Radishes

Chinese Red Meat Radish

The colorful “Beauty Heart” radish of historic China has 4-inch round roots with white-and-green skin, but the magic is in their rose-red center, which is sweet, crisp, and delicious. A good radish to add color to salads and stir fries; must be grown in cool weather and does best when fall planted. These taste incredible when harvested in the late fall or early winter, sweet and flavorful, almost like a crisp fruit. Sometimes called “Watermelon Radish” at market. 

Japanese Wasabi Radish

The unmistakably pungent flavor of wasabi can clear the sinuses and invigorate the palate. The energizing flavor found in plants like true wasabi and horseradish root can also be found in the Wasabi Radish of Japan. This Daikon type radish packs a wallop of tingling wasabi heat, making it a much easier to grow substitute for the famously finicky true wasabi root. We love to add the peppery flavor to everything, from grated atop stir fries and sandwiches to sliced paper thin to enhance a salad or your favorite Asian recipe. 

Pusa Jamuni Radish

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. 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. 

Pusa Gulabi Radish

This radish was bred to be high in antioxidants. The result: a gorgeous rose-pink color from skin to center. Pusa Gulabi, which means “rose” in Hindi, is a large, cylindrical, full pink winter radish that can also tolerate some summer temperatures. It’s a meaty radish with nice spicy flavor and, of course, is packed with anthocyanin and other healthful antioxidants. A beauty from India! 

De 18 Jours Radish

Old French variety gives unbelievably rapid yields! The name translates as “of eighteen days,” and this radish will yield roots in 18 days under ideal conditions! Round to cylindrical roots are red with white tips; flesh is crisp and juicy. A French breakfast type, often grown under glass for off-season production.