When is the best time to harvest radish?

The best time to harvest radish is early summer, late summer, late autumn, early winter and winter.

1, harvested in early summer

In recent years, due to market demand, spring radish has been listed. Spring radish is sown in early spring, usually from late February to early March; Harvest in early summer, and the growth period is generally 25-60 days.

2. Late summer

Summer radish can tolerate high temperature of about 25℃ at seedling stage, so it can be sown in May-June and harvested in July-August. Be careful not to sow too early, otherwise the radish will easily bolt ahead of time, and autumn will be used as a supplement.

3. Late autumn and early winter

In North China and Northwest China, affected by its climate, autumn radish can only be sown from late July to early August every year, and then harvested in late June from 65438+1October to1early October165438+1October.

4. Winter

Radish is a semi-cold-tolerant vegetable, and the optimum temperature is 20℃-25℃, so the sowing date of winter radish should generally be in mid-September, and it can be harvested before frost. Although radish is relatively frost-resistant and can withstand the low temperature of -2℃-3℃, in order to avoid freezing injury in winter, especially the varieties with fleshy roots exposed on the ground, it should be harvested before frost.

Introduction of radish:

Radish (scientific name: Raphanus sativus L.) is a biennial or millet in Cruciferae, with a height of 20- 100 cm, fleshy straight roots, oblong, spherical or conical, green skin, white or red, branched stems, hairless and slightly frosty. The raceme is terminal and axillary, with white or pink flowers and a pedicel length of 1- 1.5 cm. The flowering period is April-May and the fruiting period is May-June.

Historical research The original species of radish originated from wild radish on the warm coast of Europe and Asia. Radish is one of the oldest cultivated crops in the world. As early as 4,500 years ago, radish has become an important food in Egypt. Widely cultivated in all parts of China.