Radish Early Harvest

Early Harvest radish variety is a fast-maturing root crop with a bright red, smooth, and round shape. The time from germination to technical maturity is about 18-21 days, which allows for an early harvest by the end of spring or early summer. The mass of one root varies from 15 to 35 grams, and the flesh is white, juicy, and tender with a pleasant mild spiciness, retaining its crunchiness for a long time. Yields reach 1.4-2.4 kg per square meter, making this variety attractive for growing both in open ground and in plastic greenhouses. The agrotechnology for growing 'Early Harvest' radish is quite simple and suitable for beginner gardeners. Sowing is carried out from mid-April, with plantings repeated every 10-15 days if necessary to obtain a continuous harvest. Seeds are sown in furrows 2-3 cm deep with a distance between plants of 10-15 cm, and it is recommended to cover the sowings with film to protect against frost until germination. The radish is resistant to short-term frosts down to -5°C and copes well with cool conditions. To obtain an autumn harvest, sowings can be made in late July – early August. The 'Early Harvest' variety is unpretentious and resistant to diseases, responds well to irrigation and organic fertilizers. Radish can be grown in the rows between other crops, such as onion, carrot, and potato, which allows efficient use of garden space. The root crops of this variety are widely used in fresh form for making salads, garnishing dishes, or as a healthy and tasty snack. Thanks to its marketable and taste qualities, 'Early Harvest' is popular among dacha owners and professional vegetable growers.