40 Different Types of Radishes to Grow This Season

Are you thinking of growing some radishes in your garden this season? There are many different types of radish to choose from depending on your hardiness zone. In this article, gardening expert Kaleigh Brillon shares her favorite radish types, with names and pictures of each!

types of radishes

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If you’re new to gardening, someone has probably recommended you grow radishes because they’re so easy. Sprinkle some seeds, give them some water, and voila! You can have radishes ready to harvest in less than a month. It’s quite the confidence boost for a new gardener.

Even if you’re a seasoned gardener who loves an easy win, there are many types of radishes to choose from that you’re sure to love! We’re talking a rainbow of colors, from bold reds and purples to delicate pinks and yellows. There are even black and green varieties that are sure to spice up your salads.

Let’s look at these different radishes to grow in the garden. Each one will bring something completely different and unique to your growth this season.

Red Radishes

Sometimes, you can’t beat the classics. You probably think of red varieties when you think of radishes, and they’re likely what’s sold at your grocery store. You might think they’re overrated, but they’re a classic for a reason!

They’re not all your typical round, red radishes (say that three times fast). You’ll want to grow some unique varieties in your garden ASAP. Read on to learn a little more about the atypical typical radishes.

Cherriette

Close-up of a set of ripe Cherriette radishes. It is a small round radish with red smooth skin and thin white root.
Cherriette radish is a great option for beginners with a mild flavor that can be harvested in 24 days.

Red on the outside and white on the inside, the Cherriette radish is exactly what you’d expect, and it’s a good choice for a first-time radish grower. It’s ready to harvest in about 24 days and won’t lose its mild flavor if you leave it in the ground a bit longer than expected.

Grow these radishes in full sun in the spring for the best results. Plant seeds every one or two weeks to have a constant supply of radishes to munch on. Since they take so little time, these radishes are perfect candidate for succession sowing.

As with most radishes, a good surface tilling before you plant seeds will ensure there’s room for the Cherriette to grow. In the course of growing your Cherriette, apply a little fertilizer about 2 weeks after germination to give the roots lots of nutrients for full development. These are suited for wherever your typical radish would go in the kitchen.

Cherry Belle

Close-up of a woman's hand holding a bunch of freshly picked Cherry Belle radishes against a blurred garden background. Radish roots are the edible part of the plant, shaped like a rounded bulb with a red-pink skin. Radish leaves are green, lobed with small holes due to pests.
Cherry Belle is a mild-flavored heirloom radish best eaten raw in salads.

The Cherry Belle is an heirloom variety from Holland you won’t want to miss. With a crisp crunch and a mild flavor, you’ll want to eat this one raw on salads. This frost-tolerant variety can be planted in early spring and will be ready in about 24 days. Succession plant it through summer for continual radish goodness!

If you decide to plant Cherry Belle early in spring and you get a little snap frost, there should be no problem at all. The variety is somewhat resistant to light frosts. That makes it good for a fall harvest too!

You can leave your bulbs in the ground to get a little larger than the 3/4 inch to 1 inch size. I’ve allowed them to grow to a 2 inch diameter with success! They also are pretty traditional flavor-wise, but you can quick pickle them as a garnish for your favorite barbecued meats for some complexity.

Crimson Giant

Close-up of a woman's hand holding a bunch of Crimson Giant radishes on a white background. Crimson Giant is a type of radish with a large, round and crunchy root, bright red skin and white flesh.
Crimson Giant is a large, mild-flavored radish ideal for sandwiches or salads.

Tired of dainty radishes? Look no further than the Crimson Giant, which can grow up to 2 inches in diameter! Its large size and mild flavor make it perfect for sandwiches or as the star of the salad. Like the other two varieties we’ve talked about up to this point, try planting them with your kids to get them addicted to gardening too!

This radish likes the cool weather in spring and fall and takes 28 days to mature. It’s tolerant of frost, so you can grow them right up until the first freeze. With 2 1/2 to 3 1/2 inch leaf tops, you can even enjoy the greens, raw or lightly cooked.

Try these interplanted among peas, lettuce, tomatoes, and among your favorite herbs. Due to their small size, they won’t compete for nutrients, and you’ll have plenty of shade from other plants in warm weather.

De 18 Jours

A close-up of a gardener's hands holding a bunch of freshly picked De 18 Jours radishes in a sunny garden, against a green lawn blurred background. De 18 Jours is a French heirloom variety that produces small, oblong, bright red roots with white flesh.
De 18 Jours is a slender oval-shaped radish that grows in just 18 days, making it perfect for impatient gardeners.

Guess how long this speedster takes to grow? If you guessed 18 days, you’re right! De 18 Jours, or “of 18 days,” are perfect for impatient gardeners who just want a radish already. Jeez! These are one of those frost hardy types that can handle and early planting for short season gardeners.

This variety has a slender oval shape rather than your typical round red radish, so it’s a good choice if you want something a little different. Grow it in the spring until the temperatures reach 75°F (24°C). They’re frost tolerant, so you can start early with these.

The substantial greens on these tasty roots are great for eating too. Saute them like you would spinach or another similar delicate green. They are comparable in flavor to those.

Early Scarlet Globe

Close-up of ripe roots of an Early Scarlet Globe radish lying on the soil in a garden. Radishes have rounded hard roots covered with pink-red skin. The leaves are green, oval, slightly lobed.
Early Scarlet Globe is the most popular radish with a mild and crunchy flavor that tolerates warm weather.

