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Radish Varieties

• Cherry Belle Radish

  Cherry shaped and cherry coloured. Pure crisp white flesh which is slow to go pithy and woody. Mild flavour.

  http://www.hpaa.co.uk/joomla/images/vegetables/radish/CherryBelle.jpg

• French Breakfast Radish

  One of the most famous varieties but I have yet to see it eaten first thing in the morning in France. Long roots of red with a white tip.

  http://www.hpaa.co.uk/joomla/images/vegetables/radish/FrenchBreakfast.jpg

• Mooli Radish

  Japanese type giving long white roots with crisp flesh. Use peeled and sliced in salads or added to stir-fry cooking.

  http://www.hpaa.co.uk/joomla/images/vegetables/radish/MooliRadish.jpg

• Munchen Bier Radish

  Grown for seed pods. Plants should be about 6-8cm apart. Quickly goes up to flower and produce seed pods which should be used when green and crisp and can be snapped easily. Raw in salads or in a stir-fry. Spicy flavour.

  http://www.hpaa.co.uk/joomla/images/vegetables/radish/MunchenBier.jpg

• Red Meat Radish

  Quite large round roots with red topped white skin and delightful deep rose coloured flesh. Ideal for slicing for both fresh or stir fry use.

  http://www.hpaa.co.uk/joomla/images/vegetables/radish/RedMeat.jpg

• Scarlet Globe Radish

  Good traditional variety giving lovely round roots of bright red. Suitable for early cropping under cloches.

  http://www.hpaa.co.uk/joomla/images/vegetables/radish/ScarletGlobe.jpg

• Sparkler Radish

  Attractive on a salad plate, bright red round roots with a white tip. Mild flavour and crisp flesh.

  http://www.hpaa.co.uk/joomla/images/vegetables/radish/Sparkler.jpg

• Summer Crunch Radish

  Our own introduction, semi-long stump ended roots with deep pink skin with pure white tip and flesh. Sweet flavour and crisp texture.

  http://www.hpaa.co.uk/joomla/images/vegetables/radish/SummerCrunch.jpg

• Tarzan Radish

  Excellent variety for autumn or under cover in early spring. it quickly forms roots which are very uniform. The nice, round radishes are a deep, rich red colour and keep well. Also very high yielding. Sowing December-March or September-October.

  http://www.hpaa.co.uk/joomla/images/vegetables/radish/Tarzan.jpg

• Black Spanish Long Radish

  Long tapered roots with dark brown skin and pure white flesh. Can be left in the ground and harvested in winter or stored in dry sand in frost free shed.

  http://www.hpaa.co.uk/joomla/images/vegetables/radish/BlackSpanishLong.jpg

• Black Spanish Round Radish

  The round counterpart to the above. Both have crisp tasty flesh which can be sliced or grated for use in winter salads.

  http://www.hpaa.co.uk/joomla/images/vegetables/radish/BlackSpanishRound.jpg

• China Rose Radish

  Medium large oblong shaped roots with rose pink skin and pure white flesh. Can be harvested in autumn and stored in dry sand in frost free conditions.

  http://www.hpaa.co.uk/joomla/images/vegetables/radish/ChinaRoseRadish.jpg

Great Radishes to try

• Cherry Belle Radish

  • Cherry shaped and cherry coloured. Pure crisp white flesh which is slow to go pithy and woody. Mild flavour.

• French Breakfast Radish

  • One of the most famous varieties but I have yet to see it eaten first thing in the morning in France. Long roots of red with a white tip.

• Mooli Radish

  • Japanese type giving long white roots with crisp flesh. Use peeled and sliced in salads or added to stir-fry cooking.

• Munchen Bier Radish

• Grown for seed pods. Plants should be about 6-8cm apart. Quickly goes up to flower and produce seed pods which should be used when green and crisp and can be snapped easily. Raw in salads or in a stir-fry. Spicy flavour.

• Red Meat Radish

  • Quite large round roots with red topped white skin and delightful deep rose coloured flesh. Ideal for slicing for both fresh or stir fry use.

• Scarlet Globe Radish

  • Good traditional variety giving lovely round roots of bright red. Suitable for early cropping under cloches.

• Sparkler Radish

  • Attractive on a salad plate, bright red round roots with a white tip. Mild flavour and crisp flesh.

• Summer Crunch Radish

  • Our own introduction, semi-long stump ended roots with deep pink skin with pure white tip and flesh. Sweet flavour and crisp texture.

• Tarzan Radish

  • Excellent variety for autumn or under cover in early spring. it quickly forms roots which are very uniform. The nice, round radishes are a deep, rich red colour and keep well. Also very high yielding.
    Sowing December-March or September-October.

• Black Spanish Long Radish

  • Long tapered roots with dark brown skin and pure white flesh. Can be left in the ground and harvested in winter or stored in dry sand in frost free shed.

• Black Spanish Round Radish

  • The round counterpart to the above. Both have crisp tasty flesh which can be sliced or grated for use in winter salads.

• China Rose Radish

  • Medium large oblong shaped roots with rose pink skin and pure white flesh. Can be harvested in autumn and stored in dry sand in frost free conditions.