Purple, white, red, and black - radishes come in many shapes and sizes. As a member of the Brassicaceae family (along with cabbage and cauliflower), the radish is an edible root plant which was originally domesticated in Europe. The latin name for the vegetable comes from the word “radix,” meaning “root.” And the Greek name for its genus is “Raphanus,” which translates to “quickly appearing,” referring to the plant’s quick germination cycle. Due to its rapid maturation (many varieties are ready for harvest in a matter of weeks), the radish is a popular plant for children’s gardens. They grow best in the sunlight and sandy soils, and like other root crops, they thrive in soil that has been tilled. However, radishes are often used in untilled pastures to reverse the effects of compaction.

While the taproot of the radish is the most popular part for cooking, but the rest of the plant (leaves and stem) can be eaten as well and are often prepared like other leafy greens. Radish varieties are broken down by season - winter, spring, summer, and fall. The spring and summer varieties are generally smaller and have a three- to four-week cultivation cycle. They include the white-tipped French Breakfast radish and the Easter Egg radish, which comes in several different colors. Winter and fall radishes include the spicier, rough-skinned black radish as well as daikon, which is commonly used in Asian cuisine.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Radishes

Articles about Radishes

July 31, 2014

Volunteers of the Month: Summer Interns

CUESA says farewell and thanks to our summer interns, Janelle, Henry, and, Sarah.

July 25, 2014

The Great Tomato Debate

Confused by terms like heirloom, open-pollinated, hybrid, and GMO? We’ll help you sort them out.

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »