French Breakfast

Radish

25d to harvest

Crisp as fresh-cut glass, French Breakfast Radish delivers a bright, peppery snap that turns pleasantly sweet as it ripens. Its blushing white shoulders fade into rosy-red tops, with a tender, juicy interior that stays crisp even at peak size. Ideal for early-season sowings, it shines in fresh salads, on platters, and as a quick-pickling favorite for adding color and zing to any garden harvest.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	May 4th
Transplant / Sow Outdoors	May 4th
Harvest Begins	May 29th
Harvest Ends	Oct 5th

Crop Details

Trait	Value
Days to Maturity	25
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)	32
Harden Off (days)	Not Required

Frequently Asked Questions

What’s a common problem on French Breakfast radish (Raphanus sativus) and how do I control it at home?

A frequent issue is flea beetle feeding, which shows up as tiny holes in leaves and can stunt growth fast in warm weather. Cover young plants with a fine row cover until they’re well established, and apply insecticidal soap to affected foliage in the evening, repeating every 5–7 days as needed. If plants become badly damaged, thin to ensure airflow and resow for the next batch instead of trying to “save” heavily holed seedlings.

How often should I water French Breakfast radish during the main growing phase?

Keep the soil consistently evenly moist from sowing through bulbing, especially because radishes can turn pithy if they dry out. Water when the top 1 inch of soil feels dry, typically about 1 inch per week total in cool weather, split into 2–3 lighter waterings if temperatures rise. Avoid waterlogging—soggy soil encourages rot and makes roots split or stay small.

How do I tell when French Breakfast radish is ready to harvest?

Start checking around 25 days; French Breakfast roots should be visibly formed above the soil with a crisp, white body and a pale green top. The roots are best when they’re about 1 inch (2–3 cm) across—pull one to confirm texture before harvesting the rest. Harvest promptly once they reach size, because prolonged heat or delayed picking can make radishes woody and hotter-tasting.