The subtle heat, satisfying crunch, and vibrant colors of fresh radishes make them perfect for hors d'oeuvres, garnishes, and salads. Radishes are also delicious pickled, roasted, sautéed, and grated or shaved for condiments, depending on the type. Our research team trials numerous varieties each year to offer the finest radishes of every category — round, daikon, long French, and specialties — and color — red, pink, green, purple, black, and white — in both open-pollinated and hybrid, organic and conventional forms.
Attractive purple roots with sweet flavor and good eating quality.
Sweet-flavored, attractive purple roots.
Elite strain of the black Spanish variety, crisp and hot white flesh.
Special Black Spanish type.
Sweet-flavored Daikon, the most common type grown in Korea.
Sweet flavored daikon.