The poster child of all radishes, the Early Scarlet Globe is the one you’ve probably had before. It’s mild and crunchy and tolerates warm weather so you can grow this one into summer, unlike many others. On the flip side, it can handle frost, so both southern and northern gardeners will enjoy growing a crop.

The typical size is about 1 inch, with greens growing up to 6 inches tall. Grow these in full sun in the spring or fall seasons. Perfect for succession sowing, those with long spring and fall seasons will glean much from continuous harvests.

Early Scarlet Globes have the perfect, idyllic radish shape and size. Therefore, use them just as you would your typical types.

Fire and Ice

Close-up of ripe Fire and Ice radish roots on a wooden table. Radish roots are oblong oval in shape with half red and half white skin.
Fire and Ice is a half-red and half-white radish with a mild and sweet taste.

Despite the name, this radish is mild and sweet. It’s half red and half white, slender, and grows to be about 4 inches long. You’ll want to serve this one refrigerated to enjoy its sweet flavor. Slice one up and throw it in your salad, or eat it fresh in a sandwich.

Fire and Ice is ready to eat in about 25 days. You can plant them in early spring, late summer, and fall if you don’t have any early frosts. It’s not frost-tolerant, so keep an eye out for the weather! That being said, those with short seasons may want to grow some other variety.

If you’d like to extend the shelf life of these, remove the leaves, wrap the roots in plastic, and enjoy as needed. This will keep them fresh for up to 5 days in the refrigerator.

French Breakfast

Close-up of a man's hand holding a bunch of ripe French Breakfast radishes in the garden. The radish has small, oval, slightly oblong red-pink roots with white bottoms. The gardener is wearing a dark blue jacket.
This variety is mild and peppery, with slender red and white radishes that are frost-tolerant.

French Breakfast radishes are frost-tolerant but can also stand a little heat, making them perfect for gardens with temperamental springs. That makes them excellent for long-season growers in areas where summer comes on quickly.

Grow them in spring and fall in containers or in the ground, and in 28 days or so, you’ll have beautiful, slender red and white radishes. They’re about 1 inch in diameter and can reach up to 4 inches long. They’re mild and peppery, giving your food a gentle kick.

I like to slice these up and put them on cheese toast with a little mustard. It’s a spicy way to start the day for sure! If that’s not of interest to you, try pickling or braising. Stir fries also work to serve the delicious flavor of French Breakfast.

French Dressing

Close-up of a bunch of ripe French Dressing radishes on burlap fabric. The radishes have an oblong, narrow shape with pinkish-red skin and white bottoms. The leaves are large, oval, lobed, bright green.
Cherry Belle radish is a thinner and shorter variety, predominantly red with a peppery flavor.

This radish is similar to the French Breakfast variety but is a little shorter and thinner. They’re more red than they are white, but still have a delicious peppery flavor. This kind is great in salads with, say, some French dressing?

They can take up to 35 days to harvest, making them a bit on the slower side in the world of radishes, but they’re worth the wait! Harvest them when they’re 2 inches long and just under an inch wide.

This one is very similar in terms of use when compared to French Breakfast. Therefore, it’s suited to all the same culinary applications. Aside from all the ways you can prepare them, you can certainly enjoy one straight from the garden.

German Giant

Close-up of a ripe German Giant radish on a wooden table outside. German Giant is a globular variety with bright red skin and white flesh.
German Giant is a globe-shaped radish with bright red skin and a mild and crisp flavor.

The German Giant is a globe-shaped variety with bright red skin and stunning white insides. It can grow to be 1 ½ to 2 inches in diameter and has a mild but crisp flavor. That means you get a large radish, and all within one month!

Many varieties become pithy like a lemon when they get too big, but that’s not a problem with this giant. You can let it reach its full size without sacrificing the full flavor. And we don’t even have to tell you how good this one is for interplanting and succession sowing.

Try eating this one in salads, on sandwiches, or enjoy one the European way. Simply slice one up, and throw it on deliciously buttered crusty bread.

Giant of Sicily

Close-up of a freshly picked Giant of Sicily radish in a garden bed. The radish has globular roots with bright red skin and a beautiful rosette of large, oval, lobed dark green leaves.
This Italian heirloom radish is frost-tolerant and can be grown in spring and fall.

While I’m on the topic of giant radishes, let’s look at this heirloom variety hailing from Italy. It’s a classic spherical radish with red skin and white flesh, but this one can reach 2 inches in diameter! It’s frost-tolerant and can be grown in spring and fall, taking about 35 days to harvest. The flavor is on the sweet side, so those who don’t like the spiciness of radishes will appreciate this one.

Of course those roots are edible, but so are the greens! They are delicate enough for pesto, and flavorful enough for a light saute. If you’ve let them go, and you pull one that’s huge, don’t worry! Gardeners report the flavor stays intact even if they’re left in the garden for longer periods.

As an Italian heirloom, these guys can handle a little bit of heat and a little bit of frost. Warm weather doesn’t make them bolt, which means it may be easier to let them go than it would others. Therefore, keep an eye on them if you want that just-mature-enough flavor.

