Homegrown vs. store-bought: May radish test

Radishes are undoubtedly among the first vegetables we plant. We now have our first harvest in the garden, so we decided to test the quality of our radishes. Of course, we also bought a bunch at the supermarket so we’d have something to compare them to. The results were interesting, to say the least. Although I initially thought our homegrown radishes would win hands down, it wasn’t that clear-cut in the end. But let’s take a much closer look at the comparison.

Size clearly favored the store-bought ones

That’s right. In fact, you can see for yourself in our photos. They speak for themselves. Simply put, the store-bought ones are grown somewhere in highly fertile soil, and I’m under no illusion that they aren’t treated with chemicals. At home, of course, we don’t use any fertilizers besides compost. So it’s clear that there are simply no chemicals in our home-grown radishes—and there never will be!

Some of the home-grown ones were cracked and irregularly shaped

In industrial cultivation, radishes grow under conditions that produce nearly identical bulbs. We don’t encounter cracks, wireworms, or any other defects. Moreover, the radishes are then sorted, and the unattractive ones don’t make it to the counter. Some of our radishes are cracked, others are slightly nibbled by slugs. But what isn’t uniform in shape is usually beautiful and unique in every way.

Photo: Radek Stepan

Consistency is virtually the same

When cut open, both radishes are practically identical. If we look more closely at the store-bought ones, we’ll find that they’re a bit whiter. But the homegrown ones are all the more juicy for it. Otherwise, both are of relatively high quality and firm. No watery texture, as is sometimes the case with store-bought radishes.

Tip: Radishes full of worms. That is problem.

The taste favors the homegrown radishes

That’s right, in terms of taste, homegrown radishes are logically better. Among other things, they are characterized by a slight spiciness that is practically nonexistent in store-bought ones. But we have to admit, in all fairness, that the taste of supermarket radishes wasn’t bad at all. They’re simply the real spring radishes, not the winter ones, which were known for their lackluster taste.

FAQ – Frequently asked questions about radishes

When can we harvest radishes?

As early as the end of April.

Are radishes frost-resistant?

To a certain extent, yes.

Do radishes require any fertilizer?

It’s not necessary; ordinary compost is sufficient.

Sources: Author

Photo and photogallery: Radek Stepan