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Radish

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  1. Radish, 'French Breakfast'

    Radish, 'French Breakfast'

    *Heirloom*
    While I’ve never actually seen anyone eat them for breakfast (we eat them this way 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” diameter to avoid pithiness.
    26 days. UO

    Packet: 2g (~160 seeds)

    Starting at: $3.50

  2. Radish, 'Sora'

    Radish, 'Sora'

    We do have a tendency to drift toward the unusual and exotic, but there is something entirely satisfying about a classic look done well. Very uniform and high quality red round radishes with good heat tolerance and low incidence of sponginess as they increase in size. After years of growing mixed color bunches for market, Sora was surprisingly and simply beautiful. Crispy with medium heat depending on the season grown. Great results in Spring, Summer and Fall. Crunch crunch...
    28 days. UO, TR

    Packet: 2g (~160 seeds)

    Starting at: $3.50

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