But while ‘Bartender Mammoth’ can reach nine inches long and they are carrot shaped, they’re brassicas, not umbellifers.These heirloom radishes are crisper and less dense than carrots, with a flavor that’s a bit spicier – though they do have a sweet finish.A lengthwise slice makes an appealing garnish or stirrer for Bloody Marys, or a tasty bar snack alongside IPAs or mojitos.In the garden, ‘Bartender Mammoth’ offers the advantage of a bit of extra tolerance for warm weather, unlike most larger radishes.You can find ‘Bartender Mammoth’ seeds in bulk and various packet sizes available at True Leaf Market.A great choice for beginners, and impatient cooks and gardeners, ‘Cherry Belle’ produces just 22 days from sowing.Be sure to keep them evenly watered while you’re waiting – that’s the best way to assure crisp, mildly sweet produce for salads, snacking, and the relish tray.And if you don’t use thin slices of ‘China Rose’ to pep up your tacos or top avocado toast, you’ll be missing out!Daikon and red meat radishes are huge in comparison, growing to a foot or more and sometimes weighing several pounds.They are good for roasting or quick pickles, too, though they’ll lose that appealing pink shade when cooked.Find ‘Crimson Giant’ seeds in various packet sizes or in bulk available at Eden Brothers.Honestly, even if the pods weren’t crunchy, light, and spicy, you might want to grow this variety just to look at it, as an ornamental.The pods do take a bit longer to mature than your average spring radish – about 50 days from sowing.This Burpee exclusive is a ‘French Breakfast’ lookalike, a hybrid derived from this cultivar that’s about three inches long at its peak, in a magenta shade with a white tip.It has a mild taste that isn’t fiery, and is marketed as a microgreen or source of baby greens as well as a full-size spring radish.Just the sight of its blocky, elongated red roots with white tips makes me smile.I was a youthful, overconfident foodie and he was a retired chemical plant worker making his home in small-town Saltville, Virginia when this topic came up.Nowadays, people tend to refer to all cylindrical red radishes with white tips as “French breakfast,” but this type was introduced as a specific cultivar in France in 1879.Old lore has it that the sellers would eat them with butter and salt to tide them over on busy market days.This hybrid grows a little faster than the traditional ‘French Breakfast’ variety, taking just 21 days to reach maturity.The mild, crisp flesh is tasty atop toast, a bagel with cream cheese, or a salad.But you can let ‘German Giant’ grow as large as a baseball without losing texture or altering its mild flavor.And while that’s not long to wait, you might want to pluck a few leaves before the golden orbs form beneath the soil line.If you’re gardening in an area where there’s occasionally a hot spell in early spring, ‘Golden Helios’ is a good choice.While the roots are at their juicy, crisp best if harvested at one and a half inches across, you can let them get a bit bigger without also becoming bitter.You have an extra couple of weeks to pull mature ‘Golden Helios,’ but don’t push it if you want top quality harvests.An Asian radish you’d plant in late summer, harvest in fall, and store for up to eight weeks in the winter, ‘Green Luobo Improved’ is a good choice if you’re growing the ingredients for kimchi.It imparts a light green color to the traditional fermented Korean side dish.The improved cultivar is known for an 80 percent germination rate, uniform fruits, and maturing relatively quickly – 57-60 days from sowing to harvest.But these pale, round brassicas are particularly mild and juicy when enjoyed raw, and the flesh is firm and crunchy.The pale white skin makes them a natural in marinated salads and gazpacho, because they won’t suffuse the dressing or surrounding veggies with pink.They won’t melt when high temperatures hit, but the roots will become hollow, pithy, and bitter – suitable only for the compost.The outsides are white with green shoulders, and the interiors are a bright, cheery, dark pink.‘Mantanghong’ is a hybrid cultivar, improved to deliver more consistently high-quality roots in comparison to older strains.The seeds will germinate until temps plummet below 40°F, so this is a great option to extend the season in fall.And even if you get the plants going in the cool spring temps, they’ll bolt at the first hint of warmer weather.Whether you make your own sushi or just want a crispy daikon to add crunch to stir fry, homemade pickles, or tacos, ‘Miyashige’ is a must.If you tend to take late spring vacations or are a little haphazard in your harvest habits, this is one of the few forgiving globe radishes.But they will stay crisp and grow larger while maintaining the same shape if you leave them in the ground a little longer.While spring-planted European radishes like ‘French Breakfast’ would be stringy and hot at that size, ‘Red King’ stays crisp and juicy, with bright white flesh.Other points in favor of ‘Red King’ are that it’s slow to bolt, and will retain its texture and flavor in the garden for weeks after it reaches maturity.They grow upright, and are tasty as a substitute for kale, turnip, or mustard greens when they’re from two to four inches tall.These hybrid watermelon radishes mature in 60 to 70 days, and are rare among red meat varieties because they can tolerate a little warm weather.No matter the season, ‘Rido Red’ will reliably produce two to four-inch white, round roots that reveal fuchsia-colored flesh inside.If you’ve got picky eaters who don’t like fresh vegetables, sometimes the novelty of this crisp, mild veggie that looks like a tiny watermelon is enough to win them over.Planted in mid or late summer for a fall harvest, though, ‘Round Black Spanish’ is reliable and attractive.At 33 to 35 days from sowing to harvest, it does take a little longer to produce than other spring-planted varieties like ‘Cherry Belle’ or ‘Early Scarlet.’.But if you’re looking for a bright and unusual color to zip up your salads or stir fries, the extra week or so before harvest is a fair trade.You’ll also get the advantage of this hybrid cultivar’s added resistance to some of the diseases earlier strains are prone to.The orbs are two inches wide at maturity, an ideal size for roasting, pickling, or slicing into wedges and salting for a simple snack.As you’d expect if you’re familiar with the “won’t you guide my sleigh tonight?” reindeer, these are bright red!They don’t fly like the red-nosed inspiration for the famous Christmas song, but they do race to the finish, maturing just 25 days from sowing.Thinly sliced ‘Rudolph’ roots are also a hit in those little bread and butter tea sandwiches.A Burpee exclusive, ‘Salad Rose’ is a red daikon type that matures in a record 30 to 35 days, much quicker than other cultivars of this variety.They grow seven or eight inches straight down, with upright leaves you can harvest young to saute, or to stir fry with baby turnip and mustard greens.This classic round cherry red variety offers an extra advantage: ‘Sora’ is tolerant of heat, so you can plant a batch in warmer weather.Even oversize ‘Sora’ roots that are more than a month past full size maintain a crisp texture and round shape.In my childhood gardening days, I thought the splotches of white on the red orbs really set ‘Sparkler’ apart from run-of-the mill radishes.As noted in a few cases above, those varieties take 60-plus days from sowing to harvest, and grow to a foot or longer.Old timers will tell you ‘White Icicle’ has a flavor that is milder and juicier if you harvest when they’re the size of your baby finger.This cultivar makes a glamorous addition to the relish tray and it’s tasty dipped in hummus.I also like to grate or mince them to add to salsa or gazpacho, since they don’t bleed red like some of their more colorful relatives.That is, unless you have a lavish space and lots of radish-loving neighbors, or big plans to freeze the greens or pickle the roots. .

