French Breakfast Radish | 250 Seeds

CLASSIFICATION: Raphanus sativus (Heirloom) FORM: Cylindrical | Scarlet & White HARVEST: 25 Days ROLE: The Aperitif

The standard supermarket radish is often a sphere of aggressive heat that overpowers everything it touches. The French Breakfast Radish is a study in refinement.

Distinguished by its elegant, elongated shape—dipped in scarlet and finished with a blunt white tip—this heirloom is the definition of "fast food" for the garden. Ready to harvest in as little as 25 days, it is the only crop that keeps pace with the modern attention span.

It possesses a texture that is shatteringly crisp and a flavor profile that is peppery but polite. It does not demand to be cooked; it demands only to be admired, then consumed.

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THE CURATOR'S NOTES

• The Serving Protocol: There is only one correct way to eat this. Clean the root, leave a bit of the green stem for a handle, smear it with high-quality cultured butter, and sprinkle with flaky sea salt. Anything else is a misunderstanding of the vegetable.
• The Speed Trap: Critical. This is not a crop you can ignore. It matures in three weeks. If you leave them in the ground for five weeks, they become woody and pithy. Harvest them young and mercilessly.
• Succession Strategy: Do not plant the entire packet at once, or you will be eating 250 radishes on a single Tuesday. Sow a small row every 10 days to ensure a continuous supply of perfection.
• The Aesthetics: They look like jewels on a crudité platter. Even if you don't like radishes, grow them for the visual credibility they lend to your table.