French Breakfast

AT A GLANCE

An heirloom radish that is crisp, mild and easy to grow. Both the greens and the bright scarlet roots are edible. Quick to mature, it’s one of the first of the spring crops on the table.

More details

SunFull
Germination4 - 7 Days
Sowing MethodDirect to Ground
Days to Maturity30 Days
Seed Count1000
Recommended Soil pH6.0-7.0

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[28 days] The French Breakfast radish has been around over 100 years and performs wonderfully in just about any cool weather conditions. In fact, it’s hard to get it wrong with these superb little radishes. They germinate easily and watered adequately, do quite well in just about any soil. Their oblong roots are startlingly scarlet, tapering off to white at the ends, and the flesh is crisp and mildly spicy when young.

French Breakfast radishes are fantastic in salads or eaten raw with butter and salt. They’re also great grilled or oven roasted, both of which bring out its subtly sweet, nutty flavour. They also make an attractive garnish. Grows best in cool weather and planted in a sunny location.

Starting out

Direct Seed: Sow into well-prepared beds as soon as the soil can be worked in the spring. The soil should be tilled to a depth of at least 16 cm. Radishes prefer well-drained, moderately rich soil and full sun. Avoid soil that is rich in nitrogen, as this will encourage more leafy growth and less energy will go down to the roots. Sow seeds about 1 cm deep about 15-20 cm apart and cover loosely with soil. Seeds will usually germinate within one week.

Thin out the seedlings as necessary (you can eat the greens as well as the roots).

Sow successively every 20 days or so from February to September for a constant supply.


Plant direct
Weeding

Maintenance

Radishes prefer regular watering in dry periods to promote rapid root growth. Avoid fertilizers heavy in nitrogen. Once the seedlings reach 4-5 cm tall, keep mulched and well thinned out so the roots have enough space to grow.

Harvesting

Harvest your radishes once a bulb has formed. Spring radishes mature particularly rapidly; so make sure to pull them before they pass their prime and loose their crisp, mild flavour and texture.

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