Stephen Albert
Radishes come in many shapes, colors, and flavors, and choosing the right type for your garden can improve both yield and enjoyment. Here’s a guide to three main categories—round, long, and specialty radishes—and what makes each unique.
Round Radishes
- Examples: ‘Cherry Belle’, ‘Easter Egg’, ‘Crimson Giant’
- Shape & Size: Small, globe-shaped roots, usually 1 inch in diameter.
- Flavor: Crisp, mild to moderately peppery.
- Best Season: Spring and fall.
- Pros: Fast-growing (20–30 days), perfect for salads and fresh eating.
Long Radishes
- Examples: ‘French Breakfast’, ‘Icicle’, ‘White Lady’
- Shape & Size: Cylindrical or tapered, 2–5 inches long.
- Flavor: Mild, slightly sweet, or delicately spicy.
- Best Season: Spring, early summer, and fall with heat-tolerant varieties.
- Pros: Unique look, great for slicing, and often more heat-tolerant than round radishes.
Specialty Radishes
- Examples: Daikon, Black Radish, Watermelon Radish, Green Meat Radish
- Shape & Size: Varies—can be very long, large, or colorful.
- Flavor: Ranges from mild and sweet to bold and spicy.
- Best Season: Mostly fall and winter for cool-loving varieties.
- Pros: Diverse flavors, colors, and culinary uses; some store for months.
My Experience
After decades of gardening, I’ve grown every type from quick-salad rounds to foot-long daikons. Mixing varieties in the same bed not only stretches the harvest season but also adds color, flavor, and texture diversity to the kitchen.
