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  24 days. [Introduced 1949. AAS winner.] Round roots, bright red skin, and firm white flesh. Somewhat less susceptible to developing pithiness compared to other varieties. Our sweetest spring radish. Pkt. |
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24 days. [Introduced 1949. AAS winner.] Round roots, bright red skin, and firm white flesh. Somewhat less susceptible to developing pithiness compared to other varieties. Our sweetest spring radish. |
$5.50
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 55 days. [Introduced about 1850 from Europe, having been brought there from China by Jesuit missionaries.] (Rose Colored Chinese, Scarlet China Winter) Plant in early to mid-August. Harvest in late fall before heavy frosts and store. White flesh, rose skin, about 5" in diameter. For winter... |
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65 days. [Originating from the Orient, daikon (pronounced "dye-kon") is the Japanese word for radish.] Considered a winter storage radish, 'daikon' is are juicy and flavorful and can be used fresh in salads, cooked in vegetable dishes, pickled, or grated and mixed with ginger and soy sauce to... |
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24 days. Colorful mix of purple, red, and white round radishes. Longer harvesting period thanks to the variety of types. |
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24 days. Colorful mix of purple, red, and white round radishes. Longer harvesting period thanks to the variety of types. |
$5.50
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(60 days). Our favorite fall radish. Green and white skin, rose and white flesh. Beautiful when sliced or grated for salads. Very forgiving crop -- unlike many radishes, this one will still bulb properly even if crowded or thinned late. Pkt. |
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24 days. Roots are bicolored globes, bright scarlet on the upper portion, and white on the lower third. Medium tops and white sweet flesh. Harvest at 1" diameter. Pkt. |
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$2.25
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$5.50
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