Raphanus sativus 'French Breakfast'
vegetableFrench Breakfast is an 1880s French heirloom radish, named for its tradition of being sliced with butter and salt for breakfast in Paris. Roots are elongated cylinders 2 to 3 in. long, scarlet on the top three-quarters and white-tipped at the bottom. Flavor is mild, crisp, sweet for a radish, and the variety is faster than almost any vegetable - ready in about 3 weeks from sowing.
Sun
full sun
Water
Every 2 days
Harvest
~25 days
Difficulty
easy
Lifecycle
annual
One season, then done
Spacing
1 in. apart in row
Planting Depth
Seed 1/4-1/2 in. deep
Soil pH
6.0-6.8
Soil Type
Loose, deep
Hardiness Zones
Zones 3 – 10
Grown as an annual. This range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
Light feed at sowing; not needed midseason
Fertilizer
Balanced 10-10-10 light pre-plant
Direct sow French Breakfast 4 to 6 weeks before the last spring frost and again in late summer; radishes hate heat and bolt fast above 75F. Sow seed 1/4 to 1/2 inch deep in rows 8 to 12 inches apart, then thin to 1 inch apart once true leaves appear (thinning is essential - crowded radishes never bulb properly). Keep soil consistently moist for fast, crisp, mild roots; uneven water plus heat is what makes radishes pithy and pungent. Succession-sow every 7 to 10 days for a constant supply.
spring planting
Direct sow
Mar 25
Projected first harvest
Apr 19
fall planting
Direct sow
Sep 8
Projected first harvest
Oct 3
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide
Cover newly sown rows with floating row cover; flea beetles shotgun-pattern the leaves but rarely damage the roots once plants are growing fast
Rotate brassicas yearly and use row cover at sowing in regions where root maggots are common
Radishes are seldom troubled; hose off any clusters on the leaves
Sow only in cool weather, keep soil moist, and harvest promptly - heat and drought are what make radishes go to flower
Pull French Breakfast when shoulders are about 1/2 inch wide and elongated to 2 to 3 in., usually 21 to 25 days from sowing. Do not delay - just a few days past prime and they turn pithy and hot. The leafy tops are edible too, mild-flavored when young and good braised or in soup. Best fresh; they only hold about a week in the fridge.
Radishes are very low in calories (about 16 per 100 g) and a meaningful source of vitamin C, folate, and potassium. They contain glucosinolates - the same family of sulfur compounds that give cabbage and broccoli their nutritional clout - which break down on chewing into bioactive isothiocyanates linked to liver and detoxification support. The leafy tops are even more nutrient-dense than the roots and should not be tossed.
For educational and informational purposes only. HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.
spring planting
fall planting