25 Best Radish Varieties for Your Veggie Garden

It’s a joy to eat the first radish from your own garden. To me, it’s the best springtime flavour sensation for those who grow vegetables.

For that spring ritual, what kind of radish should you eat? I’ll have no problem with that. In addition, I’m not going to argue with your choice of “winter” radish.

The term comes from the fact that they can be preserved for months in the winter after being planted in late summer and maturing in the fall.

Raphanus sativus cultivars for the home gardener abound, whether it’s spring or winter. I’m the first to admit it.

You can choose based on appearance, maturation speed, or flavour.

You’ll have a favourite type if you’re like me since a loved one cultivated it for you. I’ll go into more detail about that incident later, but for now, let me introduce you to 25 of the best radish kinds for your garden.

Listed below are a few top choices I’d want to make:

1. Bartender Mammoth

Does it look like a pink carrot at first glance? Yes, that’s correct.

‘Bartender Mammoth’ can grow up to nine inches long, but they’re actually brassicas, not umbellifers. ‘Bartender Mammoth’

Despite being crisper and less dense than carrots, the flavours of these heirloom radishes are more intense, and they have a pleasant aftertaste as well.

If you’re looking for a healthy appetiser or snack, they are the perfect length.

That’s a name you can take seriously, too. Bloody Marys, IPAs, and mojitos all benefit from a garnish or stirrer garnished with a lengthwise slice.

It has a higher tolerance for warm weather in the garden than other larger radishes, making it an excellent choice. However, I wouldn’t plan on harvesting it till the beginning of summer at the earliest.

This crop can be harvested 35-40 days after seeding.

True Leaf Market sells ‘Bartender Mammoth’ seeds in bulk and in a variety of packages.

2. Cherry Belle

With one glance, traditionalists declare, “Now that is a radish!”

It’s best to pick them when they’re about an inch in diameter.

Beginners and those who are impatient in the kitchen or the garden will appreciate ‘Cherry Belle’s rapid growth.

While you’re waiting, take sure to keep them well-watered so that they’ll be ready for salads, snacking, and the relish tray.

There are a variety of ‘Cherry Belle’ seeds and seed tape available from Burpee.

3. China Rose

Love the colour pink! How did you know this kind of complement could be applied to radishes?

China is the origin of this peppery winter variety. Its diameter is roughly two inches, and its length is between six and eight inches.

It takes 55 days for this daikon cultivar to mature. A single one is more than plenty to spice up a large salad for a family.

You’ll be missing out if you don’t add a few slices of ‘China Rose’ to your tacos or avocado toast!

Burpee sells ‘China Rose’ in 300-seed packages.

4. Crimson Giant

There are moments when even a two-inch-wide giant may pack quite a punch.

The ‘Crimson Giant’ radishes are the only ones that are considered huge. Red meat radishes, such as daikon and red radishes, can grow up to a foot in length and weigh several pounds.

However, the advantage of this radish is that it grows quite large in a short period of time, less than 30 days. Planting two successive harvests in the spring and a third in the early fall is likely if summer doesn’t arrive too early where you live.

They can be used in salads, chopped into gazpacho, or shaved as a garnish. They are good for roasting or quick pickles, too, though they’ll lose that appealing pink shade when cooked.

These large specimens are perfect for the part-sunny spot in the vegetable garden. This means that the space can be used for a warm-weather vegetable, such as squash or tomatoes when they’re finished.

Eden Brothers sell ‘Crimson Giant’ seeds in several packet sizes and in bulk.

5. Dragon’s Tail

This radish type is perfect for those who enjoy experimenting in the kitchen and the garden. Everything about it is unique.

‘Dragon’s Tail’ is a radish that flies through the air. This means that you won’t be able to consume the roots, but the seed pods.

Growing this type as an ornamental, even if the pods weren’t crunchy, light, and spicy could be a good idea.

Three to four feet is the maximum height of the plants. They’re delicate and lacy, with delicate pink and white blossoms that bloom in a profusion.

