Dating back to around 1910, this is a conventional-looking radish, but with larger (3-4cm diameter), round roots. The solid white flesh is firm, crisp and mild. Hardy, attractive and quick to mature, so perfect for successional sowing. It is also reluctant to become pithy or hollow, even when large. Sow to harvest 29 days (approx.)
Thought to date back to 1908, this fast-growing white variety is suitable for spring or autumn growing. The globe-shaped, white-skinned roots should be harvested when they reach about 2.5cm in diameter. Produces firm, juicy flesh which stays crisp once harvested and has a mildly spicy flavour. Seed to harvest 30 days.
A robust winter storage radish with pink roots and crisp, white, medium to strong-flavoured flesh, making it ideal grated for salads or coleslaw. Sow in July/August allowing a little more space than for summer radishes, as the roots are large. Can be left in the ground until required, making it a good winter standby for fresh salads.
Syn. Serpent's Tail. Grown for its long edible seed pods rather than its roots. Thrives in hot weather. First mentioned in this country in Carter and Son’s Vade Mecum (which eventually became known as their Blue Books) of 1868, which stated, “It is a native of Java where it is known under the name Mongri or snake radish, and is much used in some parts of India for salading etc.” Pick the pods at around 10-15cm when they will be crisp and tender with a strong, peppery flavour. Can be eaten fresh, cooked in stir fries or even pickled.
Originally from a collection in China, this variety produces white roots with a green collar and a really radishy bite! Could be tried as a winter radish.
Syn. New London Particular. An ex-commercial variety with long, pink, tapering roots, best used at around 5-7cm. Listed in Carters Blue Book in 1845, it is hardy, pest resistant and bred for forcing under cold frames, but does well outside. Has a mild, sweet flavour with peppery note.