40 Different Types of Radishes to Grow This Season

Radishes are a staple in gardens worldwide, valued for their quick growth, vibrant colors, and crisp, peppery flavor. While you may be familiar with the typical round red radish, there is a dazzling diversity of radish types waiting to be discovered. This comprehensive guide will introduce you to 40 radish varieties—spanning classic spring types, hearty winter radishes, and even colorful daikon radishes from around the globe. Whether you’re a beginner or a radish enthusiast, this article has something for everyone!

Why Grow Different Radish Types?

Radishes come in a rich array of shapes, sizes, colors, and flavors, making them an exciting crop for home gardeners. Choosing a mix of varieties allows you to:

• Extend your harvest from spring into fall and winter.
• Enjoy a broader palette of flavors, from mild and sweet to spicy and pungent.
• Add visual interest to salads, sandwiches, and pickles.
• Take advantage of radishes’ quick growth for succession planting and interplanting with slower crops.

Understanding Radish Categories

Before diving into specific varieties, it helps to group radishes into three main categories:

• Spring Radishes: Fast-growing, small, and often mild. Typically sown in early spring through early summer.
• Winter Radishes: Larger, more robust roots sown in late summer and harvested in the fall. Often store well through winter.
• Daikon Radishes: Originating from East Asia, these radishes are long, white, and often mild, with uses ranging from fresh eating to pickling and cooking.

Popular Spring Radish Varieties

Spring radishes are among the most familiar types. They’re generally ready to harvest in less than a month and are perfect for succession sowing. Here are some favorites:

Early Scarlet Globe

The quintessential red radish, ‘Early Scarlet Globe’ has a rosy skin, crisp white interior, and classic round shape. Noted for its mild flavor and quick maturation, it’s ideal for both warm and cool climates—making it perfect for both early and late sowings. The small roots (about 1 inch) and tender greens are excellent in salads and sandwiches.

Cherry Belle

Well-known for its reliability and fast growth, ‘Cherry Belle’ produces uniformly round, bright red radishes with a crisp texture and mild taste. This variety matures in as little as 22 days and is widely used in both amateur and commercial gardens.

French Breakfast

‘French Breakfast’ is a standout for its elongated shape and attractive bi-color appearance: rosy red with white tips. Slightly peppery, it’s delicious sliced thin on buttered toast or in salads. Roots reach up to 4 inches long—though harvesting at 1-2 inches ensures the best texture. Succession sowing will keep you harvesting fresh radishes for weeks.

German Giant

This globe-shaped variety features bright red skin and crisp white flesh. Unlike most radishes, ‘German Giant’ can grow quite large—up to 2 inches or even tennis ball size—without becoming woody or pithy. Its mild flavor and crack resistance make it popular for interplanting and continuous harvest.

White Icicle

An elongated, slender radish with snowy white skin and a mild, crisp bite. ‘White Icicle’ is productive and quick-maturing, lending itself well to fresh eating and garnishes.

Crimson Giant

A round, bright red radish that can grow up to 2 inches across. Despite its size, ‘Crimson Giant’ remains tender and flavorful if picked before it becomes over-mature.

Sparkler

This beautiful variety features a red top and white bottom, resulting in a true ‘sparkler’ appearance. It’s crunchy, mild, and matures rapidly for a spring crop.

Pink Beauty

‘Pink Beauty’ has glossy, bubblegum-pink skin and sweet, crunchy flesh. Its uniformity, gentle heat, and attractive appearance make it a favorite for market growers and home gardeners alike.

Unique & Heirloom Spring Radishes

• Champion: Larger than most spring types, with a deep crimson color and robust flavor.
• Plum Purple: Striking purple skin and white flesh; stays crisp even when mature.
• Fire ‘N Ice: Cylindrical with a gradient of cherry-red to snowy white—a visual treat in salads.
• Helios: Bright yellow skin and white flesh, mild in flavor and quick to grow.

Winter Radishes

Winter radishes are sown later in the growing season and take longer to mature, but their roots grow big, store well, and develop richer flavors.

Round Black Spanish

Known for its distinctive black skin and spicy white flesh, ‘Round Black Spanish’ is a bold addition to any garden. Its peppery bite mellows when cooked. Roots can reach 3-4 inches in diameter and are ideal for fall planting as they take about two months to mature. Plant seeds 1 inch apart and thin to 3 inches for best results.

Long Black Spanish

Similar in flavor and coloration to the round variant but with a long, tapering shape. Excellent for winter storage.

Watermelon Radish (Red Meat)

Despite its pale green exterior, the inside of this radish is a brilliant, magenta-pink, reminiscent of a watermelon. It has a mild, earthy flavor with only a hint of spice, making it excellent for slicing thin in salads or pickling.

Green Meat (Qingluobo)

Elongated with pale green skin and green-tinted flesh. It’s mild, crisp, and holds up well to stir-fries or salads.

China Rose

Elongated pink roots with a mild flavor, suitable for both fresh use and winter storage. Grows well in late summer through fall.

Miyashige White Daikon

A classic East Asian winter radish, this daikon produces long, white, carrot-like roots with a juicy, crisp texture and mild flavor. Used fresh, pickled, or in stews and soups.

Notable Daikon and Asian Radishes

• Minowase Daikon: Grows up to 24 inches long, with mild, crisp flesh. Perfect for Asian dishes and pickling.
• Sakurajima: Renowned as the largest radish in the world, with roots reaching up to 100 pounds! Mild and sweet flesh.
• April Cross: Extra-long (up to 16 inches), white-skinned daikon, sweet and tender. Ideal for spring and fall planting.
• Korean Radish (Mu): Shorter and rounder than Japanese daikon, with a rich, slightly spicy flavor.

Colorful and Unusual Radishes

• Purple Daikon: Long, lavender-skinned roots with violet-tinged flesh. Adds color to salads and slaws.
• Red Daikon: Eye-catching red skin and pink flesh, slightly peppery but sweet when cooked.
• Easter Egg: A blend of pink, purple, white, and red radishes, making a vibrant mix for kid-friendly snacking.
• Malaga Violet: Deep purple skin and mild flavor, unique among radishes for its dramatic hue.

Tips for Growing Radishes Successfully

• Plant in well-draining, loose soil to allow roots to expand.
• Sow seeds directly outdoors rather than transplanting to avoid root disturbance.
• Keep the soil moist and cool for the best texture and flavor.
• For round types, thin seedlings to 1-2 inches apart; for larger varieties, provide more space (up to 3-6 inches).
• Use succession planting: sow small batches every 1-2 weeks for a continuous harvest.
• Harvest spring radishes as soon as they reach full size to avoid pithiness; winter radishes can remain in the ground until after light frosts.

Harvest & Culinary Uses

Radishes are harvested by gently pulling roots from the soil or using a garden fork. Both roots and greens are edible; roots are used raw, roasted, or pickled, while greens can be sautéed or added to soups.

• Raw: Sliced in salads, on toast, or as a crunchy snack.
• Pickled: Especially daikon and watermelon types, to add brightness to sandwiches and rice dishes.
• Cooked: Roasted, stir-fried, or added to soups to mellow spiciness and bring out sweetness.
• Greens: Use in pestos, sautéed as a side dish, or stirred into soups.

Radish Buying and Storage Tips

• Choose radishes that are firm, unblemished, and have fresh, crisp greens.
• Remove tops before storing to extend shelf life (root and greens can be stored separately).
• Store roots in the refrigerator’s crisper drawer in a plastic bag for up to a week (spring types), or longer for winter varieties.
• Winter radishes and daikons can be kept in moist sand in a cool basement or root cellar for months.

Table: 20 Notable Radish Types at a Glance

Frequently Asked Questions (FAQs)

Q: What’s the difference between spring and winter radishes?

A: Spring radishes grow quickly, are smaller and usually milder, while winter types take longer to mature, yield larger roots, and often have a more complex or pungent flavor profile.

Q: Why do radishes become pithy or woody?

A: Overgrown or stressed radishes (from heat, drought, or being left in the ground too long) often develop a spongy or woody texture. Harvest promptly and keep the soil consistently moist for best results.

Q: Can I eat radish greens?

A: Yes! Radish greens are edible and can be used in salads, soups, or sautés. Wash thoroughly to remove grit and enjoy their peppery flavor.

Q: How do I succession plant radishes?

A: Sow a new batch of radish seeds every one to two weeks, ensuring a continuous supply of fresh radishes spring through fall.

Q: What is the best way to store harvested radishes?

A: Remove the greens and store the roots in the fridge’s crisper drawer, ideally in a plastic bag or sealed container. For winter and daikon radishes, store in a cool, moist environment—like sand in a root cellar—for months.

Conclusion

Radishes are among the most adaptable and rewarding vegetables to grow, offering endless opportunities for experimentation and flavor. With so many types available—each with their unique color, shape, and taste—you’re sure to find varieties that suit your palate and garden. Try several this season and expand your radish horizons!

Author

medha deb

 

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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