Radishes

Black Radishes

White flesh encased in a black or dull brown skin. Significantly larger than traditional spring radishes.

Cello Radishes

Cello Radishes are sold in bags and typically each bag is one pound.

Cincinnati Radish

Root is long, thin smooth and straight, similar in shape to that of a carrot. White flesh covered by thin, scarlet red skin.

Daikon

Cylindrical with a white skin similar to that of a carrot or turnip. flavour is mild and tangy with a crisp and juicy texture.

Easter Egg Radish

Petite and round with thin wiry taproots. Colours range from white to pink to crimson to purple, all in one bunch.

French Breakfast Radish

Vibrant colouring which graduates from a vivid fuchsia-red to bright white at the tip and topped with edible, leafy greens.

Fresh Bunched Radish

Small, scarlet globe with a crisp and peppery, translucent, white flesh.

Green Oriental Radish

Thick skin covers a green to creamy white flesh which offers a crisp texture and a radish flavour that can vary from mild to hot depending upon growing conditions and maturity.

Horseradish

The hot and pungent flavour of Horseradish is absent until the root is crushed or ground.

Icicle Radish

Long and slim, white icicle radishes have pure white skin and flesh, mild flavour and crisp texture.

Korean Radish

White radish with a firm crunchy texture. 

Ninja Radish

Exterior skin is a vibrant purple. Their interior flesh is a star like burst of lavender to dark purple atop a white background.

Valentine (Watermelon) Radish

Also called Valentine Radish. Pale whitish green skin gives way to a bright pink to magenta interior. Tender-crisp, succulent and slightly peppery.