Radishes
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.
Done
Heat-tolerant organic variety that produces high-quality roots.
Heat-tolerant organic radish.
22 Days
A new standard for rugged field performance.
A new standard for rugged field performance.
23 Days
Our recommended sub for D'Avignon.
Our recommended sub for D'Avignon.
21 Days
Multicolor mix of round radishes for making attractive bunches.
Multicolor mix.
30 Days
Johnny's Exclusive
Rich purple color and strong performance in the field.
Rich purple color and strong performance in the field.
24 Days
Johnny's Exclusive
Attractive purple roots with sweet flavor and good eating quality.
Sweet-flavored, attractive purple roots.
49 Days
"Watermelon" radish for fresh eating and fermenting.
"Watermelon" radish for fresh eating and fermenting.
50 Days
Johnny's Exclusive
Half-long daikon with exceptional flavor, grown for kimchi in Korea.
Half-long daikon with exceptional flavor.
55 Days
Mini daikon for pickling and fresh use.
Mini daikon for pickling and fresh use.
50 Days
Our recommended sub for Pink Beauty.
Our recommended sub for Pink Beauty.
28 Days
A distinctive specialty radish from Northern China.
A distinctive specialty radish from Northern China.
32 Days
Traditional fall harvest Daikon of the highest quality.
Traditional fall harvest daikon.
50 Days
Early organic hybrid with smooth, uniform roots.
Early organic hybrid.
23 Days
Johnny's Exclusive
Elite strain of the black Spanish variety, crisp and hot white flesh.
Special Black Spanish type.
50 Days
The choice Japanese-style variety for mid- and late-summer harvest.
For late summer and fall.
55 Days
Green Asian specialty for fermenting.
Green Asian specialty for fermenting.
57 Days