Radish is a cool-season, fast-maturing, easy-to-grow
vegetable. Garden radishes can be grown wherever there is sun
and moist, fertile soil, even on the smallest city lot. Early
varieties usually grow best in the cool days of early spring,
but some later-maturing varieties can be planted for summer
use. The variety French Breakfast holds up and grows better
than most early types in summer heat if water is supplied
regularly. Additional sowings of spring types can begin in late
summer, to mature in the cooler, more moist days of fall.
Winter radishes are sown in midsummer to late summer, much as
fall turnips. They are slower to develop than spring radishes;
and they grow considerably larger, remain crisp longer, are
usually more pungent and hold in the ground or store longer
than spring varieties.
Informative articles found on the
How to grow
FB132 Easter Egg Radish
A mixture of red, purple and
white radishes often harvested when marble size for salads,
that are crisp and mild, even when mature. Adds color and zest
W186 Plum Purple Radish
Unique deep purple round roots. Firm white flesh is sweet and mild all season long and never pithy. Hardy and adaptable. Exceptional variety for the novelty market and also for the home gardener. 25-30 days.
W187 Pink Beauty Radish
Pastel pink, round radish. Uniform roots with medium tops. Nice, tender, crisp texture and taste. An eye-catching, top-quality radish. Resists pithiness. 25-30 days.
TRN410 Long Black Spanish
More rare than the round type yet highly sought after, this is another true heirloom radish of Europe and still very popular there. Long 9" black/grey roots have pure white flesh that is crisp and pungent. If the weather is not cold when growing, the Long Black Spanish Radish is rather more spicy than the Black Spanish Round Radish. 52 days.
TRN411 Round Black Spanish
Black radishes have been grown and savored in Europe since the 1500s. With handsome black skins, the large 3-4" turnip-shaped globes have crisp, pungent, spicy pure-white flesh.
A winter variety valued for its strong medicinal properties, ease of growth, and long storage.Fine, fairly hot flavor, good raw or cooked. 50 days.
TCB006 German Beer Radish
The authentic 'Muncher Bier' radish. A favorite snack radish in Germany. Crisp white flesh, oval shaped radishes are highly prized. An heirloom from the Bavarian region of Germany. Our most requested winter radish.
This Czechoslovakia heirloom is beautiful and has a wonderful radish flavor all to itself.
A lovely, golden skinned radish named after the Greek god of the Sun. The white flesh contrasts with the yellow skin for a delightful, somewhat pungent, spring harvest.
TRN379 Rat Tailed
This heirloom radish was grown in the 1860's and originally came from Asia. The amazing edible-podded radish, this variety produces loads of tender, large seed pods that add a delicious flavor to salads and stir-fries, also superb pickled.
Unlike the more familiar radish, which is grown for its roots, the rat's tail radish is harvested for its crunchy pods. The pods resemble chillies, but taste like a young rooted radish. Rat's tail radishes are quick to mature - you can expect to harvest your crop within six weeks.
W188 German Giant Radish
29 days. Immense roots actually grow to the size of a baseball. Great mild flavor, never gets hot or woody.