Globe-shape, green shoulder with dark pink flesh, 3-inches round, weighing up to a pound each! Because of their color, they are the perfect radishes to carve into flower shapes as garnish.
Flesh is crispy with a sweet flavor perfect for salads cooking. Enjoy roasted or sautéed with parsnips, carrots, or other root vegetables, or try them raw. Thinly slice, top with fresh squeezed lime and a little salt and pepper or sweetener.
The classic name in American turnips, grown in the south for generations and beloved both for its smooth roots and for its flavorful, lobed, mid-green tops, which make excellent greens. Smooth, round roots are white below the soil line and bright purple above.
Nutritious young leaves are the classic southern greens perfect for soups, in vegetable gratin, or baked alongside other root vegetables. Harvest 2-3 leaves per root after they reach 4" in height. If you don’t harm the bulb, they will continue to grow.
Roots are best when harvested at 2–3 inches in diameter. They can also be harvested young (1-2 inches in diameter) for tender gourmet baby turnips. Turnip greens can be harvested any time after they reach four inches tall. If you don't harm the top of the bulb, the greens will continue to regrow.
Unique for its small size, this traditional Japanese radish has long been a favorite for New Year’s celebrations. The long white root grows to a slender 1" diameter at the base of a clump of lovely green leaves. Refreshingly crisp texture and mildly peppery flavor.
Attractive 2-3" cylindrical roots are rosy scarlet with a white tip and crisp white flesh. Crisp, juicy, mild and sweet. Widely grown variety introduced prior to 1879
Scarlet with a white interior, these large radishes can grow to the size of a baseball and remain sweet and crisp. They resist cracking. Begin harvesting when radishes are the size of a quarter.
Previously grown at VISTA
Seed packets available from House of the Rising Seed
Seedlings pre-order available from House of the Rising Seed