NEW FOR 2010!! Market growers in 19th C. North America would create colourful "bouquets" of their various-coloured round, summer radishes. We've recreated these heirloom mixes, putting together Pink Beauty, White Beauty and Plum Purple radishes. Because they're all the same shape and roughly the same size they make an extremely attractive market display.
Aka 'Turnip-Rooted Black Spanish'. 80 days. 1824. The large 4-6" roots of this winter radish are almost black-skinned with pure white flesh. Strong flavour and a good keeper. Very popular in Germany in the 1800's, where it was known as 'Rettig' and, according to a Burpee seed catalogue of the time "extensively used throughout the entire winter".
(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. Flavour is fairly hot.
20-30 days. 1879. An old Paris market radish, its shape was known as "olive shaped". An oblong radish, about 2" long, red with white tip whose flesh is crisp and tender. Recommended.
NEW FOR 2010!! 29 days. You can leave this German heirloom in the garden until it's the size of a baseball and it retains its crisp, sweet texture and taste. Mild and never pithy, it can be harvested at any size.
(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. Its considered a winter radish, with recommendations to sow it in late summer for a late autumn/winter harvesting.
NEW FOR 2010!! (25 days) This attractive radish has rose-pink, round roots. The crisp white flesh has mild heat and resists pithiness.
(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.
NEW FOR 2010!! 50 days. Aka 'Purple Podded Radish' 'Japan Radish'. Originating on the island of Java, this radish was brought to North America from Japan in 1866-1867 by James J.H. Gregory of Marblehead, MA. Unlike other radishes, this variety is grown for its pods, not its roots. This was my favourite new introduction this year - it's just an all-around wonderful plant. Easy to grow, it quickly sends up 3-4' stalks smothered in delicately-fragrant purple or white flowers that are loved by butterflies. Hundreds of long seedpods soon develop afterwards that are delicious with a bit of that radish heat - the larger the seedpod, the more heat it has. They're absolutely wonderful in stir-fries, salads or pickles.
Having trouble deciding which heirloom radish to try? Then this mix is for you - made up of radishes of different shapes and colours: China Rose, Plum Purple, French Breakfast and White Icicle.
(55 days) Aka 'Red Meat' radish. Watermelon radish is so unusual that people often assume it's a modern hybrid. Not so! This heirloom daikon-type radish is originally from China and is absolutely gorgeous! Ball-shaped, 3" roots are white to light green on the outside. When you cut them open, they are bright rose pink! They do look like a watermelon, hence the common name they're known by here. This radish is milder than most, with a slightly sweet, crisp taste. It's great raw, roasted, stir-fried, sauteed or in stews. The inside colour intensified with a splash of vinegar. Sow in summer or fall; spring plantings will bolt.
NEW FOR 2010!! Pure white round roots are mildly-hot and not too pungent. Although best when 2-3" in diameter, they resist getting pithy at larger sizes.
(28-35 days) Mentioned in 1865, this is a mild-flavoured radish with long, pure white roots. A 1924 seed catalogue considered it "the finest of all the radishes" for its ability to stay crisp and tender even when fully developed and for its beauty. Heat-tolerant, it has a nice crisp texture and excellent taste.