Long Scarlet

Top view, freshly picked ripe Long Scarlet radishes lie on a blue wooden surface. The Long Scarlet radish is an oblong, carrot-like root vegetable with bright red skin and a white flesh.
This variety of radish has a long, scarlet root that’s sweet and mild.

This radish variety is long and scarlet, but maybe you could have guessed that! It’s a red radish that thinks it’s a carrot with a slender root that reaches up to 6 inches long. It’s sweet and not very pungent. Add this to the list of tame radishes for radish-haters!

It will be ready to harvest within 30 days and can be sown in early spring and late summer. They make a great spring or fall planting, and can grow all year round in milder areas. Due to its ease of cultivation, Long Scarlet has been a favorite among growers since the 19th century.

Hailing from Ohio, the radish also has the common names Cincinnati Market radishes, Extra Long Scarlet Short Top radishes, Long Scarlet Cincinnati radishes, Cincinnati Glass radishes, and Cincinnati Glass carrots. They were often grown in glass greenhouses in the 1800s, giving them their glass moniker.

Perfecto

Close-up of a ripe Perfecto radish on a black wooden surface. Radish roots are perfectly rounded with smooth bright red skin.
This variety of radish is fast-growing, with a peppery flavor and a golf ball-like size.

This one is wonderful if you want a peppery radish that packs a punch. This variety is perfectly globe-shaped with a white interior and can reach the size of a golf ball. It grows on the faster side, reaching maturity in 25 days. When it reaches 1 inch in diameter, it will be crispy when you bite into it.

Perfecto radishes are well suited to Mediterranean-like climates, which can be hot, cool, arid, or humid. Therefore, they’re pretty adaptable to similar areas of North America. The leaves are tinged with red along the stalk and leaf veins, adding a little bit of color to your cool weather garden.

The seeds of Perfecto germinate readily, and produce tons of little textbook radishes. Harvest them small or large — they’ll maintain a perfect visage no matter when you take them out of the ground.

Red King

Close-up of many roots of a ripe Red King radish on a counter. The Red King radish is a popular heirloom cultivar that produces large oval, oblong roots with a bright red skin and firm white flesh.
King of all radishes, giant daikon type with bright red skin and white flesh.

Perhaps the king of all radishes, this giant variety will give you plenty to eat! It’s a type of daikon radish with bright red skin and crispy white flesh. The roots can grow to be 8 inches long and a whopping 2 ½ inches wide! All this depends on how densely you sow your seeds.

This variety has some heat tolerance and is slow to bolt, so you can plant them throughout spring and well into summer. They take a bit longer to harvest, though—you’ll have to wait about 53 days! The flavor is peppery with a hint of sweetness.

They will maintain their flavor if you leave them in the ground beyond their initial mature time. Add to this their slow-bolt nature, and you’ve got a great radish that can grow almost anywhere in the temperate seasons. When you harvest, use a fork to dip under the root and lever it up. These are delicate radishes that can break during the harvest process.

Rudolf

Close-up of a growing Rudolf radish on a garden bed. The Rudolf radish is a bright red, ball-shaped radish with white flesh that is crispy and slightly spicy. Oval, green, lobed leaves form at the tops of the roots into a beautiful rosette.
The Rudolf radish is a perfectly spherical variety with a zesty, peppery flavor.

The Rudolf radish is 1 inch in diameter and is almost a perfect sphere every time. Talk about satisfying! The cute round red radishes look a lot like a certain flying reindeer’s nose, and they have a zesty, peppery taste. Plant these in the cool parts of spring and fall, but you can also grow these into summer until it gets too hot.

You know you can rely on Rudolf, especially when you consider the fact that it won a the Award of Garden Merit from the Royal Horticultural Society in 2008. If you want to get the most out of your harvest, you can use the greens to add a bit of spice to your favorite salad.

In just 25 days, you’ll have the cutest little radishes that have multiple functions in your kitchen. Succession sow them through spring, and if you live somewhere cool enough, through summer too.

Saxa 2

Close-up of a freshly harvested Saxa 2 radish with soil residue. Radish Saxa 2 is a small, round variety with red skin and crisp white flesh.
These radishes are a speedy European variety with a spicy flavor ready for harvest in just 18 days.

Saxa 2 radishes are a European variety that wastes no time. These globe-shaped radishes will be ready in at least 18 days. Like other red radishes, these have white flesh and a delightfully spicy flavor with a tad of sweetness. You’ll want to snack on these in the garden, but they’re also delicious in many dishes.

You’ll know it’s time to harvest when the leaves are just 4 inches tall, and the little ruby globes pop out of the top of the soil. Saxa 2 is forgiving, and suited for new gardeners, and kid gardeners too! Even experienced growers will enjoy this one.

If you prefer a radish that has more body, and more greens, this might not be your choice. But the ability to succession sow these gorgeous roots throughout spring and fall will give you lots to work with.

Sichuan Red Beauty

Close-up of many ripe Sichuan Red Beauty radishes on the counter near the cabbage heads. Sichuan Red Beauty radish is a unique Chinese variety with a small round, oblong shape and bright red skin.
The Sichuan Red Beauty radish has reddish-purple skin and flesh and is ideal for pickling, stir-frying, or salads.

This radish truly lives up to its name! It’s a reddish-purple inside and out, much like a beet. It’s a Chinese variety that is great for pickling, stir-frying, or sliced in salads for a gorgeous pop of color. There are so many antioxidants in each of these radishes, you’ll have much to be thankful for when you use them in your kitchen.

