1824. (53 – 80 days) The large 4-6” globes are almost black-skinned with pure-white flesh. Nice flavour, and a good keeper.
NEW! (30-50 days) 1850. Introduced to Europe by Jesuit missionaries, this radish was described in an 1886 book on market growing as having “firm flesh” and being “excellent for winter use”. Its cylindrical roots grow to 6-8”, are a deep rose with a white tip and do keep well.
1879 (20 – 30 days) An oblong radish, about 2” long, red with white tip.
NEW! (60 days) Originally from Japan, this Asian heirloom is a daikon-type radish with roots 12-15” long, 2-3” wide and bright white. Its mild-flavoured flesh is wonderful raw, pickled or stir-fried. It’s considered a winter radish, with recommendations to sow it in late summer for a late autumn/winter harvesting.
NEW! (25-30 days) This French heirloom radish has 1 ½” round roots that are a rich purplish-red colour on the outside and bright white on the inside. The taste stays sweet and mild all season and the plant can tolerate a variety of growing conditions. Another great one for market growers.
(28 – 35 days) Pre-1896. Mild flavoured, with long roots up to 5”, this radish is well worth growing. Heat tolerant, it has a nice crisp texture and excellent taste.