20 Types of Radishes For Containers

Radishes come in many sizes, shapes, and colors like black, white, red, pink, green and purple.But as the name promises, inside, its color recall a watermelon, a white border around the bright pink.It is one of the early maturing varieties of radish, ready to harvest in about 25-30 days after planting the seedlings.Suitable for container gardeners, all these small and early maturing varieties can be harvested just in a month after planting.If other radish varieties are too spicy for you, its sweet and mild taste with a very earthy flavor will attract you.This polish variety has a round shape and unique deep purple color.Harvest this variety in just 30 days and leave space of around 3-4 inches for each seedling to grow.The radish, white icicle has cylindrical 5-6 inches long root, similar to daikon.Growing black radish varieties can be really fun as they look different and taste unique.The Chinese Rose radish has an elongated shape, it’s purple-red on the outside, and white with pink veins on the inside.You’ll be hard pressed to find a much easier and fast harvesting variety of radish than this one.The outer surface is exotic scarlet red with crisp white flesh on the inside.Named after the Greek god of the sun, Helios is another round radish variety.This small sized plump radish grows to about 2-3 inches and is bright yellow.Commonly sold under this name because of the shape resembling easter eggs, this variety of radish is available in an array of white, pink, red, purple, and lavender color.To avoid them from turning hard and bitter harvest when they reach a size of one inch in diameter.As the name suggests this radish quite long tapered root and can reach a length of 18 centimeters.The scarlet red roots and inner white flesh possess a flavor which is not spicy or pungent but mild and sweet.Despite the difference in shape the flavor and nutrition value remain the same in both round and long varieties.Growing up to one to two inches in diameter, the sweet, crispy flesh is a treat to both eyes and tongue.Serve these bright, crunchy delights all on their own, with a bit of butter and salt as the French like, or sliced and tossed into salads. .

How to Eat Every Type of Radish

My favorite way to eat them — aside from popping them straight into my mouth with a sprinkle of salt — is sliced into taco salad with black beans, avocado, queso fresco, and pepitas.Go classic and enjoy with fresh bread, good butter (or vegan spread), and a sprinkle of flaky salt if you want to be fancy. .

