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Home » 15 Varieties Of Radish kinds Guide To Different Types How to Use 2022

15 Varieties Of Radish kinds Guide To Different Types How to Use 2022

15 Varieties Of Radish kinds Guide To Different Types How to Use 2022

15 Varieties Of Radish kinds Guide To Different Types How to Use 2022


Fresh and crunchy, radishes are eaten all year round. The various varieties grow more or less quickly and are therefore more suited to a particular season. Thus, varieties of radishes will be sown at the end of winter for tasting in the spring, and others will be sown in the fall for being kept over the winter. And to enjoy yourself, even more, you might as well choose the best!!

For spring

The fast-growing radishes are sown under cover at the end of winter for a harvest during the spring. They can also be sown in the ground in the spring.

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  • Radish ‘ Kiva ‘ is a bright red, white-tipped half-long radish that displays rapid growth and has the advantage of not burrowing. Very tasty, it has a slightly sweet and slightly spicy flavor.
  • The ‘ To force round scarlet ‘ radish is very crunchy, with a slightly spicy flavor.
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For summer and fall

Sown from spring to early autumn, they are harvested eight weeks later.

  • The radish ‘ Summer golden oval ‘ develops rapidly. It is an old variety that forms rounded roots. It has a sweet and slightly spicy flavor.
  • The ‘ Würzburg Giant ‘ radish is a round, red radish that does not become spicy.

For winter

These large radishes keep well if planted in the cool sand. They are sown during the summer to harvest four months later.

  • Radish ‘ Violet de Gournay ‘: the long root of good size. It is a purple radish with a sweet flavor.
  • Radish ‘ Black big round winter ‘: round and cylindrical, a little spicy with a characteristic flavor.
  • Radish ‘ Misato Red ‘: Japanese round radish with a sweet and subtle flavor.

Radishes of every month

These radish varieties can be sown warm from January to March, in the ground between March and September. Fast-growing, they can be harvested 3-4 weeks after sowing.

  • The ‘ Bamba ‘ radish is half-long. It has a mild flavor, and it does not dig.
  • The ‘ Cracow ‘ radish, half-long, is crunchy with a sweet flavor.
  • The ‘ Zlata ‘ radish is a round radish with yellow skin. Its flavor is sweet, its flesh tender. 40 days.
  • The ‘ Bacchus ‘ radish: round and purple, it is crunchy and tasty but does not sting.

Radish: varieties, buying tips, and recipe ideas

Radish is a root vegetable from the Brassicaceae family. The two-tone half-long radish is a French specialty. Elsewhere, the radish is mostly round and all pink. There are many varieties: black and round, Chinese rose, white daikon, purple Malaga, yellow Zlata, red dragon, and Gournay purple. In Europe, pink radishes are often eaten raw. They are eaten with bread and butter or in salads. However, they are increasingly being cooked hot by great chefs. Here are a few tips for enjoying this little spice of early spring.

Varieties of radishes

The two-tone half-long radish is a French specialty. There are wide varieties everywhere: red, black, white, small, large, long, one-colored, and two-colored with a white-collar. In addition to being excellent in terms of taste, radishes have the immense advantage of being good for health!

European pink radish

All around, all good with its fairly light spiciness here is the XXL cousin of our little radish: watch for its arrival on the stalls because it signals the end of winter. The peak season for pink radish extends from March to June. Prefer it during this period (even if it is on the shelves all year round). Choose well-formed vegetables whose tops look fresh. The radishes will then be crunchy and fragrant.


Ideas that change: peeled and cut into quarters, cooked in butter to serve with a blanquette. The bigger ones can be prepared in vinegar, like gherkins, with coriander, juniper, and bay leaf.

Gournay purple radish

Its beautiful deep purple hides a fairly sweet white flesh with a delicate consistency.


The idea that changes:

  1. Winter tzatziki.
  2. Peel and grate it, sprinkle it with salt, and leave to drain for 15 minutes.
  3. Squeeze it between your hands and mix it with 200 g of sheep’s milk Greek yogurt, 2 tbsp.

Tablespoons chopped herb of your choice (chervil, parsley, mint) and one drizzle of olive oil.

15 Varieties Of Radish kinds Guide To Different Types How to Use 2022

Chinese pink radish

Its shocking pink color hides a very spicy flesh. It’s best enjoyed cooked, which lessens its bite while adding flavor to broths (think of it in a pot-au-feu instead of celeriac).


