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Red Radishes are more pungent and sharp as compared to the popular white ones but are not nutritionally deficit at all. In fact, the anthocyanins that are responsible for the blush red color make them more nourishing than the white varieties.The red radishes pack quite a punch when it comes to flavor and nutrition! In fact, since the ancient times the radish has been known to have many health benefits. There is even a Chinese proverb dedicated to radishes which states, “eating pungent radish and drinking hot tea, let the starved doctors beg on their knees." The pungency in radishes can be attributed to isothiocyanate which is very intense in red radishes.These are rich in antioxidants such as sulforaphane and Vitamin C. Better digestion, glowing skin, stronger hair are only a few benefits of consuming red radishes.Radishes are extremely useful in treating jaundice, piles, urinary disorders, and liver dysfunctions too. It also makes for an effective cure for constipation and enhances immune system as well. You can eat them raw, cook them or add to salads and sandwiches. Radish leaves can also be eaten.Planting InstructionsPlan a fall planting. Plant 4-6 weeks into fall before the start of the winter.Directly sow seeds 1/2-an inch deep and 1" apart in rows that are 12" apart.Thin to about 2" spacings. Avoid crowding of plants.Growing RequirementsKeep soil evenly moist but not waterlogged.The pests that attack radish can cause the roots to fail to form, tiny shot-holes in leaves of seedlings, leaves to turn dull yellow, curl, stunted - making them brittle and deformed. Common type of pests that affect this crop are Cabbage Root Maggot and Clubroot.Require well-drained soil With pH 5.8 to 6.8. For the best, plant them in a friable soil.Grows best in cool 10-18 C (50 F to 65 F), moist weather. Hot weather reduces quality.