Aka 'Turnip-Rooted Black Spanish'. 80 days. 1824. The large 4-6" roots of this winter radish are almost black-skinned with pure white flesh. Strong flavour and a good keeper. Very popular in Germany in the 1800's, where it was known as 'Rettig' and, according to a Burpee seed catalogue of the time "extensively used throughout the entire winter".
German Giant Radish - Certified Organic
29 days. You can leave this German heirloom in the garden until it's the size of a baseball and it retains its crisp, sweet texture and taste. Mild and never pithy, it can be harvested at any size.
(55 days) Aka 'Red Meat' radish. Watermelon radish is so unusual that people often assume it's a modern hybrid. Not so! This heirloom daikon-type radish is originally from China and is absolutely gorgeous! Ball-shaped, 3" roots are white to light green on the outside. When you cut them open, they are bright rose pink! They do look like a watermelon, hence the common name they're known by here. This radish is milder than most, with a slightly sweet, crisp taste. It's great raw, roasted, stir-fried, sauteed or in stews. The inside colour intensified with a splash of vinegar. Sow in summer or fall; spring plantings will bolt.
White Icicle Radish - Certified Organic
(28-35 days) Mentioned in 1865, this is a mild-flavoured radish with long, pure white roots. A 1924 seed catalogue considered it "the finest of all the radishes" for its ability to stay crisp and tender even when fully developed and for its beauty. Heat-tolerant, it has a nice crisp texture and excellent taste.