The tasty purple pods come next, and they’re best picked when they’re three to six inches long and a pencil’s thin.

The texture becomes tough and the flavour becomes too spicy if it’s any longer or thicker. For those who don’t have time to chop them up, they’re just as good in salads or stir-fries.

With a peppery kick, they taste like kale or bok cabbage.

‘Dragon’s Tail’ pods, which are raw, go well with creamy sauces. Teriyaki and other slightly sweet stir-fry sauces work well with them.

It takes about 50 days after sowing for the pods to mature, which is a little longer than the normal spring radish.

Burpee sells 50-seed packages of ‘Dragon’s Tail’.

6. Early Scarlet Globe

The truth is, my darling, this type of radish would most likely be cast as the archetypal radish by a film director. It’s a familiar red and circular shape.

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It’s usual, but it’s crispy and mild at the same time. So it’s not just about appearance!

Some of the earliest, maturing in 20 to 28 days after sowing, are also among these varieties.

Burpee sells ‘Early Scarlet Globe’ in 300-seed packages.

7. Fire ‘N’ Ice

With its magenta colour and white tip, this Burpee-exclusive hybrid looks a lot like the ‘French Breakfast.’ It’s about three inches long at its peak.

As a microgreen or source of baby greens, as well as a full-size spring radish, it has a mild flavour.

Burpee carries ‘Fire ‘N’ Ice’ in 300-seed packages.

8. French Breakfast

This is the late 1800s heritage variety for which I harbour the fondest memories! It’s about two inches long and about three-quarters of an inch wide when it’s fully grown.

Seeing its enormous crimson roots with white tops makes me laugh. My husband’s family, they were grown by his Appalachian grandpa.

When this topic came up, I was a young, overconfident foodie and he was a retired chemical plant worker living in Saltville, Virginia.

I couldn’t stop gushing over this delicious yet rather mild radish. Upon my return, he told me, with a pleasant laugh, that for a long time, he’d been growing that particular variety to eat with bread and butter.

His home was perched on a hillside, with a garden at the top. Pickles and a dish of sliced tomatoes were often provided with the meals at the restaurant.

In Carl Slate’s kitchen, they ate radishes French-style. It wasn’t until years later that avocado toast became a hipster staple in American cafes.

The basic method is to slice the mild beauties on a diagonal and carefully place them on bread and butter, with a sprinkle of salt on top, before baking.

Toasted bread can be omitted, as can the bread itself.

Today, all cylindrical red radishes with white tips are commonly referred to as “French breakfast,” but this cultivar was first introduced in France in 1879.

On busy market days, they would eat them with butter and salt as a quick meal.

Every year, in remembrance of Carl Slate and to eat raw, I plant a handful of these in memory of him.

They’re not one of the earliest cultivars, maturing in about 28 days. The best-tasting and most unforgettable, though, are without a doubt these.

At Eden Brothers, you may choose from a number of packet sizes of ‘French Breakfast’ seeds.

9. French Dressing

The French radish is a national treasure! Unlike the classic “French Breakfast” cultivar, this hybrid reaches maturity in 21 days.

With a smear of cream cheese or butter on top of a bagel, the mild, crisp meat is ideal. However, if you have a way to clean them immediately, you can eat them right out of the garden.

Burpee sells a 600-seed packet of ‘French Dressing.’

10. German Giant

When radishes grow to this size, it’s usually a bad sign. Late harvesting causes the flesh to become stringy and the flavour to become bitter and spicy, respectively.

In order to maintain its sweetness and crispness at a greater size, this hybrid was created. In around 30 days, it reaches a diameter of one and a half inches.

The German Giant, on the other hand, maybe cultivated to the size of a baseball without losing any of its mild flavour or texture.

This type of radish is great for tacos or sandwiches when sliced thinly. If you want, you can chop them into “chips” and dip them into your favourite hummus or tzatziki.

Larger leaves are also common. The young leaves can be used as a salad green or a substitute for turnip greens.

Avoid letting them grow over a few inches tall or they’ll turn spiky and hot to cook with.

