French Breakfast Radish

We are having a wet spring in the south Chicago area but I managed to put in some seeds a few weeks ago and we are rewarded with excellent and pretty radishes with excellent micro greens to add to our salads. These were up a bit earlier than scarlet globe. I can't believe many people throw away or compost the tops. Since radishes grow quickly you can get them while they are small and the leaves are still fairly tender and mild. Both parts of the plant are loaded with nutrients and my digestion has improved with just a week of eating them daily - so far all fresh in salads. The little sliced rounds of the root add a pretty pink color and the greens are deep and dark like spinach or kale. They may get spicier as the weather warms and dries but they are excellent now. It's encouraging to get your first harvest of fresh produce in so early in the season. It can be hard to be patient when you sow a garden, try to weed it and nothing seems to be happening. These are a quick reward.

These are fun looking and work well alongside some cheddar and crackers. I didn’t care for them in a garden salad. They love the cold soil and pop-up quickly. The looser the soil, the better, they can get quite long. I like to chomp on a few when I’m out there weeding.

These radishes are delicious. We weren’t the biggest radish fans but these are tender and mild with a peppery hit. All the seeds germinated and they were so easy to grow. Very happy I succession seeded since we eat some everyday. Highly recommend.

My go-to radish, these are quick to come up. I thin them and eat those greens in omelets and salads. Always produces very well and they take a while to bolt. If yours do bolt, you can eat the seed pods - spicy green taste, surprisingly good. The bolted flowers attract bees so I generally allow a few to go. I usually intersperse in my squash bed which helps keep the squash bugs to a minimum. These are a household staple and my favorite radish. Mild and delicious.

We don't grow any radish but French Breakfast. We succession plant them well into spring and pick them small/medium - serve them with a little sweet butter and salt or pickle them. This year we did have some slug damage, but only on those we let get too large.