The Demo Garden Blog

Harvesting is underway in the Demo Garden! Radish and lettuce are cool-season vegetables, traditionally planted for spring or fall harvest. Vegetables featured in this post are selected radish and lettuce varieties (days to maturity) from the Victory Garden and New Varieties beds, 1 & 5, respectively.

Radish – Raphanus sativus:

• Lutea Carrot (45 days). This radish, disguised as a carrot, is deep yellow with white flesh and a tapered shape. Mild in flavor, it can be enjoyed raw, but is frequently added to recipes such as sauerkraut, kimchi, and stews. 
• Icicle Short Top (28 days). This mild, white-flesh radish grows up to 6 inches long and is typically eaten raw.

Additional information about radishes is available in the Kansas Garden Guide (page 174).

After Harvest:

• Store radishes for up to two weeks in the refrigerator. Remove tops and place radishes in a plastic bag layered with damp paper towels to prevent drying out. Rinse before eating to remove any remaining dirt.  
• To freeze sliced radishes, blanch (boil for two to three minutes then cool immediately in ice water), then drain. Place in freezer bags, label with date, and place in the freezer for up to 2 months¹.

The Kansas Garden Guide has more information about avoiding food-borne illnesses related to vegetable harvest and storage¹.

Lettuce – Lactuca sativa:

Like radishes, lettuce grows best in cooler weather and becomes bitter and less desirable when temperatures exceed 80°F². We recently harvested the following new and interesting varieties of lettuce.

• Catalina (37 days). A bright red, oakleaf lettuce. It is a tango type, featuring red, curly, and fringed leaves with a mildly tangy flavor.
• Gatsbi (52 days). A small bibb lettuce with rounded, cabbage style leaves. This brightly colored green lettuce features a soft, faded green-to-white core.
• Purple Fusion (55 days). A cross of romaine and looseleaf types, with open heads and bold green leaves tipped in burgundy. This heat-tolerant variety, with dense hearts and thick ribs, is a potential summer favorite.

Additional information about lettuce and other leafy greens is available in the Kansas Garden Guide (pages 158-159).

“Because most leafy greens are grown near the ground, it is important to rinse fresh produce under running water before consumption.”

— Karen Blakeslee, Kansas State University food scientist

Next up –

In future posts, we will describe harvests from other areas of the Demo Garden and activities related to botanical dyes. Stay tuned…

References

1. McMahon, R., Cloyd, R., et al. (2023). Kansas Garden Guide (Chapter 13,  Harvesting and Storing), accessed May 16, 2025 at: https://bookstore.ksre.ksu.edu/pubs/kansas-garden-guide_S51.pdf
2. Masabni, J. (n.d.) Lettuce, Department of Horticulture, ArgiLife Extension Texas A&M System, accessed May 16, 2025 at: https://aggie-horticulture.tamu.edu/vegetable/wp-content/uploads/sites/10/2011/10/lettuce.pdf