Radish – Easter Egg Seeds


Radish – Easter Egg Seeds

The easter egg radish is fun for kids and adults alike to grow. The seeds produce a beautiful variety of colors, including red, white, pink, and purple all in the same pack! You won’t know which color the radish will be though, until you uncover the soil for the first time to take a peek. Delicious both raw and roasted, these roots grow bigger than standard varieties and stay crisp and mild even when large. Don’t discard the tops either as they are scrumptious when sauteed and incredibly nutrient dense!

Approximate amount of seeds per pack: 450

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When to Plant in Spring:

  • Earliest Planting Date: 4 weeks before Average Last Frost
  • Latest Planting Date: Average Last Frost
  • Length of Planting Window: 4 weeks

When to Plant in Fall:

  • Earliest Planting Date: 11 weeks before Average First Frost
  • Latest Planting Date: 8 weeks before Average First Frost
  • Length of Planting Window: 3 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Germination: 4-11

Days to Maturity: 30  

Preferences: plenty of water, full sun, grows well in moderately fertile soil

• Radishes have been cultivated in China for 3,000 years, but their wild varieties can be traced back to several regions spanning Asia to the Mediterranean.

• They are rich in fiber and can be used for a multitude of health benefits including as a digestive tonic, a way to clear the sinuses, ease sore throats, and they even contain cancer-fighting antioxidants.

• Their awesome anti-microbial properties made them a detoxifier in traditional medicine.

Butter-Braised Easter Egg Radishes with Sorrel
1 cup vegetable stock or water
1 tablespoon unsalted butter
2 pounds radishes, halved
Salt and freshly ground pepper
1 cup packed sorrel leaves

Directions: In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the sorrel over the top and serve.
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Oven Roasted Radishes
1 bunch radishes or about 15 radishes
¼ cup olive or canola oil
Salt and pepper
Juice from ½ lemon
1 tablespoon chopped Italian parsley (optional)

Directions: Preheat the oven to 450°. On a large rimmed baking sheet, drizzle the radishes with the oil. Season with salt and pepper and toss well. Roast in the oven, stirring once, until slightly tender and charred, about 15 minutes. Sprinkle with salt and parsley and drizzle with lemon juice.
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