21 days. Long tapered French heirloom radish traditionally eaten for breakfast with salt and fresh, buttered bread. Red, cylindrical radishes have white tips and mature earlier than round radishes. In addition to that sharp bite in your salad, radishes are packed with nutritional benefits. They have as much potassium as bananas and are rich in Vitamin C, folate and magnesium. Who knew?
25 days. Here is a colour you don't see every day in the radish department. Globe-shaped radishes have bright purple skin and crisp, juicy white flesh. They are high in vitamin C as well. Purple Plum holds well in the field, rarely cracking. Try them at market bunched with Pink Beauty for a visual treat.
26 days. A beautiful radish with great taste. Crisp, white flesh resists pithiness. Taste is mild to medium-hot. Roots are rose pink, uniform and very attractive. Upright tops make for beautiful bunches for market.
28 days. Long and tapered like French Breakfast but pure white instead of two tone. Roots reach 10-12 cm in length, longer in deep well dug soils. Flesh is mild and crisp and the skin is quite thin. Grows best in cool moist conditions.