What occurs if radishes remain in the ground too long?

Once radishes are left to grow longer in the ground , they transform from crisp roots to woody, bitter disappointment. Overripe radishes develop hollow centers and cracked skin, which compromise texture. They also lose moisture quickly, getting spongy. You can prevent quality failure if you harvest at the peak of maturity; I've ruined an entire crop with just three more days.

Rescue last-minute radishes with high-heat cooking techniques. Roast them at 400°F (200°C) for 30 minutes to caramelize the sugars. You can stew them in some broth at 180°F (82°C) to soften the fibrous part. Sometimes, I pickle them in a vinegar brine, and they become great to eat, usually within 48 hours, which helps reduce bitterness. I make soups out of neglected radishes regularly.

Avoid overripening by recording harvest dates in your calendar. Check the root shoulders each day in the week leading up to anticipated maturity. Harvest in the cool morning hours before 10 a.m. Sample one radish every three days as you approach maturity. This method saved my last crop of watermelon radishes.

Trashed radishes are great to add to compost. They will help to heat it quickly. Cut them up and bury them in your soil to release nitrogen. They will be stewed in water to become a nutrient-rich tea and plant food. They can hydrate chickens as well. I set aside 20% of the waste roots from my garden for the compost system.

Read the full article: 3 Signs to Know When to Harvest Radishes