Brassicacées • Raphanus sativus var. longipinnatus

Watermelon Radish - Organic

"A late-season radish with a surprisingly crunchy pink heart."

$4.49

Number of seeds 150 seeds

The watermelon radish, often called the watermelon radish , is an old variety originating in China, a cousin of the winter radish. From the outside, it appears as a round root with white or greenish skin, rather inconspicuous. But when cut, it reveals a bright pink to red heart, reminiscent of the flesh of a watermelon, hence its evocative name.

In a vibrant and nourishing garden, this radish finds its place among the late summer and autumn crops. It thrives in cool, well-worked soil and consistently accompanies the cycle of the cooler seasons. Its crisp, mild flesh, less pungent than that of small spring radishes, makes it an excellent addition to colorful salads, marinades, and crudités platters. Grown with a soil-friendly approach, it contributes to crop rotation and integrates naturally into a harmonious and diverse vegetable garden.

Growing climate: Cool season
Sowing difficulty level: Easy
Care required: Occasional
Growth: Rapid growth

Note: Prefers cool late summer and autumn temperatures to develop the root well without prematurely going to seed.

Watermelon radish is especially appreciated raw, for the visual surprise it offers when sliced. Cut into thin rounds or wedges, it adds crunch and color to mixed salads, crudité platters, and meal bowls.

It's perfect for quick pickling in a slightly sweet, vinegary mixture, where its flesh absorbs the flavors and retains a pleasant crunch. Grated, it can be used as a condiment or garnish for Asian dishes, sandwiches, and tacos.

It can also be lightly cooked (quickly sautéed or roasted in the oven with other roots), which further mellows its flavor, even if the internal color fades during cooking. Well-formed roots can be stored for several weeks to several months in a cool place, allowing for a longer period of consumption throughout the winter.

The young leaves, well washed, can be eaten cooked (stir-fries, soups, green stir-fries) like other radish tops, although they are less used than the root.