The French Breakfast radish was first introduced in 1879 and quickly became a popular market radish of Paris. Though technically a spring variety radish, the French Breakfast radish can be grown year round. They thrive in mild, Mediterranean climates not prone to frost. In the hot summer months care should be taken to harvest radishes as soon as they mature in order to prevent them from turning bitter, pithy and fibrous.
The French Breakfast radish (Raphanus sativus) is an heirloom variety radish and a member of the Brassicaceae or Cruciferae family. Also known as Breakfast radish, Flambeau, Flambo and Les Radis Petit Déjeuner both the root and leafy greens of this radish are utilized in culinary preparations.
3 g (~206 seeds)