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Sun, Nov 4, 12 at 20:32
| When do you growers of this variety pull them?
This is my first year of trying them. They are long and not as hot as the normal variety. Only thing is, some are feeling crunchy when squeezed. Upon closer examination, when cutting them open, they are drying out in the middle. I suspect either water deprivation or leaving them in the ground too long before harvesting them. Any experts? |
Follow-Up Postings:
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| I have very few experience growing radish and the only thing I'm sure is that one must not let their roots be exposed to sunlight. |
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- Posted by Masbustelo 5B Illinois (My Page) on Mon, Nov 5, 12 at 3:01
| The French Breakfast don't get very big, maybe about thumb size. You don't gain much by leaving them in once they have reached this size. The hollow heart might be produced by some type of deficiency including water. If radishes are left in too long and freeze they are pretty much ruined as far as eating quality goes. I dug a pit and buried mine with straw and leaves and insulation board over the top. Supposedly you can keep them over winter like this. A ver. |
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| Beg to differ, in the fall the round ones get to tennis ball size and the tapered ones go 8 inches. A hard freeze will make them mushy, but until then I like to roast the big ones, like turnips. I have no luck with French Breakfast in spring, but they do great in the fall. When they go corky it's time to compost them or cut them up and feed them to the chickens. |
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