Burpee sells ‘German Giant,’ a 1,000-seed packet variety.

11. Golden Helios

They remind me of miniature golden apples sought by Hercules in mythology, perhaps because they are named after the Greek sun deity, Helios.

However, getting your hands on one is a lot less of a hassle!

Just 25 days after planting, they’re ready to eat. While it’s only a matter of time before the golden orbs appear, you may wish to remove a few leaves off the plant before that happens.

Purple-streaked green leaves look fantastic in salads or stir-fries.

Golden Helios is an excellent choice if you live in an area that experiences early spring heatwaves. When compared to other spring-planted types, this one can survive slightly warmer temperatures.

At one and a half inches across, the roots are juicy and crisp at their best, but they don’t have to become bitter by getting larger.

It’s still possible to harvest mature ‘Golden Helios,’ but if you want the best possible harvests, don’t rush the process.

Amazon customers can purchase ‘Golden Helios’ seeds from David’s Garden Seeds.

12. Green Luobo Improved

‘Green Luobo Improved’ is an Asian radish that can be grown in late summer, harvested in fall, and stored for up to eight weeks in the winter.

It gives the fermented Korean side dish a subtle green hue.

In salads, sushi, or with a dip, you can enjoy the fresh roots.

This kind yields a lot of roots, which are 5 to 7 inches long with a light green colour.

The improved cultivar has an 80% germination rate, homogeneous fruits, and a comparatively fast maturation time of 57-60 days from sowing to harvest.

The leaves of ‘Green Luobo Improved’ radish do not contain spines, unlike many other radish types. Your skin won’t be scratched or irritated while you’re picking or pulling it.

From David’s Garden Seeds, you may purchase the seeds for ‘Green Luobo Improved’

13. Hailstone

A baby turnip-like root, “Hailstone.” Even if you don’t want to eat them raw, you can certainly roast them or boil them in the same way.

The flesh is firm and crisp when eaten raw, and the pale, spherical brassicas are especially mild and delicious. Their maturation time is lightning fast (just 25 days), but their orb size is still impressive (up to two inches).

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A natural in marinated salads and gazpacho, its light white skin does not overpower the sauce or the surrounding vegetables with pink.

For a harvest in early October, plant them in early spring and again in late summer. In the heat of summer, don’t expect hailstones to thrive.

In extreme temperatures, they will not melt but their roots will become hollow and bitter – only good for composting.

True Leaf Market sells ‘Hailstone’ seeds in a range of sizes.

14. Mantanghong

All the fall-harvested “watermelon” and/or “red meat” types described as such are stunning. A vibrant pink interior contrasts sharply against the white exterior, which has green shoulders.

‘Mantanghong’ is a hybrid cultivar that has been enhanced over prior strains to produce more consistently high-quality roots. At maturity, the roots are at least three inches in diameter and can weigh up to a pound!

65 days after planting, they’ll be ready to harvest.

This is an excellent way to extend the growing season in the fall because the seeds will germinate until the temperature drops below 40°F. Plant them eight to ten weeks before the typical first frost date in your locale.

Even though they can take some frost, they will grow more slowly in the cold, so keep that in mind when planning your planting schedule.

Remember, you can’t put these in the ground until the fall!

Roots can only form in brief periods of time in this type. If you can get the plants started in the cool spring temperatures, they will die as soon as it becomes warm.

Botanical Interests sells one-gram packages of ‘Mantanghong’ seeds.

15. Miyashige

Make your own sushi or just use it in your favourite dishes like tacos and stir-fries, ‘Miyashige’ is a necessity.

There are about 50 to 60 days between planting and harvesting this heirloom type.

If you plant ‘Miyashige’ in your garden, you can expect an impressive crop. To a length of 12 to 18 inches, this white daikon is two to three inches wide.

Also, make sure the raised beds are deep enough to grow them in containers.

At Botanical Interests, you may purchase two-gram packets of white daikon seed labelled ‘Miyashige’.

16. Perfecto

This is one of the few forgiving globe radishes if you prefer to take vacations in the late spring or harvest haphazardly.

