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Neon pink with a white tip, the distinctive French Breakfast radishes are shaped for dipping into softened sweet butter with a light scatter of sea salt. Slice lengthwise and serve with café au lait and brioche. Harvest French Breakfast radish when small, about the length and width of your finger.
Originally from France, French Breakfast radishes were introduced in the U.S. in the 1870s by seed entrepreneur J.H. Gregory. Their popularity grew rapidly, much like their own growing style! With seedlings emerging in just a few days and mature radishes ready in just a few weeks, they're super-fast and easy growers and more than generous yielders. This makes them an excellent choice for successive sowings. Simply plant a new crop every 2-3 weeks from early spring to mid-summer and enjoy impressive yields of these pretty red and white radishes all season long. French Breakfast radishes are oblong in shape, rich red at the top, and bright white at the root. Slightly milder than other varieties yet still possessing a spicy zest, they're most flavorful at about 3 inches in length and wonderfully suited for salads as well as eating raw with dips. While extremely tolerant of cold weather and frosts, French Breakfast radishes don't do well in extreme heat, so plant about two months before any fall frosts if you want a crop for winter storage.
