French Breakfast

French Breakfast roots are bright rose scarlet to carmine at the top, fading to white at the blunt tip, and grow as cylindrical, finger-shaped roots about two to three inches long and roughly half an inch across. The interior flesh is white and crisp, with a bit of peppery kick. Above ground, the plant carries light-green tops that yield an abundance of these mild, crispy roots.

Because it stores for only a short time after harvest, French Breakfast suits the home garden better than long-distance handling, encouraging gardeners to pull and use it fresh. Its mild flavor makes it a good choice for snacking straight from the garden or slicing into salads, and its distinctive coloring lends it well to arranging on a vegetable platter.

French Breakfast produces well through the spring and summer months, sending up tops that stand roughly six inches tall. It grows most vigorously during the cooler stretches of spring and fall, though it can still tolerate a run of summer heat. Roots grown in dry, hot conditions tend to turn more pungent than those raised in cool, moist weather.

French Breakfast is an heirloom radish that has remained in cultivation since the 1880s, a longevity that reflects its enduring reliability, flavor, and charm among gardeners.