Growing ‘Easter Egg’ radishes is an impeccable choice for those who require instant gratification. Sowing to harvest takes only three to four weeks—just slightly longer than it takes to go through security at most major airports.
Named for their round roots in colors of purple, red, or cream, these crisp, mild-tasting vegetables are fun to grow for both kids and beginners. Their large seeds are easy to handle, and they sprout in cool weather, so you’ll never have to break a sweat.
Start seeds two to six weeks before your last spring frost. A great mail-order source is johnnyseeds.com. This year, Easter comes on March 27 this year, so start them around the first of the month for an Easter harvest. Sow them in the garden 1/2 inch deep and 1 inch apart in bands 2 to 3 inches wide. You can also sow them in containers using the same spacing. Keep the soil consistently moist while the plants grow. When a radish reaches the size of a large marble and you can see color on the “shoulders” of the root, it’s time to pick. Grab the radish at the base of the leaves, and pull straight up. Don’t leave radishes in the ground past maturity.
Cut off the greens to toss in salads if you want. Wash soil from the roots. Thoroughly dry any you don’t plan to eat immediately, and store them in zip-top plastic bags in the fridge. They’ll keep for several weeks.
If you miss out on growing these radishes in spring, you’ll have a second chance for a crop in fall. Sow seeds four weeks before frost in fall.
‘Easter Egg’ Radishes
LIGHT full sun or light shade
SOIL Loose, well drained, and slightly acid
SOW Two to six weeks before the last spring frost for a spring crop
Enjoy! Butter-Dipped Radishes
Melt 8 ounces (1 cup) salted butter in a double-boiler over low until thick and creamy. Dip 30 washed and trimmed radishes into melted butter to coat, and transfer to a parchment paper-lined sheet pan. Chill until butter sets, about 25 minutes. Serve with sea salt.