The Sichuan Red Beauty is oblong and will reach about 2 inches in length and diameter. Plant it in late summer or early fall and harvest it as the temperatures cool down. This variety isn’t recommended for spring planting, and much prefers the cool of fall (like a beet does).

The name of the radish indicates spice, which is true to form! Therefore, it may not be everyone’s favorite snacking radish. If pickled radishes are what you like, the deep crimson hue emitted by these is worth springing for.

Sora

Close-up of a bunch of ripe Sora radishes on a wooden surface. The radish has small, rounded roots with bright red skin and green, lobed, oval-shaped leaves.
Sora radish is the ideal choice for growing radishes in warm climates.

The Sora radish should be your first choice if you want to grow radishes in a warm climate. They keep their perfect round shape and don’t become pithy, even if the temperatures are a bit warm or they get too big! They have beautiful pinkish-red skin and white flesh and are ready to harvest in 22 days. Plant them from spring to fall to continually enjoy radishes almost all year.

If you live in an area with temperate summers this is a great choice. Sora is also good for those who have temperate spring and fall seasons. Those in the tropics and subtropics could probably stand to sow these all year long for continuous radish harvests. Those with short seasons apply as well!

These are the perfect radish for snacking, salads, and pickling. You may have so many of these, you’ll find yourself donating them to friends and neighbors. Market gardeners will get much value from a crop of Sora, too.

Sparkler

Close-up of a large bunch of ripe Sparkler radishes among green foliage. The Sparkler radish is a family heirloom that is round in shape and has a bright red top that fades to white at the bottom.
The Sparkler radish has a two-toned color, grows quickly, and is a spicy addition to any salad.

The two-toned Sparkler radish is half reddish-purple and half white. It’s a spicy radish with a hint of sweetness that you’ll love to put on any salad. Harvest it early if you want to tone down the spice since the longer it stays in the ground, the spicier it gets.

Sparkler radishes take no time in the garden! You can harvest these in just 20 days, making them an easy choice for those who can’t wait to eat them. You’ll enjoy the spiciness mixed with marked sweetness these radishes bring. Roast them, and the sweetness is even more evident.

Among other white tip heirlooms, Sparkler has so much to offer, with potential for succession harvests and interplanting. Throw them in with your herbs and tomatoes, and then pickle them up when they’re ready!

Yellow Radishes

If you can only find red radishes in the grocery store, try growing some yellow ones to add a little interest to your garden (and your plate). Since there aren’t many options, you’ll know yellow radish is truly something special.

Yellow radishes tend to be mellower, and sweeter than your typical spicy red radish — as long as they are grown in conditions right for their kind. That often means keeping them out of the heat, and monitoring them near the end of spring and fall for best flavor.

Helios

Close-up, top view of four freshly picked Helios radishes in a garden bed. The Helios radish is a family heirloom known for its bright golden yellow skin and crisp white flesh. The leaves are oval, lobed, green in color with thin veins.
Helios radish is an heirloom variety with yellow or beige skin, and white flesh.

The Helios radish is an heirloom variety from Czechoslovakia. If you’re interested in other cultures, you’ll want this one in your garden! They’re globe or olive-shaped and have beautiful yellow or beige skin with white flesh. These are ready to harvest in 25 days. Their spice is mild and is a good option for first-time radish eaters.

You can sow seeds of this radish in succession, and it will bring you lots of delicious greens and roots. As other radishes may bolt quickly, this one won’t, making it an heirloom you can rely on. You do want to keep on top of your harvests, however, as roots can split in the ground.

The attention you pay to this one is well worth it! If you know the typical radish is too spicy for you, grow these and harvest them young for the best results.

Zlata

Close-up of female hands holding a large bunch of freshly picked Zlata radish against a blurred background. The gardener is wearing a dark blue denim shirt. Zlata is a type of radish with a golden skin and a mild, slightly sweet taste. The roots are round in shape and the leaves are large, wide, oval in shape, with slightly wavy edges.
This radish has golden skin, white flesh, and a zesty flavor.

Zlata, or “gold” in Polish, is an heirloom variety from Poland. Its golden skin is complimented by its white flesh and has a zesty flavor, which is milder and earthier than your regular radish. You’ll get a nice crunch when you bite into the tender skin, which is yellow, to tan, and sometimes light brown.

Grow this plant in the spring and into summer (and through fall in some areas), and it should be ready in about 25 days. This variety will be spicier if grown in the heat and milder if grown in cool temperatures, so your spring batches may be different than the summer ones!

Since “Zlata” is a Polish word that means “golden” in English, another prominent common name for this one is Golden Garden. They are also called Zlata summer radishes due to their ability to hold their texture and flavor in warmer weather. They are slow to bolt too.

Green Radishes

Have you ever had a green radish? They’re certainly unique! There are a couple of different varieties to choose from that you’re sure to love. What you can expect is these radishes will pack a punch of flavor as you grow them.

Whether you’re cultivating them for their roots and greens, or their seed pods, you will get a spicy, mustardy radish that you can enjoy fresh, pickled, or roasted. These are adaptable to both lovers of spicy radishes and those that need something mellow.

