Watermelon Red Meat Radish, Heirloom Seeds

Watermelon Red Meat Radish, Heirloom Seeds — The Asian Radish With a Stunning Watermelon-Rose Interior

Watermelon Red Meat Radish (Raphanus sativus) is the radish that stops people mid-stride. Creamy white to light green on the outside, slice one open and you’ll find a stunning central burst of watermelon rose — a natural cross-section that is as beautiful as it is delicious. Large 3–3½ inch round roots with remarkably sweet, crisp, mild flesh that is perfect for salads, garnishes, and cooking. An Asian-type radish best sown in late summer for a fall crop. 30–80 days.

Why Grow Watermelon Red Meat?

• Stunning watermelon-rose interior — a natural cross-section that stops people in their tracks
• Remarkably sweet, crisp, mild flesh — unlike any standard radish
• Large 3–3½ inch round roots — creamy white to light green exterior
• Perfect for salads and garnishes — the color makes every dish more beautiful
• Farmers market showstopper — the interior color sells itself
• Open-pollinated heirloom — save seed year after year

Growing Notes

Best sown in late summer for a fall crop. Direct sow ½ inch deep, 2–3 inches apart, in rows 12 inches apart. Thin to 4–6 inches. Full sun. Grow in excellent, well-drained soil. Keep soil consistently moist — irregular watering causes tough, pithy roots. Harvest at 30–80 days when roots reach 3–3½ inches.

Days to maturity: 30–80 days
Root size: 3–3½ inches, round
Packet size: 1.0 g / 100+ seeds
Type: Heirloom, Open-Pollinated, Annual
Spacing: 16 per sq ft
Sun: Full sun
USDA Zones: 3–12