Raphanus sativus

History:
Radishes date back to the time of the pyramids. Though called “French” in the Americas and Victorian England (likely due to their popularity in France), these radishes were traditionally eaten at breakfast or tea time, sautéed with butter and a pinch of salt.

Habit:
A mild, elongated, bi-colored root known as a spring type. Mild and crisp when harvested at 3” long.

Culture:

Sow seed outdoors as soon as the ground can be worked.
Plant seed ½” apart (or broadcast) and cover with ?” soil.
Thin to 3” apart when seedlings are 2” tall.
Matures in just 25 days.
Sow seeds every 2 weeks for a continuous harvest.