Our Favorite Radish Varieties

Photo: Iain Bagwell

Spring Treat

After a year of happy planting, weeding, and harvesting, we're thrilled to present the first crop from the Cooking Light Garden: radishes. And not the plain old variety: These are spring's first treats.

Photo: Iain Bagwell

Pink Beauty Radishes

Perfectly round, mild, and sweet. Our earliest producer—from tiny sprout on March 9 to this golf ball--sized specimen on March 29!

Photo: Iain Bagwell

Purple Plum Radishes

This radish variety is deep purple outside and driven-snow white within. They're almost juicy and came along about two weeks after the Pink Beauties variety.

Photo: Iain Bagwell

White Hailstone Radishes

Looks like a turnip, bites like a radish. Uniformly white all the way through and ready at the same time as the Purple Plums. Even though they're colorless, these had the kickiest flavor.

Photo: Iain Bagwell

Chinese Red Meat Radishes

Also known as watermelon radish for its white and green skin and rich, magenta interior. These took almost two months to mature (twice as long as other varieties) and prefer the coolness of fall. They're early to bolt in spring and mild in flavor.