Easter Egg Radish brings a colorful mix of red, purple and white roots to your cool-season garden. This packet contains 500 non-GMO, heirloom seeds for crisp radishes that brighten salads, snack plates and roasted side dishes. Harvest young for tender texture and a mild-to-peppery bite that varies with growing conditions.

Pull a few roots and discover a little assortment of colors beneath the leaves. Slice them into white-centered rounds with colorful edges, halve them for roasting or serve whole small roots on a vegetable platter. Color balance varies, so each planting has its own character rather than a guaranteed equal number of every shade.

Allow approximately 25 to 30 days as a general harvest estimate, checking the roots rather than relying only on the calendar. Different plants may be ready at different times. Harvest around ¾ to 1 inch across while crisp, because radishes left too long can become pithy or sharper in flavor. Small successive sowings during suitable cool weather help spread out the harvest.

Radishes fit raised beds, in-ground gardens and suitable containers with drainage. Their quick growth makes them satisfying to follow from seedling to harvest, but steady moisture and careful thinning still matter. Avoid the hottest part of summer where heat makes good root production difficult.

Germination Rate: 80%. Test Date: 11/25. WILL.

Texas Minimum Germination Rate: 75%

Why Choose Easter Egg Radish?

• Colorful roots: Red, purple and white skins create attractive slices and mixed harvest plates.
• Crisp young texture: Harvest promptly for fresh crunch and good eating quality.
• Quick-growing crop: Approximately 25 to 30 days is a useful planning estimate under suitable conditions.
• Successive sowings: Small plantings every couple of weeks during suitable weather can stagger harvests.
• Flexible garden space: Suitable for beds and containers that provide room for root development.
• Heirloom seed: An open-pollinated choice. Seed saving requires appropriate isolation and allowing selected plants to flower.

Planting Tips for Success

• Timing: Direct-sow during local cool-season spring or fall windows. Adjust around frost and seasonal heat rather than following one national schedule.
• Sunlight: Choose full sun where practical; some partial shade may be suitable depending on conditions.
• Soil: Use loose, well-drained soil free of stones and clumps. A pH near 6.0 to 7.0 suits radish growth.
• Sowing: Sow approximately ½ inch deep, following packet guidance.
• Thinning: Thin seedlings to approximately 2 to 3 inches apart, with rows around 6 to 12 inches apart or according to packet recommendations.
• Watering: Keep soil consistently moist without waterlogging it. Uneven moisture can contribute to poor root quality.
• Fertilizing: Use compost or fertilizer according to soil needs and label guidance. Avoid excessive nitrogen.
• Support: No trellis or staking is normally required.
• Harvest: Check roots frequently and pull while young, around ¾ to 1 inch in diameter.
• After harvest: Separate tops from roots and refrigerate promptly. Wash thoroughly before preparation.

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

• Fresh: Slice thinly for salads, grain bowls and vegetable platters.
• Garnishes: Add colorful rounds to tacos, sandwiches or toast for crisp texture.
• Roasted: Halve roots and roast with oil until tender; cooking mellows their peppery bite.
• Sautéed: Cook slices with butter or oil for a warm side dish.
• Refrigerator pickles: Use a reliable refrigerated pickle recipe and keep chilled. This is not shelf-stable canning guidance.
• Braised: Simmer small roots gently in broth until tender.

Order Easter Egg Radish Seeds Today

Grow 500 heirloom seeds for crisp, colorful radishes in your cool-season kitchen garden.

Nutritional Information

General reference per 1 cup sliced raw radishes, approximately 116 grams. Values are approximate, not variety-specific testing, and apply to harvested roots, not planting seeds.

• Calories: 19
• Total Fat: 0.1 gram (0% Daily Value)
• Sodium: 45 milligrams (2% Daily Value)
• Total Carbohydrates: 4 grams (1% Daily Value)
• Dietary Fiber: 1.9 grams (7% Daily Value)
• Total Sugars: 2 grams
• Protein: 0.8 gram
• Vitamin C: 17 milligrams (19% Daily Value)
• Folate: 29 micrograms (7% Daily Value)
• Potassium: 270 milligrams (6% Daily Value)

Important Disclosures

• Variety Disclaimer: Color balance, size, root shape, flavor and timing vary with conditions. Equal numbers of each color are not guaranteed.
• Germination: The recorded test result does not guarantee identical performance in every garden.
• Seed Storage: Keep seed cool, dry and dark, protected from heat and moisture.
• Planting Zones: Follow local cool-season planting guidance and avoid unsuitable summer heat.
• Planting seed: Culinary references apply to harvested radishes, not direct consumption of packet seeds.

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

Recipe: Garlic-Herb Roasted Easter Egg Radishes

A mellow, savory way to enjoy a colorful radish harvest. Use harvested roots, not planting seeds. Serves 4. Prep: 10 minutes. Cook: 20 to 30 minutes.

Ingredients

• 1 pound Easter Egg radish roots
• 2 tablespoons olive oil, divided
• 2 garlic cloves, finely minced
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• 1 teaspoon fresh lemon juice
• Lemon wedges, optional

Directions

1. Heat the oven to 425°F. Wash radishes thoroughly and trim tops and root tails. Halve small roots and quarter larger ones so pieces are similar in size. Pat dry.
2. Toss with 1½ tablespoons olive oil, salt and pepper. Spread cut-side down in a single layer on a rimmed baking sheet.
3. Roast for 15 to 20 minutes, then turn. Mix garlic with the remaining ½ tablespoon oil and toss gently with the radishes.
4. Roast another 5 to 10 minutes, until tender and lightly browned, checking the garlic to prevent burning.
5. Toss with parsley and lemon juice, then serve warm with lemon wedges if desired. Skin colors may soften during cooking.

Storage: Refrigerate leftovers within two hours in a covered container and use within 3 to 4 days.

Growing a Doomsday Garden by David Schulze