French Breakfast Radish Seeds - (Raphanus sativus)
- Seed Count:
- Approx 300 seeds per pack
- Days to Maturity:
- 20-30 days
- Days to Germination:
- 4-10 days
- Plant Spacing:
- Light Preference:
- Full sun to partial shade
- Soil Requirements:
- Sandy loam
- Heirloom, Non-Hybrid, Non-GMO seeds
French Breakfast Radish - Sweet, Crunchy, Cylindrical Roots
This is the radish for those who don’t like the spicy, hot bite of regular radishes. This heirloom treat has been loved for its sweet, mild flavor and crunch in the French markets since the 1880s. It appears the name came from Paris produce sellers snacking on these radishes mid-morning, dipping them in butter then sprinkling with a pinch of salt.
The sweet-salty-peppery flavors mingle beautifully when sliced lengthwise, lightly buttered and salted in the French tradition, making easy and handy appetizers.
You’ll notice the pronounced radish aroma as you slice or bite into it, but without the aggressive spicy heat with most other radishes. The excellent crisp crunch leads to a mellow, gently mild spice that finishes with an almost sweet finish, especially when grown in rich soil.
A wonderful, tangy counterpoint in sandwiches or salads without taking over the other flavors. Really enjoyable as a contrast with a robust, hearty breakfast.
Also known as Breakfast radish, Flambeau, Flambo and Les Radis Petit Déjeuner, both the root and leafy greens are eaten.
Oblong and cylindrical roots 1 1/2 - 2" long and 3/4" in diameter, rose-scarlet flesh with white tip. Loved for its distinct sweet mild flavor and succulent crunch. French Breakfast radishes have edible, leafy greens. Heirloom grown since the 1880's.
The radish is indigenous to Europe and Asia. Domestication is believed to have occurred 5,000 years ago. Radishes were well known to the Greeks and Romans. This heirloom treat has been loved for its sweet, mild flavor and crunch in the French markets since the 1880s. It appears the name came from the habit of Paris produce sellers snacking on these radishes, dipping them in butter then sprinkling with a pinch of salt mid-morning. The French nickname of “Les Radis Petit Déjeuner” directly translates as breakfast radish.
Radishes are mostly eaten fresh. Great in salads, sliced with salt or pickled. They make easy and handy appetizers when sliced lengthwise, lightly buttered and salted in the French tradition. The mildly peppery flavors mingle well with sweet cream cheese, aged soft cheese, butter, and salt. Grilling brings out subtly sweet and nutty flavors for a more involved, well-rounded treat.
Harvest radishes as soon as they are mature, if you let them them go too long they will be tough and woody.
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I hate radishes - or so I thought. This is the best tasting radish I have ever met. They are delicious cooked, canned and raw. They have a good size, mild heat' a nice crunch and are easier to grow than most radishes. I can't wait until spring to get more. Mine were not as prolific for a fall planting but we had little rain and hot temps.