This delightful mix of crunchy radishes comes in cheerful shades of red, pink, white, and purple. Easter Egg radishes are perfectly round with a mild white flesh and healthy foliage, and stay delicious even when left in the ground.
This variety is known for its delicious flavor that adds a welcome crunch to salads, tacos, and sandwiches. When sautéed or roasted, the spiciness is significantly mellowed.
Choose a sunny area of the garden with loose, well-drained soil. Sow seeds directly in the garden in early spring or fall, covering lightly with soil. Water seedlings evenly and consistently. Avoid planting in warmer months to prevent radishes from becoming woody and bitter.
After three to four weeks of growth, when the radish root is peeking out of the soil, it's time to harvest! Harvest radishes by pinching the root at the base of the stem and pulling upwards. The greens and roots are both edible and especially delicious if harvested at the right time.
Allow a couple of radish plants to bolt in the summer heat. Plants will flower and produce seed pods. The pods will turn brown as they dry. Shake the pods gently once they appear dry; if the seeds rattle inside, they are ready to be harvested. Do not wait too long, as the seeds will break free of the pods and self-seed if left too long. Place dry pods in a paper bag to dry fully. After one week, break pods open by hand, separate seeds from the chaff, and store seeds in a cool, dry place for up to six years.