Korean Radish

Korean radish, called “Mu” (무), is an annual or biennial herbaceous plant that reaches 8 – 40 inches in size. There are several types of roots, such as round, cylindrical, and elongated, and the color of the root is also varied, such as white, black, and red.

The place of origin is known as the Mediterranean coast, and it is said that it was brought to China through the Silk Road. There are records of this radish around 400 BC in China. Radish began to be cultivated during the Three Kingdoms period in Korea along with the introduction of Buddhism, and it was treated as an important vegetable during the Goryeo period.

Among the vegetables grown in Korea, radish has the largest cultivated area, reaching 50,000 hectares, and the annual output is 2.2 million tons.

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■ Scientific Name: Raphanus sativus

■ Classification: Brassicaceae

■ English Name: Korean Radish

■ Korean Name: 무 (Mu)

■ Origin: The Mediterranean Coast

■ Cultivation Condition:

ㅇ Radish generally likes a cool climate but is weak against cold and heat.
ㅇ The growing temperature is about 62 – 68˚F, and it tolerates relatively low temperatures, but mature radish suffers damage from the freeze at 32˚F.
ㅇ If there is a lot of sunlight, the above-ground leaves will grow well and the roots will thicken through sufficient photosynthesis. When there is little sunlight, the supply of nutrients is reduced, which prevents the roots from developing and thickening, and the yield decreases.
ㅇ It is a crop that is susceptible to dryness and overwatering. The most suitable condition is that the soil moisture is 60 – 80% of the water volume.
ㅇ If the drought continues, not only does the growth of the radish deteriorate, but the bitterness and pungency of the radish also increase.
ㅇ Radish requires a deep, well-drained loam soil with good water-holding capacity. On hard soils, the flesh becomes hard and the gloss is poor.
ㅇ A pH of 5.5 – 6.8 (neutral to weakly acidic soil) is suitable.

■ Physiological Characteristics:

ㅇ It is an annual or biennial herbaceous plant that reaches 8 – 40 inches in size.
ㅇ The roots come in several shapes, such as round, cylindrical, and elongated, and in several colors, such as white, black, and red.
ㅇ Radishes are vulnerable to cold because their roots protrude outward.

■ Sowing and Planting Seedlings:

ㅇ Germination Time: 2 – 3 Days (above 85˚F), 3 – 5 Days (below 75˚F)
ㅇ Germination Temperature: 50 – 85˚F / 10 – 29˚C
ㅇ Seed Depth: ¼ – ½ ” / 0.6 – 1.3 cm
ㅇ Seed Spacing: 2 ” / 5 cm
ㅇ Plant Spacing: 8 – 10 ” / 20 cm – 25 cm
ㅇ Row Distance: 18 – 30 ” / 45 cm – 75 cm
ㅇ Maturity Days: 70 Days

■ How to Grow:

❍ Sowing Methods:

– Radishes are usually planted in one row. Depending on the variety, the spacing between the rows is usually around 25 inches, and the spacing between plants is about 10 inches. It is common to sow 2 – 3 seeds at a time.
– All plants need space for growth. The roots need room to absorb water and nutrients, and the leaves need room above the ground. If this space is narrowed, the plants interfere with each other and cannot grow properly.
– If you want large and thick radishes, it is better to keep the necessary spacing between the plants from the beginning rather than thinning them later.

❍ Sowing Time:

– Seeds need enough moisture to germinate. It takes 2 – 3 days at temperatures above 85˚F and 3 – 5 days at temperatures below 75˚F.
– In extreme heat of around 90˚F, the sprouts cannot grow well even if they germinate.

❍ Fertilizing:

– When sowing, plant 2 – 3 seeds in one spot in case some seeds do not germinate or are damaged by pests.
– When the seeds germinate normally and 2 – 3 main leaves appear, thin them out, leaving about two seedlings. Then apply the first fertilizer by mixing organic compost with compound fertilizer, taking care not to touch the young seedlings. It is better to weed lightly with a hoe at the same time.
– When 6 – 7 leaves appear, select the last one seedling and thin out the others. Apply the second fertilizer after thinning. This is when the roots get thicker, so increase the amount of fertilizer. After that, kimchi radish does not require any special management.

❍ Transplanting Seedlings:

– Radish takes root straight down into the ground, so if you grow a seedling in a pot and transplant it, the root may split. It is better to sow directly into the ground.

❍ Cultivation Management:

– Radish requires a lot of manure. Growth should be vigorous in the early stages, so add compost and organic fertilizer as a foundation when forming ridges. Then sprinkle the complex fertilizer necessary for growth and a little borax, and plow the ground deeply.
– Radishes that lack nitrogen in the early stages cause growth disorders and turn into radishes with a strong and spicy taste. On barren land, increase the amount of manure even more. Radish, like napa cabbage, grows for about a month after sowing to determine the overall crop.
– Fertilizing too close to the radish root can damage the root or make the stems wither. If you cannot fertilize a little away from the plant, you can spray the fertilizer at the bottom of the radish ridge the day before it rains. The thread-like roots extend far away, so the plant can still absorb the fertilizer.
– The second additional manuring is given after the second thinning (about 15 days later) while observing the growth situation, in the same way as the first.

■ Harvest:

– Harvesting is usually possible about 70 days after sowing.
– Do not water the radish field for about 20 days before the last harvest, and take care not to overwater. If a lot of moisture remains until late, the surface of the radish will crack and the storage capacity will be poor.
– Before the radish harvest season, when the radish leaves reach their peak, pluck the lower leaves for better root growth.
– When the body of the radish freezes, the wind picks up the radish, making it impossible to store and tasteless. Pluck and store the radish before it freezes in sub-zero weather.

■ Storage:

❍ If you have a large amount, you can dig it up, bury it, and eat it one after another.
❍ If you put a small amount in a plastic bag and place it in a cool veranda, you can eat it without spoiling during the winter.

■ Use:

Salad, Side-dishes, Jeon, Pickling, Stew, Soup, Etc.