Chinese Green Luobo

Close-up of two ripe Chinese Green Luobo radish roots on burlap on a wooden table. The root is large, oval. The top half of the root is green and the bottom half is white.
The Chinese Green Luobo radish has a unique appearance and is versatile for cooking and pickling.

The Chinese Green Luobo radish is sure to stand out in your garden. The top half is green, the bottom half is white, and the insides are light green. This variety is often used in pickling, but you can also cook it up or eat it raw.

This giant Daikon radish takes about 60 days to mature and can be harvested when it’s 6 to 10 inches in length. It reaches up to 3 inches in diameter, so use this one on sandwiches since it takes up plenty of space! It prefers to grow in cool weather and will be quick to bolt once the weather heats up.

Ferment these roots to tame their flavor slightly if you’re one of those people that love to grow interesting plants but don’t want to deal with intense spice. These seeds need to be planted deeply compared to other radishes (at 1/2 inch) and far apart (4 to 6 inches) due to their size.

Misato Rose

Close-up of Misato Rose radish roots on a white background. One root cut in half. The roots are massive, ball-shaped, with light green and white skin and bright purple flesh.
Misato Rose is a sweet, non-spicy radish with large, globe-shaped roots.

You’re sure to fall in love with the Misato Rose. The globe-shaped roots are massive, growing up to 5 inches long and wide. The skin is light green and white but will surprise you with brilliant white and magenta flesh that resembles a tie-dyed T-shirt.

This radish lacks spice but has plenty of sweetness to go around. It’s best planted in the fall to avoid the summer heat. However, there are hybrid varieties out there that have pronounced spiciness. If you’d prefer the intensity of flavor, hybrids are better!

You can sow these bad boys closely together and still obtain those giant roots. Crowding is no issue. This is a winter radish, which grows more slowly than a spring radish. So be patient, and you’ll have giant roots to use for whatever you desire.

Singara Rat’s Tail

Close-up of a growing Singara Rat's Tail radish in the garden. The Singara Rat's Tail radish is a unique variety of radish that develops long, thin, curly pods instead of roots. These pods are about 5-8 inches long, green in color.
The aerial radish grows edible seed pods above ground that are a milder version of typical radishes.

If you’re unfamiliar with aerial radishes, you might mistake this rat’s tail variety for a bean! This plant grows edible seed pods above ground that are eaten instead of the roots as you would with your typical radish. The seed pods are crispy and a little spicy but are much tamer than other radishes.

This plant grows up to 5 feet tall and 12 feet wide, with pods ranging from 3 to 12 inches in length. It’s tolerant of frost and can be grown from spring to summer. The bean pods can be eaten raw, cooked in dishes like stir-fries, or pickled.

If you want to impress your friends with a veggie tray full of an array of interesting veggies from your garden, this is a great choice. Because this is technically the pre-bolt phase of a radish, summer heat is no issue. You want to pick them early, though, so they aren’t woody when you bite down.

Purple Radishes

Purple radishes are sure to grab your attention! From deep purple to light lavender, these radishes will add some color to your garden. These are much like your typical red radish, with lots of delectable mustardy flavor.

The difference is mostly in color. But both these varieties are averse to summer heat. They much prefer the cool of fall and spring. When you’re deciding whether or not these are for you, consider that. Pronounced spring and fall seasons will yield the best crops.

Malaga

Close-up of a bunch of ripe Malaga radish on a white background. The roots are rounded, with a plum skin. The leaves are green, oval, wide, slightly lobed.
Malaga radishes have plum or purple skin and white flesh.

The Malaga radish is a lot like your typical grocery store red radish. But, instead of red skin, you get a beautiful plum or purple color that contrasts well with the white flesh. You can harvest these radishes in 35 days. The interior flesh is sometimes light pink!

These frost-tolerant radishes grow best in early spring, and you can plant them until it gets too hot at the beginning of summer. This Polish variety will not get pithy if left after initial maturity. It also is great for those who have long seasons, where successions of Malaga are possible.

The flavor of Malaga is typically mild, especially when grown in a long spring or fall. In summers, and in exceptionally warm weather, they may take on a spicy flavor. Ensure you harvest when the flavor is to your liking.

Royal Purple

Close-up of a bunch of ripe Royal Purple radishes in an iron bowl outdoors. Royal Purple radishes have rounded roots with gorgeous purple skins.
Royal Purple radishes are beginner-friendly and resistant to pests and disease.

The Royal Purple radish will rule your garden with its gorgeous purple skin and pest and disease resistance! They’re easy to care for, making them great for beginner gardeners who need a quick win to boost confidence. The spice is mild and well-balanced with sweetness, making it a delicious choice you’ll want to plant again and again.

Sow seeds in early spring and late summer, and continue with succession planting until the temperatures become too hot or too cold. You’ll be able to harvest these in just over a month for adding to salads, sandwiches, and for pickling and fermenting.

People love growing these for their taste, and have even had success growing them in aquaponic systems. The mildness of flavor allows those who have sensitivity to spice to enjoy them. Leave them in the ground in warmer weather to pump up that heat for those who like it.

Pink Radishes

Radishes are known for their spicy kick, but these pretty pink ones will make you think they’re dainty and delicate. They’re beautiful to look at and delicious to eat — what’s not to like? Grow them to add some interest to your garden, and enjoy the zesty flavor they offer.

Many of these are frost-tolerant, but few are heat-tolerant. That means those with a summer that comes on fast will need to stay on top of their planting and harvest timings. If you leave them they can become fibrous, and even spicier.

