(Raphanus sativus) Radishes belong to the cabbage family and are grown for their swollen root. They are believed to have originated in Southeast Asia. We sell a wide variety of heirloom radishes, including both small (salad type) and larger, winter storage types. Growing radishes is easy. They may be planted in spring or fall, and in most locations, right through summer as well. Be sure to read the variety description and determine weather it is a spring (small/quick maturing) or winter (large, longer maturity period) variety. Spring radishes can be grown any time as long as they are provided relatively mild weather (extreme heat causes them to bolt). Winter radish, on the other hand, needs to be timed to mature over a longer period, ideally maturing in the fall and winter (with some exceptions such as Chinese Red Meat radish, which can be sowed just about any time). Direct sow radish seeds where they are to grow, as they do not transplant well. Amend beds with compost. Spring Radish: Direct sow spring radishes starting 4 weeks before last frost date. Sow seeds 1⁄4-1⁄2 inch deep. You can succession plant every two weeks for the quick growing varieties like French Breakfast or Purple Plum. Radishes will mature in just 18-30 days! Be sure to harvest them promptly, as leaving them in ground to long will result in "pithy" or woody roots that taste bad. Cracking can be a result of irregular watering, so aim to keep the water consistent. Winter Radish: Sow winter radishes in late summer, about 2 months before expected first frost. Direct sow and thin to 4-6 inches apart; the roots need plenty of room to make a good bulb. Radishes like rich, well-drained soil and plenty of moisture.
60 days. A wonderful Chinese delicacy! It’s a daikon type radish with the most glossy, smooth leaves, ideal for fresh eating! The white, cylindrical roots reach 6-8 inches and are very similar to white icicle radish. We are enamored with this no-waste radish. The greens are so unlike other radish leaves: they have no spiny hairs, and are tender, glazed and sweet like spinach. A variety from China that is so versatile, amazing in stir fry, soup and salad. Sow in summer for fall harvest.
A glorious study in the magnificent colors of the natural world, this radish is a soft lavender-to-purple color from pith to skin and boasts amazing, spicy flavor to match! An exceptionally nutritious root crop, this variety works wonderfully sliced thin and eaten raw or pickled, perfect for those who like a spicy, pungent radish. Market farmers will find this most rare gem is a show stopper with curious customers. This tasty heirloom will occasionally produce a few white-rooted radishes. An antioxidant packed variety from India. It’s best grown as a fall radish.
We love this super-sweet Chinese variety, and it is fully red from skin to heart, making for beautiful red pickles; it is delicious in salads, soups, stir fries and just can’t be beat for a wonderful, juicy, fresh eating radish! This variety is also high in antioxidants, making it a nutrient-dense veggie perfect for the cool season when the winter vegetable selection dwindles. For best flavor and root development, be sure to plant in the late summer to early fall. Expect a bit of variation in this variety; some roots will produce white centers.
50 days. Completely unique. The Red Rat’s Tail radish is praised for its many tender, crisp, purplish seed pods rather than its root. The plants are exceptionally easy to grow, and highly rewarding, too, producing oodles of lightly, spicy pods that can be compared to a pungent green bean! Pick pods when they are tender and young, about 5-6 inches long. They can be eaten raw, cooked or even pickled. A South Asian delicacy.