Horti Tops® Radish Saxa 2

Radish Saxa 2 (Raphanus sativus)

The Quick Satisfaction Vegetable

Radishes deliver nearly instant gratification in the garden. Plant seeds and just 25-30 days later you are pulling crisp, spicy roots from the soil. This makes them perfect for impatient gardeners and for teaching children that vegetables come from the ground.

Beyond the Basic Red Radish

Cherry Belle: The classic small, round, red radish. Mild when young, spicier when mature.

French Breakfast: Elongated red radishes with white tips. Milder flavor.

Watermelon radish: Green outside, stunning pink inside. Mild and sweet – slice thin to show off the color.

Daikon: Large Asian radish growing up to 45cm long. Mild and crisp, essential in Asian cuisine.

Black Spanish: Winter radish with black skin and white flesh. Strong peppery flavor, stores for months.

Culinary Uses

Raw: Slice into salads, serve with butter and salt (classic French style), or add crunch to tacos.

Roasted: Roasting mellows the spiciness and brings out sweetness. Try roasted radishes with butter and herbs.

Pickled: Quick pickles are ready in an hour. Slice thin, cover with rice vinegar, sugar, and salt.

Radish greens: The tops are edible! Sauté like other greens or blend into pesto.

Why Radishes Turn Pithy

Hot weather and irregular watering cause radishes to become woody and hollow. Plant in cool weather (spring and fall) and keep soil consistently moist. Harvest promptly – radishes left in the ground too long become pithy and overly spicy.

Growing Radish Saxa 2