Radish White Icicle produces slender, cylindrical roots up to 5 inches long, with crisp white flesh and a mild, tangy bite. This fast-growing, non-GMO heirloom can be ready to begin harvesting in about 25 days under favorable conditions. Pull a few roots for a crunchy salad, roast them for a mellow side dish, or sow small batches for fresh spring and fall harvests. Each packet contains 1,000 seeds.

Germination Rate: 85%. Test Date: 12/25. WILL.

Texas Minimum Germination Rate: 75%

Why Choose Radish White Icicle?

• Quick Harvest: Begin checking roots around 25 days, with actual maturity depending on weather, soil, and growing conditions.
• Slender White Roots: Cylindrical roots up to 5 inches long slice neatly into rounds or lengthwise pieces for colorful mixed vegetable plates.
• Crisp, Tangy Flavor: Enjoy satisfying crunch fresh, or cook the roots to mellow their peppery bite.
• Cool-Season Growing: Make the most of spring and fall planting windows when temperatures favor tender roots.
• Heirloom and Open-Pollinated: Grow a traditional non-GMO variety. Seed saving requires allowing plants to flower and maintaining suitable isolation.

Planting Tips for Success

• Timing: Direct sow as soon as soil can be worked in spring, or about 4–6 weeks before the first fall frost. Adjust for your local climate and avoid sustained heat.
• Sunlight: Choose full sun to light partial shade with at least 4–6 hours of direct light daily.
• Soil: Prepare loose, well-drained soil around pH 6.0–7.0. Remove rocks and clods so slender roots can develop evenly.
• Depth and Spacing: Sow 1/2 inch deep and 1 inch apart in rows 6–12 inches apart. Thin seedlings to about 2 inches apart. Sow in place rather than transplanting.
• Watering: Maintain even moisture without waterlogging. Dry spells followed by heavy watering can contribute to cracking and poor texture.
• Fertilizing: Use modest fertility based on soil needs. Avoid excessive nitrogen, which favors leafy tops over root growth.
• Support and Care: No staking is needed. Weed gently and avoid disturbing developing roots.
• Succession Sowing: Sow small batches every 1–2 weeks while cool growing conditions continue.
• Harvesting: Begin checking around 25 days and pull roots while tender, approximately 3/4 inch across. Harvest promptly before roots become pithy or overly pungent.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Raw in Salads: Slice thinly for a crisp, tangy addition to green salads, grain bowls, and slaws.
• Quick-Pickled: Follow a refrigerator-pickle recipe for a crunchy condiment. Keep refrigerated; quick pickles are not shelf-stable canned preserves.
• Roasted: Halve lengthwise and roast until tender with lightly browned edges to mellow their pungency.
• Sautéed: Cook evenly sized slices in butter or oil with herbs for a quick side dish.
• Crudités: Serve washed, trimmed roots whole or sliced with hummus or your favorite dip.
• Soups and Stews: Add pieces to simmering dishes where they soften and absorb savory flavors.

Order White Icicle Radish Seeds Today

Grow crisp White Icicle radishes for fresh spring and fall meals, from crunchy salads to warm roasted sides.

Nutritional Information

Existing generic raw radish reference, not a White Icicle-specific analysis. Applies to harvested roots, not planting seeds. Per 1 cup (116 grams) raw sliced radishes:

• Calories: 19
• Total Fat: 0.1 gram (0% Daily Value)
• Sodium: 45 milligrams (2% Daily Value)
• Total Carbohydrate: 3.9 grams (1% Daily Value)
• Dietary Fiber: 1.9 grams (7% Daily Value)
• Total Sugars: 2.2 grams
• Protein: 0.8 gram
• Vitamin C: 17.2 milligrams (19% Daily Value)
• Folate: 29 micrograms (7% Daily Value)
• Potassium: 270 milligrams (6% Daily Value)

% Daily Value is based on a 2,000-calorie diet. Values are estimates; nutrition varies with growing conditions and preparation.

Important Disclosures

• Variety Disclaimer: Harvest promptly at maturity. Over-mature roots may become pithy, cracked, or overly pungent. Maturity and harvest quality vary with growing conditions.
• Seed Storage: Store seeds in a cool, dry location away from direct sunlight. Properly stored radish seeds may remain viable for 4–5 years.
• Planting Zones: Grow as a cool-season crop, using local frost dates and temperatures to time sowings. Mild-winter regions may support fall and winter planting.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Garlic-Herb Roasted White Icicle Radishes

A simple way to turn harvested White Icicle roots into a mellow, tender side dish. Use harvested radishes, not the planting seeds in this packet. Serves 4. Preparation: 10 minutes. Cooking: 20–25 minutes.

Ingredients

• 1 pound harvested White Icicle radishes
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, finely minced
• 2 tablespoons chopped fresh parsley
• 1–2 teaspoons fresh lemon juice, to taste
• Lemon wedges, optional, for serving

Directions

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment rated for that temperature, or lightly oil the pan.
2. Wash and scrub the radishes under running water. Trim the tops and root tips, remove damaged areas, and dry well. Halve lengthwise; quarter any thicker roots so pieces cook evenly.
3. Toss with olive oil, salt, and pepper. Arrange in a single layer, cut sides down, leaving space between pieces.
4. Roast for 15 minutes. Turn the pieces and toss with the minced garlic, then roast for another 5–10 minutes until fork-tender with lightly golden edges. Check early if roots are small.
5. Transfer to a serving plate and toss with parsley and lemon juice. Adjust seasoning and serve warm with optional lemon wedges.

Serving and Storage

Serve beside roasted chicken, fish, beans, or a grain bowl. Add the garlic late in cooking to reduce scorching. Refrigerate leftovers within 2 hours in a covered container, use within 3–4 days, and reheat to 165°F before serving.