A pale skinned Daikon style radish with a deep magenta flesh that is sweet with just a hint of pepper.

Flavours/Food Partners

Radishes are a popular salad vegetable used in most parts of the world. The most commonly used part is the unusual tap root that is part root and part hypocotyl. The flesh is sweet when small and young then gets peppery as it ages. All parts of the plant are edible and due to its quick germination rate the sprouts are very popular in salads. They partner well with all types of salad vegetables and even some fruits and cheeses.

Health/Cooking/Medicinal

The leaves can be harvested as needed and if some are left the root will continue to develop. Leaves can be eaten raw in salads or lightly steamed and served with lemon juice. The roots of watermelon radish are white to pale green on the outside and deep magenta inside. Finely slice and mix finely sliced leeks and fennel then drizzle with lemon juice, olive oil and coarse black pepper. Radishes are high in vitamin C and are good for overall health.

Landscaping/Planting

Prefers moist but well drained soil in a full sun position. They are rapid growers and should be planted over several weeks to ensure an extended supply.

Cultivation/Fertiliser

Fertilise with Seasol and Powerfeed weekly from planting to harvest.

Herb Attributes