Year-round, best in fall and spring
This slightly oblong-shaped variety is specifically resistant to bolting, but be sure to harvest it at maturity to keep it from becoming too hot and woody.
Round and cherry red, this radish is tolerant of poorer quality soils and maintains its crisp and tender textures throughout its summer-long harvest season.
While evidence suggests they were domesticated in the Mediterranean, it is believed that the radish may have originated in Asia. Regardless of the exact origin, it is clear that the radish is used today in both parts of the world, with daikon (a long white radish) being a popular variety in Asian cuisine.
It is suggested that radishes were held to great esteem in ancient Greece where, at the Temple of Delphi, their likeness was modeled out of gold as an offering to Apollo.
Sow radish seeds in moist, nutrient-rich soil in early spring.
Once the tops are up, you can begin pulling them out of the ground. Be sure to pull them when they are mature. This happens relatively quickly in most varieties, somewhere between 3 and 4 weeks after sowing. The slower varieties can take two months to mature. Do not leave them in the ground too long or you may lose their pleasing crispness. Waiting too long to harvest can make them overly pungent as well.
A tangy addition to green salads and cold pasta dishes, radishes contain a good dose of vitamin C. Their bright red “skin” is a sign of anthocyanidins – potent health-boosting antioxidants.
Have you ever wondered what makes a radish hot? That spicy flavor comes from the presence of mustard seed oil.
How to Store:
When stored refrigerated in a plastic bag radishes will keep for about a week. The spicy vegetable also makes a delicious pickle.
How to Prepare:
Generously butter some crusty French bread and layer with thin slices of French Breakfast Radishes. Sprinkle with chopped chives, fresh cracked pepper, and sea salt.