The idea changes: cut into sticks, sautéed in a wok in sesame oil with green onions, then served with pork with caramel.

black radish

Do not confuse black radish with horseradish. The latter is a distant cousin, provided with a gray or cream-colored root. Its flavor is stronger and can only be used as a condiment. They are two different vegetables. The long black radish was the first consumed in Europe. It is a winter vegetable (November, December). The round black radish has an even thicker skin – which allows it to be kept for a long time – and will appeal to lovers of very spicy sensations! It should be heavy, firm, and dense to the touch. Warning: if it is too big, it may be hollow and prickly. Very finely grated, it is used as a condiment for raw fish. Store black radishes in the vegetable drawer, preferably in a damp cloth.

The idea changes: in fine julienne, poached 5 min in a chicken broth or stew.

German radish – Hild’s Blauer

Parma-violet, this very chic Germanic radish is a great tender. Thinly sliced ​​and sprinkled with salt, it traditionally accompanies Bavarian beer.

Ideas that change: ideal for salads, it is grated with carrots and seasoned with orange juice and hazelnut oil. Also, dare to pair it with a washed-rind cheese (Maroilles, Munster), using a slice of radish as toast.

Green radish – Green meat

It is talked about, but it is still rare in the stalls. Green radish (green meat), originating in northern China, is crunchy and juicy, reminiscent of black radiish without the spiciness, provided it well peels it. It is one of the few to retain a beautiful color, even peeled. Its particularly delicate taste, similar to kohlrabi, is appreciated by many chefs.

The idea changes: use it cut ultra-thin with a mandolin to replace ravioli dough, like chef William Ledeuil (Ze kitchen gallery). A perfect marriage with all shellfish, to be enhanced with a touch of ginger and lemongrass.

How to cook radishes?

Radishes are best eaten soon after picking. They will keep for a maximum of two days in the refrigerator before softening. It is best to remove the tops and roots and wash them before placing them in the fridge. The French have their way of crunching radishes, plain with a hint of butter and sprinkled with salt. The English speak of “French breakfast.” Europeans usually eat them raw, but Asians put them in all kinds of sauces, including marinated, cooked, or pickled: try the hot Korean kkakdugi

> Try our recipe for aperitif butter with radishes

Too spicy radishes?

The radish in lack of water becomes more pungent. It is better to avoid buying it during periods of high heat and drought. A tip: 1 hour before serving, rinse them and split them into four lengthways, then soak them in water with half a lemon juice added. 

What to do with new tops?

Slip them into a wild salad by mixing the fresh leaves with mesclun and baby spinach. Prepare them in a soup with a few potatoes and a spoonful of fresh cream. Make green pasta (tagliatelle, pappardelle) with a broth of radish tops (green juice to be mixed with durum wheat semolina), then serve with pink radishes.

The virtues of radish

Radishes are a natural appetite suppressant known to aid digestion and rich in water, potassium, and vitamin C. As an aperitif, it’s better than peanuts!

A little story

The oldest mentions of radishes are found on the pyramid of Cheops and the friezes of the temple of Karnak in Egypt. In France, the first traces date back to the 16th century: this radish was black, and pink only appeared in the 18th century.

The unmissable book

An ode to those forgotten in the vegetable garden. Root vegetables, multicolored carrots, various cabbage, squash of all kinds, and heirloom tomatoes are deciphered there, with 80 inventive recipes. Parsnip fritters with cumin, confit of rutabaga with honey, carpaccio of tuberous nasturtiums, and scallops: these vegetables suddenly seem much easier to cook, and they are accompanied by magnificent photos, including that of our radishes.

“Forgotten vegetables and fruits – Recognizing and cooking the products of yesteryear” by Bérengère Abraham, photos by Valérie Lhomme. Editions Larousse, 208 pages, €17.90.

How do you grow radishes all year round?

Crunchy, sweet, or savory, radishes can be eaten in a salted Croque, sliced ​​in a salad, or grated. Please take advantage of their flavor throughout the seasons.

Round, long, green, pink, red, or black, radishes multiply shapes and colors. In the garden, their culture is spread over almost the whole year.

The most common, called monthly radishes (‘de Dix-Huit jours,’ ‘National,’ ‘Rond écarlate’…), are sown from February to September and harvested about a month later.

