French Breakfast Radish brings crisp texture, mild peppery flavor, and striking red-and-white roots to the garden and table. This non-GMO, heirloom, open-pollinated variety produces elongated roots with red shoulders and white tips, delicious sliced into salads or served with butter and bread. Each packet contains 1,000 seeds.

Germination Rate: 85%. Test Date: 5/26. OSI.

Texas Minimum Germination Rate: 75%

Why Choose French Breakfast Radish?

• Distinctive appearance: Elongated red roots with white tips add color to salads and vegetable platters.
• Crisp, mildly peppery flavor: Enjoy fresh slices for a refreshing crunch or cook the roots for a gentler flavor.
• Heirloom and open-pollinated: A traditional variety suitable for seed saving when properly isolated from other flowering radishes.
• Flexible garden use: Sow small successions in beds or suitably deep containers for staggered harvests.

Planting Tips for Success

• Timing: Grow during cool spring or fall weather. Use local planting guidance for your climate; heat can increase pungency and encourage bolting.
• Sowing: Direct sow about 1/2 inch deep in loose, well-drained soil. Thin seedlings to about 2 inches apart so roots have room to develop.
• Light and water: Choose a sunny location and keep soil evenly moist without waterlogging. Uneven watering can reduce root quality.
• Soil and fertilizer: Remove stones and work in finished compost before sowing. Avoid excessive nitrogen, which can favor leaves over roots.
• Support and care: No staking is needed. Keep weeds down and use insect netting where flea beetles are troublesome.
• Harvest: Check roots regularly and pull while young, firm, and tender rather than leaving them to become woody. Your existing listing gives about 60 days to harvest; actual timing depends on growing conditions.

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 harvested roots into salads, tuck into sandwiches, or serve with butter and bread.
• Sautéed: Halve roots lengthwise and cook in butter or olive oil until tender-crisp.
• Roasted: Toss with oil and roast until tender and lightly browned for a mellow side dish.
• Greens: Wash tender, sound leaves thoroughly and sauté as you would other cooking greens.

Order French Breakfast Radish Seeds Today

Plant a colorful cool-season harvest with French Breakfast Radish from David's Garden Seeds®.

Nutritional Information

• Harvested produce: Nutrition applies to the radish roots you grow, not the planting seeds in this packet.
• Analysis availability: A variety-specific nutrient analysis and verified serving-size values are not available for this listing.

No variety-specific nutrient amounts or % Daily Value claims are provided.

Important Disclosures

• Variety Disclaimer: Root size, color, flavor, and harvest timing vary with weather, soil, and growing practices. Photos are illustrative; this product is planting seed, not harvested vegetables.
• Seed Storage: Keep seeds cool, dry, and dark in a tightly closed container, away from moisture and heat.
• Planting Zones: Radishes are grown as a cool-season annual. Follow local sowing dates rather than relying on hardiness zone alone.

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

Butter-Sautéed French Breakfast Radishes

A simple side dish made with harvested French Breakfast radish roots, not the seeds in this packet. Serves 4. Prep: 10 minutes. Cook: 10–12 minutes.

Ingredients

• 1 pound harvested French Breakfast radishes, washed, trimmed, and halved lengthwise
• 2 tablespoons unsalted butter
• 1 teaspoon olive oil
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley

Directions

1. Wash the radishes under running water, trim away tops and root tails, halve lengthwise, and pat dry.
2. Heat the butter and olive oil in a large skillet over medium heat. Add radishes cut-side down in a single layer.
3. Cook for 4–5 minutes without moving them much, until lightly golden. Turn, season with salt and pepper, and cook another 5–7 minutes until tender-crisp. Reduce heat if the butter begins to brown too quickly.
4. Remove from the heat, toss with lemon juice and parsley, and serve warm.

Options: Replace butter with olive oil for a dairy-free version. Serve with crusty bread, roasted chicken, or a grain bowl.

Storage: Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot.