French Breakfast radishes are a small- to medium-sized variety of red, oval radishes with lovely white tips. The flesh is white and crisp with a mild, earthy and peppery flavor. In addition to the roots, the leafy green tops are edible and have a crisp texture and slight peppery flavor.
Radishes are lovely in vegetable platters and fresh salads, or they can also add a delightful crunch to sandwiches.
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 and separating rows 6 inches apart. Water seedlings evenly and consistently. Although this variety can handle some summer heat, avoid planting French Breakfast radishes in warmer months to prevent them from becoming woody and bitter.
After about three 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 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.