Even if you allow it to grow a little past its prime, it retains its shape. If we could all do this, wouldn’t it be fun?

It’s best to pick them when they’re about an inch in diameter, which they’ll reach in around 25 days. They’re at their tastiest at this point.

Leaving them in the ground for a little longer will keep them crisp and help them grow larger while keeping the same form. Even in the form of a baseball, they’re still delicious.

When the greens reach a height of two inches, they are ready to be harvested for two meals at once. With crimson stripes, they’re also eye-catching.

Burpee sells ‘Perfecto,’ a 200-seed packet.

17. Red King

‘Red King’ is a daikon variety that is both gorgeous and abundant.

Five to eight inches long and two inches wide, it has silky, candy-apple red skin.

Harvest time is when one-pounders are most common. Red King radishes, unlike spring-planted European radishes like ‘French Breakfast,’ remain crisp and juicy with beautiful white flesh.

They are ready to harvest 55-60 days after sowing and can be planted in the spring or in the late summer.

Additionally, ‘Red King’ has a long shelf life in the garden because it is reluctant to bolt and retains its texture and flavour for weeks after it is harvested.

For six to ten weeks after harvest, it can be stored in the vegetable crisper.

The red-streaked green leaves and stalks of the plant can be harvested while you wait for the roots to grow.

As soon as they’re two to four inches long, they’re delicious as a substitute for kale, turnip, or mustard greens.

David’s Garden Seeds sells ‘Red King’ in 200-seed packages on Amazon.

18. Rido Red

It takes 60 to 70 days for these hybrid watermelon radishes to mature, which is unusual among red flesh kinds.

Sow them in the spring two to four weeks before your area’s last frost date. Plant them in the late summer and pick them “as needed” all through the fall as a fall crop.

‘Rido Red’ always produces white, spherical roots with fuchsia-coloured flesh, no matter the season.

Picky eaters may be won over by the novelty of this crisp, mild vegetable that resembles a miniature watermelon if you have them.

In order to maximise your chances of success, pair your favourite dip with wedges.

Burpee sells 500-seed packages of ‘Rido Red.’

19. Round Black Spanish

Among those winter radishes, this is one of my faves. ‘Round Black Spanish,’ a late-summer variety, is best suited for containers. You’ll be able to harvest it in the fall and enjoy the fruits of your labour throughout the winter.

Radish of this variety, on the other hand, will bolt rapidly if temps rise. ‘Round Black Spanish’ is dependable and appealing if planted in mid or late summer for a fall harvest.

Crisp cream-coloured flesh and a peppery flavour give it an appealing burgundy tint. I enjoy roasting it or shredding it for use in soups, salads, and fritters.

Sowing to maturity takes between 50 and 70 days on average. For some weeks after that, it will remain viable in the ground without pithiness.

It’s best to collect any remaining produce before the first harsh frost. After that, they can be stored in the fridge for weeks or even months.

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Just make sure they aren’t kept in the refrigerator’s high-humidity section. The vegetable drawer is the greatest place.

The greens can also be harvested about 25 days after seeding. Like the roots, they’re very huge in comparison to those of other cultivars. Find out how to harvest radish greens by reading our instructions.

Botanical Interests sells seeds for ‘Round Black Spanish.’

20. Royal Purple

This Burpee exclusive is gentle, sweet, and a royal shade of purple!! It’s like something out of a Prince movie.

When compared to other spring-planted varieties such as ‘Early Scarlet,’ and ‘Cherry Belle,’ it takes a little longer for this variety to mature from seed to harvest.

The extra week or so before harvest is worth it if you want a vibrant and distinctive hue in your salads or stir-fries.

A hybrid cultivar that is more resistant to some of the diseases that earlier strains are susceptible to can also benefit you.

Orbs mature to a two-inch diameter, making them perfect for a variety of preparations like roasting, pickling, or slicing and salting for a quick snack.

Burpee carries 1,000-seed packs of ‘Royal Purple’

21. Rudolph

Because the “won’t you guide my sleigh tonight?” reindeer are known for their vivid red coats, this is no surprise.

