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Radish (Raphanus sativus L), which originated from Europe or Asia, is presently cultivated all over the world. In Sri Lanka, Radish is one of the vegetables that can be grown in all agro ecological regions through out the year if adequate moisture is available. Two varieties, Japan ball Rabu and Beeralu Rabu are recommended for upcountry and low country respectively. Long and red/spring radishes that are mainly used for salad and decorative purposes have high demand for hotel industry. In addition, radish is used for pickling and other processing industries. Radish is widely cultivated in the districts of Nuwaraeliya, Badulla, Kalutura and Galle. Among other districts where it could be successfully grown are Kandy, Matale, Gampaha and Ratnapura.

Radish is used as vegetable or salad in Sri Lanka. The major component in the edible portion of radish (per 100g) is water that amounts 94.5%. Further, it contains protein, fat, carbohydrate, fiber and ash, which account 1.0, 0.1, 306, 0.7 and 0.8 grams respectively. The vitamins and minerals (100g) that consists in radish are follows

Methods and Materials


Sow seeds one week before to one week after your last spring frost date, after aged manure or organic fertilizer has been worked into soil. Direct sow seeds inch to an inch deep and one inch apart. Radishes need sun. If they are planted in too much shadeor even where neighboring vegetable plants shade themthey put all their energy into producing larger leaves. Practice three-year crop rotation. Plant consecutively every two weeks or so while weather is still cool for a continuous harvest of radishes. Plan on a fall planting. You can plant radishes later than any other root crop in late summer or early fall and still get a harvest. Care Radishes require well-drained soil with consistent moisture. Thin radishes to about an inch apart when the plants are a week old. You will be amazed at the results. Harvest/Storage Radishes will be ready to harvest quite rapidly, as three weeks after planting for some varieties. Do not leave in the ground long after mature stage, their condition will deteriorate quickly. Cut the tops off short, wash the radishes and dry them thoroughly. Store in plastic bags in the refrigerator. Radish greens can be stored separately for up to three days.

Result and Discussion

Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 cal, largely from carbohydrates.