Salad Rose

Close-up of many ripe Salad Rose radish roots in a corton box outdoors. This long and narrow radish has a bright pink-red skin.
The Salad Rose radish is a mild, long, and slender variety that’s great in salads.

This Russian radish is begging to be in a salad! The mild spice is just enough to stand out, but not so much that you won’t enjoy it. It’s a long and slender radish that can reach up to 8 inches long and about 1 inch in diameter. While most tend towards purplish, they can also be pinkish-purple in hue.

This variety grows well in spring and fall and is frost-tolerant, so you can get a head start and plant them before the last frost. If you want to use the greens, know that they have multiple applications in salads, sauteing, and steaming. They too have a mildly spicy flavor you’ll love.

When fully grown, Salad Rose radishes slightly resemble carrots. They maintain texture even if they grow longer than 8 inches, staying crispy and light. This might be your next favorite variety to grow in spring and fall.

Chinese Rose

A close-up of several bunches of Chinese Rose radishes on a wooden bench outside. Chinese Rose radish is a variety of winter radish with a large oblong shape and reddish-pink skin.
Plant this rosy radish in late summer and harvest it in about 60 days.

This radish should be planted in late summer and will be ready in about 60 days as the weather cools down. It’s a rosy radish that can reach up to 8 inches long and 2 inches in diameter, and has a spicy, peppery flavor. A beautiful light pink skin complements the white flesh. This one will make any dish feel elegant!

China Rose is a fabled radish with an ancient history. Missionaries who visited China during the 1850s brought it back to Europe. However, the existence of this radish is believed to go all the way back to the first wild radish plant.

In China, the sprouts of the plant are commonly enjoyed about 6 days after direct sowing. This practice most likely began when farmers thinned the sprouts to give roots adequate space to grow. The flavor of this one is bold, so those with sensitivity to heat should beware!

Lady Slipper

Close-up of Lady Slipper radish roots on a yellow background. The roots are round, hard, crispy, with a pink smooth skin.
The Lady Slipper radish is mildly sweet with little spice, great for first-time radish eaters.

If you’re not a fan of radish spice, the Lady Slipper is one you should try. This radish gets its name from its oblong shape that (loosely) resembles a slipper. It’s somewhat sweet with very little spice, so it’s a good first radish to try if you haven’t had one before.

It reaches 1 inch in diameter and 1 to 2 inches long and is ready to harvest in as little as 25 days. They’ll store well in the fridge for up to a few weeks, but you need to harvest them quickly, or they’ll turn pithy and tough to eat.

Because they grow so quickly, they’re great for gardeners who want to sell them at market, or even for those who want to succession sow. In the same vein, interplanting with this one is highly possible as Lady Slipper doesn’t take up much space.

Pink Beauty

Close-up of bunches of Pink Beauty radishes in a wooden box outdoors. The roots of the radish are rounded, with a bright pink skin. The leaves are oval, greenish-yellow in color with slightly serrated edges.
The Pink Beauty radish is mild and spicy, ready in just 22 days, and perfect for snacking.

The Pink Beauty is aptly named for its rosy skin, but their quick growing time of 22 days makes them even more beautiful! They’re mildly spicy and are only 1 inch in width and length, making them perfect for snacking in the garden.

Plant these radishes in early spring and late summer. They’re frost-tolerant and don’t like summer heat. Sow them in succession for multiple harvests through spring and fall. If uniformity and reliability are your thing, this is the radish for you!

The size of these makes them great for slicing and throwing in salads or sandwiches. Pickling and fermenting whole or sliced Pink Beauties is doable too. Though the greens are somewhat minuscule, they can be added to salads or steamed for eating.

Pink Summercicle

Close-up of many fresh Pink Summercicle radish roots. The Pink Summercicle Radish is an oblong hot pink radish with a white interior and a mild sweet flavor.
Plant Pink Summercicle radishes in spring or fall due to their sensitivity to extreme temperatures.

The Pink Summercicle radish has a lovely sweet flavor with a bit of spice. They’re oblong and reach up to 5 inches long. Their pink skin ranges from light to dark, and they have white flesh. Despite their name, these radishes can’t take the summer heat! Plant these in the spring and fall to avoid extreme temperatures.

Salads and stir fries are good hosts to your late spring and fall harvests. The sweetness of this Daikon variety also pairs quite well with a brine in pickling and fermenting. They aren’t particularly spicy either, making them good for those who prefer a milder radish.

You can start pulling these out of the ground in 40 days. In areas that remain cool and temperate in spring and fall, succession sowing may be possible, but avoid that in areas with speedily approaching summers.

White Radishes

The white radish category is much like the others: they’re either globe-shaped or oblong and have red or white flesh. You won’t want to miss out on some gorgeous varieties in this category—don’t mistake a white radish for being boring!

Some are intensely spicy, which is great for pickling garnishes, or for salads and sandwiches. The traditional Daikon radishes fall into this category. They’re also an excellent candidate for those who want to grow a cover crop of soil-tilling roots! More on that shortly.

Daikon Long White

Close-up of female hands holding a freshly picked bunch of Daikon Long White radishes in a sunny garden. Daikon Long White radish is a large oblong radish with white flesh and skin. The leaves are large, long, oval, dark green in color and slightly wrinkled in appearance.
The Daikon Long White radish is a huge, white, and long root vegetable that is perfect for radish lovers.

