Radishes.
In London the Radishes you buy are often big and coarse. You must try to grow them as the French eat them—crisp, small, clean, and pungent, but not acrid. There are several kinds, as you probably know—some red, some white, some round like Turnips, and some long like little Carrots. The long ones, if you fancy them, should be sown in spring, and the round and oval ones in hot weather. It is of no use to try to grow Radishes in rough, lumpy ground. Your soil must be finely broken and raked before you sow your seed. If you live in a warm district you can make your first out-of-door sowing in February, but this would be too early in cold climates. Radishes must grow quickly and be eaten while they are young, or they are not worth having. On this account you should sow a tiny pinch of seed every fortnight, rather than a whole packet at once. They must be well thinned, as crowded plants make big leaves and poor Radishes. In early spring give them a sunny place, but when the warm weather comes sow in partial shade.