German Giant radish is a variety of radish that is known for its large size, thick flesh and mild, sweet taste. It is a heirloom variety that has been around for many years and it is often used in the production of giant radishes. Radishes are a cool-season crop, and are typically planted in the early spring or fall.
German Giant radishes are large, sometimes reaching up to 4-6 inches in diameter, and have a white or light pink skin and a white flesh. They have a mild, sweet flavor, with a crunchy texture, and are often used in salads, sandwiches, and as a garnish. They also can be pickled, roasted or added to stir-fries.
To grow German Giant radish, you will need to start by preparing your soil. Radishes prefer well-drained soil with a pH between 6.0 and 7.0. The seeds should be planted in a sunny location, in rows about 1/4 inch deep, about 3-4 inches apart. Water the seeds regularly, keeping the soil consistently moist, but not waterlogged.
German Giant radishes are a fast-growing crop and they typically take about 40-50 days to mature. They are ready for harvest when they reach their full size and the skin is firm and white or light pink in color.
It is important to keep an eye on the radishes as they grow, as they can quickly become overripe and woody if left in the ground too long. Overripe radishes will have a hot and bitter taste.
