Radishes are generally ready to harvest 30 to 45 days after sowing the seeds. Most radish varieties mature within this timeframe. For classic round radishes like Cherry Belle, harvest when the root diameter reaches about 1 inch. For oblong varieties like White Icicle or French Breakfast, harvest when the root shoulder is about thumb-sized. If left too long, radishes become woody, bitter, and may crack. Radishes prefer cool weather and are often planted in early spring for a late spring harvest or in late summer for fall harvests. They are a quick-growing crop, so many can be harvested about a month after planting. Watching the size of the roots and the green leafy tops (usually 6-8 inches tall) can also help indicate the right time to harvest. In summary:

• Harvest radishes about 4 to 6 weeks (30 to 45 days) after planting.
• Look for roots about 1 inch in diameter or the size of your thumb at the shoulder.
• Avoid letting them grow too large, as they will become woody and bitter.
• Radishes are often grown in cool seasons for best results.

Winter radishes can be left in the ground longer and harvested as needed into colder months, while spring and summer varieties should be harvested promptly.