The Daikon Long White, often simply referred to as the Daikon Long, is gigantic. Its root looks like a large white carrot and it reaches up to 14 inches long and a few inches thick! If you love radishes and want to make sure you have plenty to munch on, this one is for you!

This one is mostly white but may appear light green at the top with brown spots. The spots aren’t bad, though; it’s just a characteristic of being a root vegetable. Plant it in spring and late summer and enjoy it cooked, pickled, or raw. This radish is peppery but mild.

Daikon radishes are supposed to have origins in the Mediterranean and along the coasts of the Black Sea. During the spice trade, they most likely made their way to Japan, China, and other parts of east Asia, where they’re a staple today.

Mantanghong

Close-up of three ripe Mantanghong radish roots on a wooden table. The roots are large, perfectly rounded, with a smooth white skin.
The Mantanghong radish has a striking appearance with mostly white skin and purple flesh.

Also called a Watermelon radish, the Mantanghong is a hybrid radish that is absolutely stunning. Its skin is mostly white with some light green, and cutting it open will reveal beautiful purple flesh. The flavor of this one is mild and sweet, attracting those who love radishes and those who may be ambivalent.

These radishes grow quite large globes reaching 3 inches in diameter and up to 1 pound in weight. It’s not just the color scheme reminding you of watermelons! Start growing these in late summer and through fall, as they are winter-grown and can’t take the heat.

This particular variety is a hybrid watermelon radish, producing much more uniform roots than other varieties might. In China, watermelon radishes are called varying words that translate to “beautiful heart,” a nod to their lovely interior.

Minowase Summer Cross #3

Close-up of many bunches of fresh Minowase Summer Cross #3 radish roots. The roots are oblong, with a smooth white skin and large dark green leaves with slightly wavy edges.
This nearly perfect hybrid radish is uniform in size and shape with smooth white skin.

No plant is ever truly perfect, but this one comes close. This hybrid variety usually grows uniform radishes with smooth white skin that are all the same size and width. They reach up to 16 inches long and almost 2 pounds. This variety has been bred to have heat tolerance, so you can plant it from spring to fall to enjoy the crunch of radishes all summer long.

If mosaic virus is a concern for you, note that this one resists it! Due to its uniformity, both home gardeners and market gardeners can rely on Minowase Summer. The mild flavor makes it palatable for those who can’t get enough of radish flavor, and for people who could leave it.

Perfect in stir fries, pickling, fermenting, and making traditional Japanese cuisine, this radish is a
Daikon you don’t want to miss. Especially if you live somewhere with a short spring, try it out. Minowase Summer is so good, and drying the shredded flesh will keep it delicious in storage for some time.

Miyashige

Close-up of many freshly picked Miyashige roots in a sunny garden. The roots are oblong, narrow, white with rosettes of lobed dark green leaves.
The Miyashige is an extra-long daikon radish that grows up to 18 inches, with white skin and flesh.

The Miyashige is a Daikon radish that grows extra long, usually 12-18 inches long and 3 inches wide. This heirloom variety has white skin and flesh but may sometimes have light green tops. Grow this winter radish in late summer and fall since it likes shorter days. Growing them in the spring can be difficult since the days gradually become longer and hotter.

They are traditionally used young in sushi, and mature radishes are often pickled. You can cook them up and serve them in soups and stir fries too, to give whatever meal a light crunch. This is a Daikon that works well in the kitchen, and in the garden as a soil-tilling cover crop. As the roots grow deeply, they push through the soil, breaking it up!

Southern gardeners have found this variety is perfect for their mild fall season, and it’s there they grow wide and long. If you find they’ve gone to seed, no problem at all! You can harvest the young seed pods for pickling or leave them to feed wild birds.

Rido Red

Close-up of many freshly picked Rido Red radish roots in a wooden box. The roots are medium in size, rounded, with white skin and purple-pink flesh. A quarter of one of the roots lies in front of the others.
The Rido Red is a globe-shaped radish with white skin and reddish-purple flesh in the center.

Is the Rido Red white or red? Well, yes! This stunning globe-shaped radish has white skin. Cut it open, and you’ll see about an inch of white flesh with reddish-purple flesh in the center. This radish is truly a work of art!

This variety grows large 4-inch spheres and is a bit on the sweeter side, but you can still expect a spicy radish kick. It thrives in spring and fall, so you can enjoy them throughout the year. For their kind, they grow quickly and are ready for harvest in just a couple of months. In mild areas you can succession sow two crops!

Their looks make them great for market stalls and veggie trays, where they stand out among other radishes. They’re suited for these settings, as well, because of their mild, yet mustardy flavor. That makes Rido Red a superb mid-grade radish for anyone who considers themselves part of the radish spectrum.

Sakurajima Mammoth

Close-up, top view of a growing Sakurajima Mammoth radish in the garden. The Sakurajima Mammoth radish produces a massive white globe-shaped root. The leaves are large and elongated, reminiscent of lettuce leaves, and have a slightly wrinkled texture. The leaves are dark green in color and have a mild, slightly bitter taste.
The Sakurajima Mammoth radish is a large variety that takes 90 days to mature.

