Radishes ( Raphanus sativus) are great microgreens to start with as they germinate quickly in cool or warm conditions and grow vigorously to harvest in 8-10 days.
They are usually picked at cotyledon (true leaf) stage, when they are tender, crisp and spicy. Use to add colour and bite to salads, and as an attractive garnish. Past cotyledon stage, plants can become woody and hot. Older shoots can be added to soups and stocks.
Radishes, especially the coloured leaf varieties, are high in vitamins, minerals and antioxidants, ranking with broccoli as a health-giving food, especially in cancer prevention.
VARIETIES TO TRY
You can grow any radish variety as a microgreen but Rambo is my favourite with its deep purplish-red coloured seed leaves (the true leaves tend to green up). For an extra hot after-blast of flavour, try the east Asian white radish Daikon ( Raphanus sativus var. longipinnatus).