French Breakfast Radish
An heirloom from the farmer’s markets of late 1800s Paris, this long, tasty radish is one of the easiest to grow. The elongated shape makes for a perfect dipping vessel or garnish.
JOY MAX QUALITIES:
A beautiful, radish with a sweet, mild flavor. A joy to behold, harvest, and eat!
One of the earliest radish varieties, harvest in just 3 weeks
Fun and easy for kiddos, quick payoff and large seed
Bright red into white gradient looks great pickled or sliced in half with kosher salt
Edible Flowers (if you leave them to bolt): Sprinkle into mixed salads; top soups, hot pasta, and poached fish; add to cider vinaigrette.
Open-Pollinated
An heirloom from the farmer’s markets of late 1800s Paris, this long, tasty radish is one of the easiest to grow. The elongated shape makes for a perfect dipping vessel or garnish.
JOY MAX QUALITIES:
A beautiful, radish with a sweet, mild flavor. A joy to behold, harvest, and eat!
One of the earliest radish varieties, harvest in just 3 weeks
Fun and easy for kiddos, quick payoff and large seed
Bright red into white gradient looks great pickled or sliced in half with kosher salt
Edible Flowers (if you leave them to bolt): Sprinkle into mixed salads; top soups, hot pasta, and poached fish; add to cider vinaigrette.
Open-Pollinated
Say hello to my little friend
Planting Information:
The key to growing radishes is being quick about it. Sow a short row or little patch frequently, thin them quickly, keep them watered, eat them fast, and sow some more.
Radishes require crumbly, well-drained soils. Direct sow 1/2” deep, 2-4” apart any time temps are reliably under 80º. Do succession plantings every two weeks to keep radishes coming. Make sure to thin young seedlings to at least 2” apart so that they can grow full size. For longer, straighter French Breakfast radishes, sow 15–20% more seeds per row than round radishes.
HARVEST: It’s way better to harvest too early than too late, as their flavor will turn spicy and too hot if not picked in their prime. Harvest beginning at about 3-4 weeks when roots are the size of a large marble. Bunch or top and refrigerate. Topped radishes will keep 3–4 weeks in good, crisp condition if kept at 32°F (0°C), 95% relative humidity, and in breathable packaging.
