Radish harvest season

Radish is best harvested before winter.

Radish belongs to the genus Raphanus in Cruciferae, biennial or millet, and it is best to harvest it before beginning of winter. This is because radish is a semi-cold-tolerant, fleshy root vegetable with poor high temperature resistance. When the average temperature is higher than 25 degrees, its growth will be inhibited, and when the temperature is lower than 6 degrees for a long time, its growth will stop.

The harvesting time of radish varies with varieties and sowing dates: spring-sown radish is generally harvested 50~60 days after sowing; Summer radish grows fast and is harvested 45-60 days after sowing. Radish is harvested 70~ 100 days after sowing in autumn and winter. Radish in autumn and winter is usually harvested 70~ 100 days after sowing, and its growth and development period is relatively long.

Matters needing attention in selecting radish

1, look at the shape

When buying radishes, you must pick the ones with smooth surface, symmetrical shape and no damage. Generally speaking, smooth skin often has delicate meat and better taste. And if there are many potholes and black spots on the surface of radish, it means that radish is not fresh or even spoiled, so don't buy it.

Step 2 look at the size

Radish should not be bought too big, because too big radish is easier to chaff; And radishes that are too small taste worse. It is best to choose a radish with a moderate head. This kind of radish is compact, delicious and crisp.

Step 3 look at the roots

If it is fresh radish, there is generally only one main beard, and the situation of radish bran is relatively rare. If there are two or more radishes, it means that radishes are likely to have chaff. Therefore, when buying radish, it's best to pick only one main beard, without miscellaneous beard, to avoid too many roots, which are likely to be chaff.