Washington · Garden vegetables

Radish season in Washington

Typically mid-April to mid-October, with peak mid-May through mid-September.

Hatched chalk = early and late shoulders; solid = peak.

West-side growers harvest spring through fall; the cool maritime summer keeps roots crisp.

At a glance

Early

From mid-April — first pickings, lighter supply, best prices come later.

Peak

mid-May through mid-September — full stalls, full flavor. This is the stretch to plan around.

Late

Through mid-October — quantity for preserving, and the stalls start dealing.

Season length

about 26 weeks end to end, shoulders included.

Radishes

Look: Roots about an inch across with bright, unblemished skin and perky green tops.
Feel: Firm and heavy with no give or sponginess when you squeeze the root.
Smell: Little scent when whole — a sharp sulfur whiff means the bunch is past its best.
Tip: Buy them with the tops still on and springy — limp leaves give away radishes that sat out overnight.
Keeps: Fridge in a bag with the tops cut off; they stay crisp about two weeks.

Chasing the season?

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The whole national sweep · everything in season in Washington

Frequently asked questions

When is radish season in Washington?

In Washington, the radish season typically runs mid-April to mid-October, with peak availability mid-May through mid-September. Exact weeks shift a little with each year's weather.

Can I pick my own radishes in Washington?

Rarely offered u-pick — grab spring and fall bunches at farmers markets and farm stands instead. The best market weeks are mid-May through mid-September.

How long does radish season last in Washington?

about 26 weeks end to end — mid-April to mid-October. The early and late shoulders are real but lighter; the solid stretch of chalk on the band is the sure bet.