French Breakfast Radish
Seed Count: Approx. 300 seeds
Days to Maturity: 28
Description: French Breakfast radishes have scarlet skin, and gradates to white at the base. Its white flesh is crisp and mildly pungent. This cute radish features oblong roots that grow 1 3/4" long and 3/4" wide. It has a fast turn around, and is super easy to grow. Radishes are best grown in cool weather, so early Spring, or Fall weather is ideal.
How To Grow
Sowing: Plant at anytime and continuously up until two months before the first expected fall frost. Plant them in very rich, deeply worked soil about 1/2" deep and 1" apart; later, thin the seedlings 4-6" apart. Can also plant in the spring once soil is workable. Since most radishes do not tolerate heat well, it is best to avoid planting them in the heat of midsummer.
Growing: Radishes do well with consistently moist soil, and the addition of organic matter, such as compost. Do not allow the soil to dry out, but also avoid over watering them, as this can cause splitting. If using fertilizers, avoid anything high in nitrogen, because it will cause vigorous tops, and small globes. There is no need to devote whole sections of the garden to radishes. Simply sow them in any empty spaces. They are great companion plants, use them to draw aphids, flea beetles, and other pests away from peppers, squash, and cucumbers.
Harvesting: Radishes can be harvested at any time up to their mature size of 3". The flavor is sweet and crisp. They also store well for the winter. Gently pull radishes from the ground, and brush off dirt. The radish greens are also edible and delicious. Try them stir fried! Radish greens do not store well, so use them as soon as possible. Radishes are great to eat raw in salads, or roasted with other fall root veggies. They’re also great pickled! To save seeds, allow the radish plant to fully mature and send up a flowering stalk; the pods will form and turn from green to brown. Pick the brown pods and allow them to dry for several days. Thresh out the seeds by opening the pods by hand, or by applying pressure to crush them. Store the seeds in a cool, dry place for up to five years.