Watermelon Radish: the Bejeweled Veggie


Have you ever looked at a vegetable and were immediately reminded of a Taylor Swift song? When I look at sliced watermelon radishes, Bejeweled comes to mind.

“I can reclaim the land.

I miss you.

But I miss sparkling.” 

Definitely the most fun veggie in my kitchen patch. Big, beautiful, and slightly sweet with a nice crunch. If you have some space for an easy-to-grow and tasty-to-snack root veggie, you’ll want to add watermelon radishes to the seed list for next spring.

Up close image of sliced watermelon radishes to show their bright pink color.

Watermelon radish taste

Watermelon radishes are typically more mild in flavor than your standard radish. However, they get their name more so from the bright pink color than their flavor. Unlike standard radishes, watermelon radishes improve in flavor the bigger they get. Try to hold off on picking these until they are between 2-4 inches wide. The flavor should be mild, slightly sweet, with a bit of a peppery bite. 


Watermelon radishes are full of potassium, fiber, and vitamin C. This makes them great for blood pressure, blood sugar regulation, and overall health. Here are some stats for 1 cup of sliced watermelon radish, according to the USDA:

  • 20 calories
  • 4 grams of carbohydrate
  • 2 grams of fiber
  • 263 mg potassium
  • 25 mg vitamin C

How to eat watermelon radishes

Watermelon radishes are great sliced and served raw. They add a stunning visual to a charcuterie board or vegetable tray with hummus. These radishes are also great served raw in salads. Pickled watermelon radishes are often served on sandwiches. Or, you can cook them by sauteing them in butter or oil to add as a garnish in pasta dishes. 

How to plant

Raw beets and watermelon radishes lined up on a glass-top table.

Plant watermelon radish seeds early in the spring. As a root vegetable, they can handle the cooler weather. You can plant these seeds directly into the ground outside because of their love of colder weather and quick sprouting ability.

Space seeds about 1-3 inches apart. Plant seeds about ½ inch deep and cover lightly with soil. When they’ve sprouted to about 3 inches tall, thin them to 4-6 inches apart to allow them to grow to their full size. After 60 days, they are ready to harvest! Mark your calendar so you know when to check on them.

Grab the Ultimate Kitchen Patch Guide to start your own kitchen garden today!

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