We offer three types of radish: regular (European), daikon, and podding. Some varieties are organic and/or naturally grown.
Regular radishes have hot, spicy roots that are eaten raw. Can be used in salads, as a appetizer, pickled, as a garnish, etc. The leaves can be a potherb. The tender pods are edible. Seeds are an oil seed, and or can be sprouted. Dehydrated seed sprouts have been used as a salt substitute.
Daikon radish (oriental radish) roots are eaten raw, and are considered medicinal. Roots, young leaves, and flower clusters are marinated, stir-fried, pickled, and used in soups/stews. Young seedlings are cooked like spinach. Pods and seeds are also eaten. Roots and leaves often dried.
Podding radishes do not have useful roots. The pods are eaten fresh, used in salads, boiled, and pickled. Best to harvest when young and tender.
Radishes are a hardy, quick crop that can be ready in 3 weeks. Sow in succession from early spring on. For best quality, keep evenly moist, and pick young.
ALL/Matures 3-9/Harvest 0-2/Yield 100-540/Spacing 2” or broadcast