(Raphanus sativus) While I’ve never actually seen anyone eat them for breakfast (we eat them like this any time of the day!), they are traditionally split lengthwise and drizzled with butter or olive oil, a sprinkle of salt, and served as a simple but elegant appetizer or palate cleanser between dishes in a meal. Oblong roots are crisp and sweet, 2/3 scarlet red with a white tip. Best harvested as young roots about ¾” in diameter to avoid pithiness. Some breeders have steered this variety towards a very long, slender form, but our preference is for roots approx 2.5" long by 3/4" in diameter at prime harvest. We've done a lot of selection work on this one over many years.
26 days. UO, TR

Packet: 2g (~160 seeds)

*This seed has tested negative for both Black Leg (Phoma lingam) and Black Rot (Xanthomonus campestris) as required by the WA Dept of Ag crucifer seed quarantine.

[split]

Growing Info

SOWING:

Direct sow early Spring to Fall.

Note: Keep soil moist for the tastiest and crunchiest radishes!

PLANTING DEPTH:

1/2"

SPACING:

4-6" at 12" between rows.

EMERGENCE:

3-7 days @ soil temp 65-85F

LIGHT:

Full sun to part shade

FERTILITY:

Moderate. Prefers well-drained, evenly moist, crumbly, and well-balanced fertile soil with a pH of 6.0-7.

ADDITIONAL NOTES:

Loose and deep soil will result in long, straight roots!

Floating row covers will help to prevent damage from flea beetles and cabbage root maggots.

Harvest promptly to avoid pithy roots!

Radish, 'French Breakfast'