The French Breakfast Radish (Raphanus sativus) is red-skinned root vegetable in the Brassicaceae family with a white splash at the root end. This early summer classic — and perennial staple of Rosslyn’s vegetable garden — is distinguished by its oblong shape. (Picture an oval slightly more elongated than spherical).
The French Breakfast Radish tends to be mild (less “spicy” than other standard radishes) if harvested and eaten early. Widely considered a spring radish, the French Breakfast Radish is ideally grown and harvested when temperatures are still cool. Hotter temperatures increase the “spiciness” (peppery bitterness common to most radishes) and often result in a pithy interior.
As with standard radish varieties, the “radish greens” of the French Breakfast Radish can also be eaten. Washed and tossed into a saucepan of olive oil (or avocado oil), garlic, and onion, this wilted green is a delicious accompaniment to just about any meal!
Nota bene: In France this crisp, colorful breakfast and lunch accompaniment is usually eaten raw with butter and a bit of salt.
French Breakfast Radish Posts on Rosslyn Redux
The following list shows my previous posts in which you’ll find a French Breakfast Radish “cameo” (and in some cases a bit more than a cameo.) Enjoy!
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