Watermelon Radish Seeds (Red Meat / Roseheart)

Slice into a Watermelon Radish and discover a vivid reddish-pink center beneath its greenish-white skin. Also known as Red Meat or Roseheart, this Chinese heirloom radish brings crisp texture and a mild, slightly sweet flavor to salads, pickles, and colorful vegetable plates. Grow it as a cool-season crop for a striking fall harvest.

Variety Highlights

• Botanical name: Raphanus sativus.
• Variety names: Watermelon Radish, Red Meat, and Roseheart.
• Type: Chinese heirloom, daikon-type winter radish.
• Roots: Round, approximately 2–4 inches in diameter, with greenish-white skin and bright reddish-pink flesh.
• Flavor: Mild and slightly sweet compared with many radishes.
• Maturity: Approximately 60–70 days, depending on growing conditions.
• Heritage: Associated with the Beijing region of China, where it has long been enjoyed as a vegetable and fresh snack.

When to Plant

For best results, sow in late summer to early fall for a cool-weather harvest. Plan for approximately 60–70 days of growing time and adjust to your local first-frost date and seasonal conditions. Spring sowing can encourage bolting, so this variety is better suited to fall production than a quick spring radish crop.

Listed for seasonal growing in USDA Zones 3–12, with sowing dates determined by local weather rather than zone alone. This is a winter-type radish, not a guarantee of outdoor survival through severe winter freezes.

Sowing and Growing Instructions

• Prepare the bed: Choose a sunny location with rich, loose, deeply worked soil. Incorporate compost and remove stones that could interfere with root development.
• Sow directly: Plant seeds 1/2 inch deep and approximately 1 inch apart.
• Thin early: Give developing roots 4–6 inches between plants.
• Water consistently: Keep soil evenly moist without waterlogging. Avoid large swings between dry and saturated soil, which can contribute to splitting.
• Allow time: Expect a longer growing season than small spring radishes.

Container Growing

Use a deep container with drainage holes and enough room for mature roots. Fill with a loose, well-draining potting mix suitable for vegetables. Direct sow 1/2 inch deep and thin to 4–6 inches apart. Keep the mix consistently moist, allow excess water to drain, and grow during cool weather in a sunny position.

Harvesting and Storage

Begin checking roots around 60–70 days after sowing, when they approach 2–4 inches across. Harvest before roots become oversized or quality declines. Remove leafy tops and refrigerate roots for short-term storage. Cool, appropriately managed storage can extend their keeping quality; storage life varies with root condition and temperature.

Kitchen Uses

• Slice thinly for raw salads, garnishes, and colorful vegetable platters.
• Grate or cube for crisp winter salads.
• Pickle in a suitable vinegar recipe or ferment using a tested fermentation method.
• Enjoy fresh slices with a light dipping sauce.

Seed Pack Options

This listing is for seeds, not live plants. Choose 100 seeds, 1/4 ounce, 1 ounce, 1/4 pound, or 1 pound. Weight-based packs contain approximately 2,500 seeds per ounce; actual seed counts vary.