Fresh from the Cooking Light Garden, these radish varieties are easy to sow, fast to grow, and full of vibrant colors and flavors.
March 05, 2013
1 of 5Photo: Iain Bagwell
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.
2 of 5Photo: 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!
3 of 5Photo: 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.
4 of 5Photo: 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.
5 of 5Photo: 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.