Hungry for radishes? You better be if you’re planting this one! This variety truly is a mammoth, with the average size reaching 10 inches in diameter and 15 pounds. It develops a massive white or beige globe with plenty of leafy greens.

Start the Sakurajima Mammoth in late summer and harvest once the temperatures have cooled down. It takes its time and will be ready in 90 days. It’s frost-tolerant but won’t do well in freezing temperatures, so plan ahead if your first frost comes a bit early.

The history of Sakurajima Mammoth begins at around 1800 on the Island of Sakurajima, Japan. It’s considered the “King of Daikons” all over the world, though. It has been traditionally used in pickling and cooking, but you can eat one raw if you’d like! Grow one to head size or crowd them to grow regularly-sized radishes.

White Hailstone

Close-up of ripe White Hailstone radish roots on a decorative wood plank indoors. Rounded roots with smooth white skin and large bright green oval leaves.
The White Hailstone radish matures quickly in just 23 days.

The White Hailstone radish looks like it’s fresh from a hailstorm. While most of these white radishes take a little longer to mature, this one is on the faster side, ready to eat in as little as 23 days. The 1-inch globe-shaped radishes are peppery and mild with a delightful crunch. They grow the best in the spring and can be succession planted until the weather is too hot.

Even in cooler areas, White Hailstone will be the first radish you harvest (most likely). After you harvest them, throw them in a salad with their greens for a semi-spicy, crispy, and fresh lunch. You can also wilt the leaves and eat them like mustard greens.

While these don’t prefer warmer temperatures, if you can’t get to your harvest when the heat kicks in, don’t worry. They’ll maintain their texture, and they most likely won’t bolt. Lots of gardeners like to grow these radishes in containers, so don’t hesitate to plant a few in a 5-gallon pot if that’s all you have room for!

White Icicle

Close-up, top view of several ripe White Icicle radish roots on a wooden table. The roots are oblong, cylindrical, white-beige in color with long, narrow, strongly lobed dark green leaves.
The White Icicle radish is a quick-growing and slender variety with smooth white skin.

Staying in the theme of ice look-alikes, the White Icicle radish is slender, averages 5 inches long, and has smooth white skin. These radishes are also pretty quick, taking about 30 days to be ready to harvest. You can grow them in spring and fall while the weather is cool.

You can eat these with or without their skin, and they’re delicious when pickled, cooked lightly, or thrown raw into salads. If none of that interests you, slice them thin and dehydrate or fry them to make chips. Soups house them nicely, and simply sauteing them in butter and salt makes them wonderful as a side dish.

The history of icicle radishes dates all the way back to the 1400s, when they were first cultivated in what was known then as “physics gardens”. These gardens were cultivated specifically for scientific study, and a greater understanding of botany. This makes them reliable and storied!

Black Radishes

No, these radishes haven’t rotted; they’re just black! Black radishes are super cool with their contrasting white flesh and are said to be one of the spiciest kinds of radishes. If you want a unique addition to your vegetable garden, look no further. They’re also a great plant to include in a “goth garden” where you plant only black plants!

These are rich, spicy radishes — spicier than the basic root. You can cook them to temper their intensity, but those who love it should seek out fresh ones! We have included one highly rare radish on this list, so keep reading.

Long Black Spanish

Close-up of ripe roots of a Long Black Spanish radish. The roots are large, oblong, cylindrical, covered with black skin.
Rare Long Black Spanish radish grows up to 9 inches long and is spicier than most.

The Long Black Spanish radish is an heirloom from Europe. This is the radish we mentioned: you probably won’t find this one in stores since it’s rare. The roots grow up to 9 inches long and about 2 inches in diameter.

This radish is spicier than most, and the spice intensifies as you eat it. Cooking it will tame the flavor and bring out its subtle sweetness. If you’re German, you may know about the practice of eating these as a snack along with your favorite pint of beer. They are usually sliced up and salted for this purpose.

Another way to reduce the spiciness of the Long Black radish is to remove the skin, where most of that sharpness is stored. In the Mediterranean, where they’re believed to have originated, they adapted to many different climates readily. They are therefore, known for their cold-hardiness.

Round Black Spanish

Close-up of ripe roots of the Round Black Spanish radish on the grass in the garden. The roots are large, rounded, black in color with large, elongated divided leaves with a slightly wrinkled structure.
The Black Spanish radish is a common and spicy variety that can be planted in late summer and harvested in 55 days.

This radish is also known as the Black Spanish radish and is more common than the long variety, so you may have better luck finding these seeds. This one is also quite spicy compared to other varieties. Plant it in late summer so it can mature during the cool, short days in late fall. It will be ready to harvest in 55 days.

Also known as “Noir Gros Rond d’Hiver” (which translates to “Winter Big Roung Black”), the roots need lower light conditions to properly form. Hence, their winter-loving nature. Like the long black radishes we just discussed, part of what makes them so enticing is their long storage life.

This variety most likely originated in the Mediterranean as well, and made its way to the US in the 1800s. It’s been a favorite of cool weather and temperate gardeners since. Cook the roots to dampen the hot flavor, or eat them raw for a spicy kick!

Final Thoughts

Radishes aren’t just the red ones in the grocery store! There’s a whole rainbow of colors for you to try out and enjoy.

Whether you’re looking for something to grow in the spring or in the fall, there’s sure to be a variety that will suit your needs and your style. Try growing a new color each season to see which ones stand out most.

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