Radish Petit Dejeuner - Renee's Garden
Raphanus sativus
French Breakfast Radishes
EXCLUSIVE – These crunchy elongated beauties color up bright cherry-red with contrasting pure white tips. Worth growing for their showy colors alone, these French specialties are known for their refined shape, juicy, tender-crisp mild flesh and adaptability to a wide variety of conditions. Tuck a handful of seeds in wherever you have a little space as they’ll be ready in no time.
| Cold Winters | Mild Winters | Sun/Shade | Sow Seeds | Days to Germinate | Days to Harvest |
| April-May | Feb.-May Sept.-Oct. | Full sun | 1 in. apart 1/2 in. deep | 5 - 7 days | Approx. 28 |
START SEEDS OUTDOORS
In early spring as soon as ground can be worked, sow radish seeds in well-worked, fertile soil in full sun. Space seeds 1 in. apart in wide rows 6 in. apart. Keep soil evenly moist and well weeded. If first sowing comes up unevenly, replant right away. Sow in late summer for a fall crop.
GROWING NOTES
Sow this quick cool season crop wherever you intend to plant heat-lovers later. Radishes thrive and have crisp flesh and the best mild flavor given consistent moisture. Sow small amounts a week apart to mature before or after summer heat. Thin quick-growing seedlings early to 2 in. apart so roots have room to size up. Protect radishes with floating row covers if marauding birds or flea beetles that chew holes in the leaves are a problem.
HARVEST AND USE
Pull young round roots at large marble size and cylindrical ones at 2 to 3 in. long. If weather turns hot, harvest, cut off tops and store in the fridge. Radishes' flavor is mildest in cool weather, spicier in hot conditions. Picked young and tender, these refined French treats make crispy snacks or attractive appetizers, and add appealing colour and crunch to green salads. Especially delicious sliced and tossed with a sesame flavored dressing.
Product Information
Product Information
Shipping & Returns
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Description
Raphanus sativus
French Breakfast Radishes
EXCLUSIVE – These crunchy elongated beauties color up bright cherry-red with contrasting pure white tips. Worth growing for their showy colors alone, these French specialties are known for their refined shape, juicy, tender-crisp mild flesh and adaptability to a wide variety of conditions. Tuck a handful of seeds in wherever you have a little space as they’ll be ready in no time.
| Cold Winters | Mild Winters | Sun/Shade | Sow Seeds | Days to Germinate | Days to Harvest |
| April-May | Feb.-May Sept.-Oct. | Full sun | 1 in. apart 1/2 in. deep | 5 - 7 days | Approx. 28 |
START SEEDS OUTDOORS
In early spring as soon as ground can be worked, sow radish seeds in well-worked, fertile soil in full sun. Space seeds 1 in. apart in wide rows 6 in. apart. Keep soil evenly moist and well weeded. If first sowing comes up unevenly, replant right away. Sow in late summer for a fall crop.
GROWING NOTES
Sow this quick cool season crop wherever you intend to plant heat-lovers later. Radishes thrive and have crisp flesh and the best mild flavor given consistent moisture. Sow small amounts a week apart to mature before or after summer heat. Thin quick-growing seedlings early to 2 in. apart so roots have room to size up. Protect radishes with floating row covers if marauding birds or flea beetles that chew holes in the leaves are a problem.
HARVEST AND USE
Pull young round roots at large marble size and cylindrical ones at 2 to 3 in. long. If weather turns hot, harvest, cut off tops and store in the fridge. Radishes' flavor is mildest in cool weather, spicier in hot conditions. Picked young and tender, these refined French treats make crispy snacks or attractive appetizers, and add appealing colour and crunch to green salads. Especially delicious sliced and tossed with a sesame flavored dressing.
