Bacterial insecticides such as Dipel, Thuricide, Javelin, and others have proven effective against the caterpillars. Harvesting Radishes are harvested when the desired size has been reached. The radishes are undercut with a blade for hand harvest or are machine harvested. As soon as possible, cool the radishes to 33 degrees Fahrenheit with high humidity. The spring radishes, especially the French breakfast type, are prone to decay in transit, so temperature control is important for shipping.
Red radishes are used extensively in salad bars, so appearance is important.
Yield Florida's average yield is 2 tons per acre. The information given here is for educational purposes only. Reference to commercial products or trade names is made with the understanding that no discrimination is intended of other products that may also be suitable. By Dr. David Nagel, Extension Vegetable Specialist Mississippi State University does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or veteran status. Information Sheet 1504 Extension Service of Mississippi State University, cooperating with U.S. Department of Agriculture .