However, avoid sowing them in the middle of summer, as they usually hollow out very quickly and become prickly. Prefer summer radishes (‘Yellow Gold Oval,’ ‘Red Meat’) and autumn radishes, which can be sown from May to August. They tolerate drought and heat.

Choose the variety according to the cultivation method, in the garden or under shelter; some accept both.

Winter radishes (‘Black big round,’ ‘Black long marchers, etc.) are ending the season. Sow winter radishes from June to August. Larger, they need 2 or 3 months to grow and are harvested before the first frosts.

Try Asian radishes; you will discover new tastes and textures. The roots of these last two groups can be kept for several months in a silo.

Growing radishes in the cool ground

In the nursery, underframes, in the ground

sow the radiish in rows

Sowing radishes

All radish sowing is carried out in rows 20 cm apart, up to 35 cm for very large roots.

Cover the seeds with 2 cm of fine soil (0.5 cm only for the round varieties of radishes every month). Keep the soil cool until emergence (3 to 5 days).

Thinning the radishes

Thinning takes place between 8 and 15 days after sowing – every 3 to 5 cm for the small varieties and every 12 to 15 cm for the larger ones.

Water the radishes

Water regularly limits pungency, root burrowing, and attacks by flea beetles, which puncture the foliage.

Fertilizing the radish

Fertilizing the radiish consists of a simple contribution before sowing. This basal fertilization is useful only in nutrient-poor soils.

Radish ‘Ice Cube

  • Description 
  • Radish every month half-long, 10 to 15 cm, white skin and flesh, slightly pungent flesh. Variety is resistant to cold and fast-growing. Dig slowly.
  • Sowing 
  • from January to August
  • Harvest 
  • late February to November (first frosts)

Radish ‘Eighteen Days

  • Description 
  • Half-long monthly radiish, with red skin and crisp, white flesh. Variety with rapid growth, to cultivate under shelter and in open ground. Digs quickly in dry soil.
  • Sowing 
  • from February to September
  • Harvest 
  • from March to November (until the first frosts)

Radish ‘Round blanc

  • Description 
  • Radishes of all months, very round, 2.5 cm in diameter, with white flesh, spicy flavor, and firm texture. Early variety with fast growth and short foliage.
  • Sowing 
  • from February to September
  • Harvest 
  • from March to November (until the first frosts)

Radish ‘Saxa

  • Description 
  • Radish of all months, round, red skin, white flesh, and small foliage. To be cultivated under cover and in the ground. Harvest 3 weeks after sowing.
  • Sowing 
  • From February to September
  • Harvest 
  • from March to November (until the first frosts)

Radish ‘Easter Rosé

  • Description 
  • Summer radish, long, conical, regular root, bright pink skin and white flesh, tender and sweet. To be cultivated under cover and in the ground. Harvest 5 weeks after sowing.
  • Sowing 
  • from April to June
  • Harvest 
  • May to July

Radish ‘Golden Yellow Oval

  • Description 
  • Ovoid summer radish, 5 cm in diameter, with yellow skin and slightly aromatic white flesh. The fast-growing variety is heat resistant. Harvest 5 weeks after sowing.
  • Sowing 
  • May to July
  • Harvest 
  • from June to august

Radish ‘Black long market gardener.

  • Description 
  • Winter radish, 10 to 20 cm long, vigorously growing, with aromatic white flesh. Harvest 6-7 weeks after sowing. Keeps well in silos.
  • Sowing 
  • from June to august
  • Harvest 
  • from September to mid-October

Radish ‘Black large round winter.

  • Description 
  • Winter radish in the shape of a spinning top, 10 cm in diameter, with black skin and white, aromatic flesh. Good preservation. It can be eaten, toasted, or grated.
  • Sowing 
  • from June to august
  • Harvest 
  • September to December

Radish ‘Green Meat

  • Description 
  • Asian radish is 20 to 35 cm in length and 7 to 10 cm in diameter. Greenish flesh, sweet, juicy, and not very spicy. Of good preservation. To be eaten cooked or raw, grated.
  • Sowing 
  • from July to mid-August
  • Harvest 
  • from mid-August to mid-October

Radish ‘Red Meat

  • Description 
  • Spherical Asian radish 8 cm in diameter, with white skin and red flesh. The flavor of black radish and watermelon. Harvest 2 months after sowing. Long storage in a silo.
  • Sowing 
  • from July to September
  • Harvest 
  • September to November

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Last update on 2022-12-02 / Affiliate links / Images from Amazon Product Advertising API