The goal of this hybrid cultivar’s breeding programme was to yield roots of a consistently good grade.

As the idea for “White Christmas,” they are not able to fly, but they do mature in just 25 days from sowing.

Picking salad or sauteed greens when they are two to four inches tall will also make you shout with delight.

Rudolph roots, when sliced thinly, are delicious in tea sandwiches made with toast and butter.

Botanical Interests sells pelletized ‘Rudolph’ seeds in one-gram packs.

22. Salad Rose

“Salad Rose,” a Burpee-only variety of red daikon, matures in a record 30 to 35 days, which is substantially faster than the maturation time of other cultivars of this species.

Even those who live in places where the spring season is short can effectively cultivate them.

As they mature, they can be harvested for sauteing or stir-frying with baby turnip and mustard greens when they are just a few inches long and have upright leaves.

Take advantage of this once-in-a-lifetime opportunity to produce daikon in the fall or spring!

Burpee sells packets of ‘Salad Rose’ seeds that include 300 seeds each.

23. Sora

‘Sora,’ a classic cherry red round type, has the added benefit of heat tolerance, allowing you to produce a crop in milder climates.

It takes 22 to 24 days for them to mature and be ready for harvest, and they germinate at soil temperatures of 45 to 80°F.

‘Sora’ may be a suitable choice for those who tend to overlook the progress of their gardens. They won’t get angry if “someone” forgets to pull them when they’re small.

A crisp texture and spherical shape can be found even in enormous ‘Sora’ roots that are more than a month past their prime size. Harvest them as soon as they stop bolting and start to blossom.

Arbico Organics sells Territorial Seeds’ ‘Sora,’ a 300-seed package variety.

24. Sparkler

In my childhood gardening days, I thought the splotches of white on the red orbs really set ‘Sparkler’ apart from run-of-the-mill radishes. Back then, we would eat them often in salads and raw veggie trays.

Now that I know about the rainbow of possible radish colours, ‘Sparkler’ doesn’t seem as splashy, but it is still an old friend. Anyone feeling nostalgic for a vintage taste and crunch can’t go wrong with this cultivar.

I consider it a spring ritual to pluck the first one from my spring garden, rinse it, and chomp.

Like all spring-planted globe varieties, they’re also a favourite at our house for roasting in brown butter.

The sassy magenta, white-tipped, round roots are best picked at about an inch and a half in diameter. They’re ready to eat 25 to 30 days from sowing.

Find ‘Sparkler’ seeds in a variety of packet sizes available at True Leaf Market.

25. White Icicle

There are some types of radishes that never go out of fashion! The spring-planted heirloom ‘White Icicle’ grows quickly. Crispy, with a tinge of pepperiness in the meat.

They develop in 23 to 30 days and have a tapered, one-inch diameter, reaching a length of five inches.

This is in contrast to the larger white daikons, which are usually planted in the fall. There are a number of kinds that grow to at least a foot in length, as noted in a few of the examples above.

They say that harvesting “White Icicle” when they’re the size of your baby finger yields fruit that is milder and juicier.

With hummus, this cultivar is a show-stopping addition to the condiment platter.

Since they don’t bleed crimson like some of their more colourful relatives, I like to grate or mince them and add them to salsa or gazpacho.

Eden Brothers sell ‘White Icicle’ seeds in several container sizes.

Round and Red or More Radical: Which Radish Is for You?

Decisions, decisions! Even if I had to choose just one of these plants to grow, I doubt I could narrow it down to just one.

If you’re in the same situation, I’d suggest settling on no more than two options. Perhaps spring and fall are the best times to grow different varieties?

My recommendation is to hold off on the rest of the choices on your shortlist. Even if you have a lot of room and neighbours who are into radishes, or if you plan to freeze or pickle the roots, you may not be able to keep up with the demand.

When the weather warms up, radishes quickly turn hot and pithy, so plant only as many as you plan to eat in the few weeks they’re at their finest.

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