storing radishes, keep them unwashed in the refrigerator crisper in a plastic bag or container. They’ll stay crisp for about a week or a little more.

Sora radishes have a crisp bite and a mild peppery flavor. Slice them fresh into salads for a crunch, layer on sandwiches or tacos for a zesty kick, or simply eat them whole dipped in a little salt or butter in the French style. They also make fantastic quick pickles. Simply slice or julienne them and marinate in vinegar, sugar, and spices for a few hours to create a tangy relish perfect for tacos or burgers. And don't toss those greens! Radish greens are edible and nutritious, with a flavor similar to mustard greens. You can sauté them with garlic and olive oil, add them to soups, or blend into pesto.