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Radishes: Raphanus sativus 'French Breakfast'

Botanical name: Raphanus sativus 'French Breakfast'

Common name: radish

also known as (cultivated radish, garden radish, rabone, common radish)

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Photo credit: Seeds of Change
Radishes: Raphanus sativus 'French Breakfast'
Radishes: Raphanus sativus 'French Breakfast'
Sprite
created by:
Seeds of Change

,

at a glance

Soil: damp, acidic, sand
Sun:
  
Zones: 6a thru 9b
Care:
easy
Lifespan:
biennial
Category:   
Attributes:

edible

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description for "Radishes: Raphanus sativus 'French Breakfast'"

This delicious radish mix of two French fresh market varieties (‘Gaudry II’ and ‘Bamba’), ‘French Breakfast’ radishes includes both round and slim cylindrical roots. In fact, this classic cultivar underwent 2 years of intense selection to achieve very consistent roots. These crunchy beauties are brilliantly bicolored with the upper two-thirds bright cherry-red and one-third contrasting pure white tips. Worth growing for their showy colors alone, these French specialties are known for their refined shapes, juicy, tender-crisp mild flesh and adaptability to a wide variety of conditions. Tuck them in wherever you have a little space as they’ll be ready in no time. 'French Breakfast' has been selected for vigor and resistance to bolting. Pull young round roots at large marble size and cylindrical ones at 2 to 3 inches long. If weather turns unexpectedly hot, pull and cut off tops, then store in the refrigerator for up to 3 weeks. Radishes will be spicier in hot weather and milder grown in cooler conditions. Picked young and tender, these refined French treats make crispy snacks or attractive appetizers, and add appealing color and crunch to green salads. Especially delicious sliced and tosses with a sesame flavored dressing. – edited by dtd pbcouchman

History:

Raphanus sativus is native to Europe and temperate Asia.

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