RADISH - FRENCH BREAKFAST 2

  Organic Radish French Breakfast 2 

        100 Seeds Pack    

French Breakfast radishes are an heirloom variety first recorded in Europe in 1879. French Breakfast radishes earned this label at the height of their popularity in Victorian England, as they were commonly consumed for breakfast among the English upper class and were named French for the root’s designation of origin. French Breakfast radishes are a small to medium-sized varietal, averaging 5 to 10 centimetres in length, and have an elongated, oblong to cylindrical appearance with a single taproot. The radish’s skin is thin, taut, and smooth, showcasing a two-toned nature of fuchsia-red hues with white tips. Underneath the surface, the flesh is white, dense, succulent, and crisp with a crunchy, snap-like consistency. French Breakfast radishes have a mild, earthy, and peppery flavour. When the roots are cooked, they develop a subtly sweet, nutty, and mellow taste. In addition to the roots, the leafy green tops are edible and have a crisp texture with a vegetal, green, and slightly peppery flavour.  

    PLANTING & GROWING

Soaking needs to be done at least a few hours before planting, and preferably overnight. To prevent damping off when starting seeds indoors, it’s essential that you disinfect all of your pots, plastic grow trays, seed cells, and seedling tray covers before you reuse them. 

Can grow in plant containers in your balcony garden or inside near a sunny window. If you don’t have a suitable garden spot, try a container instead. Radishes prefers well-drained, loose soil, high in organic matter, free from stones, with pH 5.8 to 6.8. Needs plentiful, consistent moisture. 

Plant in spaces between slow-maturing vegetables (such as broccoli and brussels sprouts) or in areas that will be used later for warm-season crops (peppers, tomatoes and squash). 

Radishes grow well in most soils, but prefer rich, moist free draining soils. Sow seeds at regular intervals from early spring to early summer into well cultivated soil. Sow seeds very thinly 1cm (0.5in) deep in drills 15cm (6in) apart. Thin out seedlings to 3-5cm (1 to 2in) apart.

For continuous harvest, make additional plantings every 1 to 2 weeks until temperatures average in the mid 60s F, or plant varieties with different maturity dates in a single planting. Resume planting when weather cools in fall. Keep soil moist for uninterrupted growth and best quality. 

Can be sown in the same row with carrots, parsley, parsnips and other slow germinating crops. The radishes help to break soil crust for the weaker and later-germinating crops. Because they mature quickly, radishes make a good intercrop along with slower growing crops, such as other cabbage family crops, or tomato- or squash family crops. Or follow radish harvest with summer succession crops such as beans, or fall-harvested crops.

To help reduce disease, do not plant radishes or other cole crops in the same location more than once every three or four years.