In all parts of the country the radish is popular as a side-dish, being used as an appetizer and for its decorative character. It is a poor product, however, if misshapen, wormy, or tough.

Radishes should be grown quickly in order to have them at their best. They become tough and woody if grown slowly or allowed to stay in the ground too long. A light soil, well enriched, will grow most of the early varieties to table size in three to five weeks. To have a supply through the early months, sowings should be made every two weeks. For spring use, the French Breakfast is still a standard variety (Fig. 313).

For summer, the large white or gray varieties are best. The winter varieties may be sown in September, harvested before severe frosts, and stored in sand in a cool cellar. When they are to be used, if thrown into cold water for a short time they will regain their crispness.

Sow radishes thickly in drills, 12 to 18 inches apart. Thin as needed.