Triton Purple Radish Seeds | Microgreens & Sprouts

Triton Purple radish seeds produce peppery young greens with light purplish-red stems and bright green seed leaves. Their crisp texture and bold radish bite add color and flavor to sandwiches, salads, grain bowls, and garnishes. Grow a small tray for a fresh-cut kitchen harvest, or use a suitable sprouting method with the food-safety precautions below.

Choose your seed pack

• Small pack: 500 seeds.
• 1/4 oz packet.
• 1 oz pack.
• 1/4 lb pack.
• 1 lb pack.
• 5 lb pack.

One cart quantity purchases one selected pack. Larger packs are sold by weight, not a guaranteed seed count. This listing is for seeds, not ready-to-eat sprouts, harvested greens, or live plants.

Variety details

• Botanical name: Raphanus sativus.
• Variety: Triton Purple radish.
• Appearance: purplish-red stems with green cotyledons; color intensity varies with conditions.
• Flavor: spicy, peppery radish.
• Primary use: microgreens and sprouts rather than production of full-size storage roots.
• Microgreen harvest: commonly around 6–10 days under suitable conditions.
• Sprout harvest: commonly around 3–6 days, depending on temperature and preferred stage.

Harvest times are estimates, not guarantees. Indoor growing can continue through the year when light, temperature, airflow, and hygiene are managed; outdoor production depends on local weather.

Growing microgreens in a tray

1. Start with a clean tray with drainage and fresh growing medium intended for edible crops. Moisten the medium evenly before sowing.
2. Spread seeds evenly across the surface without piling them together. Press gently into contact with the medium and cover lightly if needed to retain moisture.
3. Keep evenly moist during germination, but avoid standing water and saturated media. Use clean water and allow excess moisture to drain.
4. Once seedlings emerge, provide bright light and good air circulation. Avoid excessive heat and crowded, persistently wet conditions.
5. Harvest when the seed leaves have opened and plants reach your preferred size, often around 3–4 inches tall. Cut above the medium using clean scissors, keeping roots and growing medium out of the harvested greens.

Microgreens are cut above their growing medium; sprouts are usually eaten with their roots and seed remnants. They are different growing methods and require different handling.

Jar sprouting

Before sprouting for food, check the seed packaging for intended use and treatment information. Use only seed suitable for edible sprouting; never use chemically treated planting seed for this purpose.

1. Wash hands and clean the sprouting jar, screen, and work surface. Use potable water.
2. Soak a small quantity of seeds for approximately 4–6 hours, following any instructions supplied with the seeds or sprouter.
3. Drain thoroughly. Rinse and drain regularly, approximately 3–4 times daily, keeping the jar well ventilated and never leaving seeds submerged between rinses.
4. Follow the sprouter's temperature and handling instructions. Avoid overcrowding and direct heat.
5. Harvest at the desired stage, commonly in 3–6 days. Drain well and refrigerate promptly in a clean container.

Food safety

Raw and lightly cooked sprouts can carry harmful bacteria. Warm, moist sprouting conditions can allow bacteria present on seeds to multiply. Rinsing, clean equipment, and normal appearance do not eliminate this risk.

Children, pregnant people, older adults, and people with weakened immune systems should avoid raw or lightly cooked sprouts. Cook sprouts thoroughly to reduce foodborne illness risk. Microgreens also require careful hygiene and are not risk-free.

Discard the entire batch if you notice mold, slime, or an unusual odor. Do not try to rescue a questionable batch by rinsing. Clean equipment thoroughly between batches.

Harvest, storage, and serving

Use clean tools and containers, keep harvested greens refrigerated, and use promptly. Rinse under clean running water before preparation and drain well; washing does not make contaminated greens safe. Add peppery greens to sandwiches and salads, or cook them with vegetables and soups according to your needs.

Storing unused seeds

Keep unused seeds sealed in a cool, dry, dark location away from moisture and heat. Label containers with the variety and purchase date, and follow the storage guidance on the seed packaging.