All About Radishes

Every seed in a generous packet sprouts and very shortly literally hundreds of radishes are demanding harvest.If a few radishes sliced into a salad or carved into rosettes as a garnish seem to exhaust their culinary possibilities, get ready to discover new and unusual ways to prepare lots of these tangy springtime favorites.Winter radishes such as 'China Rose' and Long Black Spanish' require a longer growing period but are superior to spring types in many ways.The best way to determine when to harvest is to simply push back a little soil to see if a bulb has grown and then pick and taste a few.It's their crisp taste, that extra zing they add to salad and a variety of other dishes that make radishes welcome in the kitchen.They are certainly revered and highly appreciated in the Orient, particularly in Japan where the long, white daikon radish is a major food.The root crop was a common food in Egypt long before the pyramids were built, and was popular in ancient Rome as well.Today, radishes remain a favorite crop for home gardeners because they're so easy and quick to grow.As soon as the garden's soil is workable in the spring, put on some warm clothes and plant a first sowing of radishes.Because most spring varieties mature in less than a month, succession plantings ensure a steady supply of radishes.When warm weather (65 degrees or higher) arrives, stop sowing as radishes will not tolerate heat and will rapidly go to seed.When making succession sowings, keep in mind that the longer varieties of radishes tend to tolerate heat better than the short, round ones.Start in early spring with the small types ('Champion' and 'Burpee White'), followed by the blunt radishes ('French Dressing' and 'French Breakfast'), and finally plant the longer varieties ('White Icicle' and 'Summer Cross').When preparing the soil, avoid fresh manure and organic materials or fertilizers high in nitrogen.This not only keeps root maggots at bay, but also helps the soil retain moisture that could mean the difference between perfect and pitiful radishes.Radishes are superb companion plants, particularly when used to draw aphids, flea beetles, and other pests away from peppers, squash, cukes, and other vegetables.Marinate sliced radishes in vinegar, honey, and soy sauce to serve in a number of Chinese dishes.Sauté them in butter for a minute, and then serve with salt, pepper, and herbs (especially chervil) for a different and unusual side dish. .

Our Favorite Types of Radishes

Crisp, colorful, radishes are early risers, one of the first things to pop up in our gardens and at farmers' markets each spring, giving us the first good crunch of the season.Meant for more than just a supporting role in a nice salad or plate of crudités, radishes are versatile root vegetables, which means they taste great when cooked too—especially when roasted or quickly sautéed. .

Daikon Radish: Types, Nutrition, Benefits, and Uses

Daikon radishes are popularly used in Asian and Indian cooking and known for their potent medicinal properties.It’s cultivated around the world as a food for people and livestock, as well as for its seed oil, which is used in the cosmetic industry.Winter radishes are sown in mid to late summer and harvested during cooler weather (4).This daikon variety has pale, greenish skin, yet reveals a bright pink flesh when cut open.This daikon variety has pale, greenish skin, yet reveals a bright pink flesh when cut open.Daikon is also rich in folate, a B vitamin that’s involved in cellular growth, red blood cell production, and DNA synthesis ( 7 ).Foods rich in folate are particularly important during pregnancy, as this nutrient plays an integral role in the growth and development of the baby ( 8 ).One test-tube study found that daikon extract contained the polyphenol antioxidants ferulic acid and quercetin, both of which have anti-inflammatory, anticancer, and immune-boosting properties ( 9 , 10 , 11 ).Additionally, cruciferous vegetables like daikon offer biologically active compounds called glucosinolates, which break down to form isothiocyanates.Plus, population studies indicate that eating a lot of cruciferous vegetables like radishes may protect against certain cancers, including of the colon and lungs ( 15 , 16 ).What’s more, daikon is high in fiber, a nutrient that may decrease hunger levels by slowing digestion and increasing fullness, which may help boost weight loss ( 18 ).In fact, cruciferous vegetable intake has been linked to a decreased risk of heart disease, certain cancers, diabetes, and neurodegenerative conditions ( 19 , 20 , 21 , 22 , 23 ).Additionally, some population studies indicate that eating more cruciferous vegetables like daikon may help you live a longer, healthier life ( 24 ).Summary Daikon is a low-calorie, high-fiber vegetable that contains plant compounds that may help protect against conditions like heart disease, diabetes, and certain cancers.Steam daikon and top it with a drizzle of olive oil, salt, and pepper for a low-calorie side dish.Serve raw, sliced daikon alongside other veggies with a tasty dip for a healthy appetizer.Note that all parts of the daikon plant can be eaten, including the leafy green tops, which can be added to sautés and soups.Though tiny, they have powerful medicinal properties and have exhibited antioxidant and anticancer effects in test-tube studies ( 25 , 26 ).Summary Daikon can be used in many ways and makes an excellent addition to salads, soups, and curries. .

How to Use Different Types of Radishes - Bon Appétit

That’s why I love radishes—from French Breakfasts, with their diminutive size and oblong shape (fine, they’re my favorite), to spicy Easter Eggs and the mild tasting but visually vibrant watermelon radish.Easter Egg Can be red, pink, white, or purple in color; similar in taste and texture to Cherry Belle. .

What Types of Soil Do Radishes Like?

Radishes of all types are a spicy, crunchy early season root vegetable that rewards you with a harvest within the first month after you plant seeds.It’s wise to prepare your soil during winter to make sure it is well drained, full of organic materials, free of rocks and that it has a slightly acidic pH reading.Radishes of all types are a spicy, crunchy early season root vegetable that rewards you with a harvest within the first month after you plant seeds. .

47 Radish Recipes That Put the Rad Back in Radish

They have a reputation for going raw or pickled, but cooked radishes are sweet and mellow and deserving of your attention too.(4) Anything that demands to be dipped in butter or oil and sprinkled with salt is going straight into our good books. .

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