D'Avignon

Family: Brassicaceae Root Vegetable

Crisp as fresh-cut glass, D’Avignon French Breakfast Radish brings a bright, peppery snap with a gentle sweetness that blooms as it warms in the garden light.

The roots are classic elongated cylinders—crisp white shoulders fading to a rosy-red blush—offering a tender crunch and clean, lively flavor that shines in quick garden harvests. Grow D’Avignon for early, reliable color and a beautiful, market-ready bite that enlivens salads, spring platters, and vibrant pickling jars.

Light: Full SunMaturity: 28 DaysHabit: Taproot

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	May 23rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	28
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

D’Avignon gives you the classic French Breakfast radish experience: high-velocity crunch with a peppery snap that sweetens quickly if you let it warm even a touch. Slice it cold for maximum sting, or hit it briefly with heat and salt to tame the bite without turning the flesh fluffy.

Best Uses

shaved or halved radish on buttered baguette—no weeping, just snap
spring salads with a light vinaigrette so the heat doesn’t get dulled
quick-pickling in a hot brine for crisp texture and zingy bite
warm sauté/roast finish (brief) to mellow the pepper while keeping a snappy edge

Flavor Profile

peppery radish bite gentle sweetness that rounds out with warmth crisp, watery crunch clean, slightly grassy finish

Kitchen Pairings

soft butter lemon feta crème fraîche smoked salmon fresh dill

Frequently Asked Questions

What pest or disease is most likely to hit Raphanus sativus (radish) like D’Avignon, and what should I do?

Watch for flea beetles, which chew tiny holes in radish leaves and can stunt growth in the first couple of weeks. Use floating row cover immediately after sowing (remove only when plants are established), and if needed spot-treat with insecticidal soap on dry, calm evenings. If you see white powdery patches or yellowing with leaf spots, improve airflow and avoid overhead watering; remove badly infected leaves to slow spread.

How often should I water D’Avignon radishes during the main growing phase to keep them from becoming woody?

During the 2–4 weeks of active root bulking, keep the soil consistently evenly moist—typically about 1 inch of water per week, split into smaller waterings as needed. Water lightly and frequently enough that the top few inches don’t dry out; letting radishes dry then re-wet can trigger cracking and strong, woody roots.

How can I tell when D’Avignon radishes are ready to harvest?

Begin checking at about 28 days (often a few days earlier in warm weather) by gently pulling one sample plant. Harvest when the roots reach their expected size and feel firm with a crisp texture; if you wait for bigger size, radish roots quickly turn pithy and can become hot/woody.