HINT: To prevent radishes becoming pithy, make sure that they have adequate water to ensure rapid growth. Do not allow to dry out.
Originating in Holland prior to 1949. Oval radish, with cherry red skin & crisp white flesh. Mild flavoured, withstands cooler temperatures. Resists pithiness over an extended period. 25-40 days. 480 seeds
DID YOU KNOW: The peppery, hot flavour of radishes comes from its natural oil which is most concentrated just below the skin. To remove 'hot' flavour prior to eating, simply remove the skin by peeling.
Heirloom dating back to 1840 & first introduced by Jesuit missionaries. Smooth pink-rose coloured skin with crisp white flesh; 5cm diameter. Tall tops - may also be used in salads. Stores well. 27-55 days. 500 seeds
Large, globe shaped roots 2-3cm across with crimson red skin & firm, crisp, mild flesh. 29 days. 800 seeds
Large, white root 40-50cm long. Japanese variety. Use in salads, stir-fry, pickles or cooked. Useful in breaking up the soil. Readily self-sows. 500 seeds
Heirloom dating back to 1865. Scarlet coloured roots with white tip & blunt end. Length 5-9cm with spicy hot flavour. Popular variety and easy to grow. 24-30 days. 600 seeds
Introduced before 1880, this radish was a favourite amongst French market gardeners who thought it to be both attractive & flavoursome. Earlier seed catalogues have described it: "It's beautiful colour makes it one of the most attractive for table use, while its superior quality recommends it to all." Today, French Breakfast is still considered to be a very fine radish.
Pure white skin, with firm, crisp flesh & dark green leaves. 25-30 days. 600 seeds
Mix of at least 10 different varieties. Includes red, pink, white, bi-colour & black in both round and long shapes. 27-55 days. 600 seeds
Heirloom dating back to 1597. Also known as 'Lady Finger'. White, medium-sized radish with crisp, mild flavoured flesh. Does not go pithy when mature. Heat tolerant. 25-35 days. 600 seeds
(Raphanus sativus) Heirloom. Medium sized, crisp, globe shaped, firm radish, with iridescent purple - lavender skin and snow white flesh. Flavour is sweet to hot. Hardy & adaptable to most climates; is able to adapt to partly shady conditions. Attractive variety. 25-30 days. 450 seeds
(Raphanus sativus) Dates prior to 1870's. Bright, red-pink, long, thin, tapered root to 15cm long with similar shape to a carrot. Tender, crisp & mild flesh. 25-30 days. 350 seeds
Chinese heirloom. Also known as 'Red Meat', 'Continental Fancy' or 'Beauty Heart' from the Chinese 'Shin-ri-mei' which means 'beauty in the heart'. Gourmet, turnip shaped radish to 8cm across at shoulder with white skin & red flesh. Tender, sweet & mild - sweeter in flavour than traditional varieties. Colourful in salads. 50-60 days. 280 seeds
Originating from Spain since around 16th century; first introduced to english market prior to 1824. Also known as 'Ramolaccio', or 'Noir Gros Rond D'Hiver'. Large, black root to 7cm across with solid, crisp, pure white, pungent flesh. Stores well. Easy to grow. 53-80 days
Heirloom. White, oval root to 3cm across with cool, crisp, crunchy white flesh. Strong, leafy, green tops which may also be used in salads. 30 days.
(Raphanis sativus) Polish heirloom. Yellow, round to plum shaped, medium sized root with crisp, white, juicy flesh. Mild to medium spicy flavour. Resistant to bolting & splitting. 35-40 days
(Raphanus sativus) Heirloom from South Asia. Grown for its edible seed pods rather than its root. Produces light green, elongated pods which grow up to 15cm long & may be eaten raw, or pickled. Bush to 1m high. Harvest pods while still young for best results. 50 days
(Raphanus sativus) Heirloom. Annual. Round radish with a mixture of different colours including red, pink, purple & white. Harvest in 3-4 weeks. Root remains crisp & mild in flavour even when large. 25-58 days. 600 seeds
(Raphanus sativus) Elongated, ligh pink, flat-bottomed, smooth root to 8cm long with crisp texture & sweet, mild flavour. Slow to go pithy. Stores well in fridge. 25-30 days