French Breakfast Radish Seeds - Oblong Red & White Roots

Bring a crisp, peppery crunch to your kitchen garden with French Breakfast radishes. This variety produces small, oblong roots with red skin and white tips. Pull them young for a fresh addition to salads, a colorful vegetable platter, or the classic pairing of sliced radishes with buttered bread.

Choose your seed size

This listing is for seeds to plant, not harvested radishes or live plants. Available options are:

• 1/4 oz seeds
• 1 oz packet
• 1/4 lb pack
• 1 lb seeds
• 5 lb seeds

All options are sold by weight. Seed counts vary by lot and are not guaranteed.

Variety details

• Variety: French Breakfast
• Crop: Small-rooted radish
• Root appearance: Oblong, red with a white tip
• Texture: Crisp when harvested promptly
• Flavor: Mildly peppery; heat and growing conditions affect pungency
• Approximate maturity: 22–30 days under favorable conditions
• Best growing season: Cool weather in spring or early fall
• Light: Full sun

When to sow

Direct sow in early spring when soil can be worked, or in late summer to early fall for a cool-weather harvest. Adjust timing to your local climate. Hot weather and moisture stress can lead to stronger flavor, poor texture, or premature flowering.

For a more continuous supply, make small successive sowings roughly every 1–2 weeks while conditions remain suitable.

Planting guide

1. Choose a sunny bed with loose, well-drained soil. Remove stones and break up compacted areas so roots can develop freely.
2. Sow approximately 1/2 inch deep, watering gently after planting.
3. Keep the seedbed evenly moist during germination.
4. Thin seedlings to approximately 2 inches apart. Crowded plants may develop leaves without satisfactory roots.
5. Allow space between rows for weeding and harvesting.

Growing care

Maintain consistent moisture without waterlogging. Avoid repeated drying and heavy soaking, which can affect root quality. Weed carefully around shallow roots and avoid excessive nitrogen feeding that favors leafy growth over roots.

Inspect young leaves for flea beetles and other pests. A suitable insect barrier can help protect seedlings when secured at the edges and checked regularly.

Harvest promptly

Begin checking roots as the expected harvest window approaches. Pull a sample to judge size and texture, then harvest while roots are young and crisp. Do not wait for every root to reach the same size.

Maturity dates are estimates. Leaving mature roots in the ground too long can result in pithy texture and a stronger taste.

Kitchen use and storage

Wash thoroughly and trim before serving. Enjoy sliced in salads, alongside sandwiches, or as a crunchy garnish. Radishes can also be roasted or sautéed for a milder flavor.

Remove leafy tops before refrigerating harvested roots to help preserve freshness. Keep roots chilled in a suitable food-storage container and use while firm and crisp.

Seed storage

Store unused seed sealed in a cool, dry, dark place, away from moisture and temperature extremes. Seeds supplied are for planting, not direct consumption.