Root Vegetable
Where to buy seeds
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Hailstone Radish is a nimble, no-fuss vegetable that delivers crisp, tender roots in just 25 days. These small globe-shaped radishes develop a pure white skin with firm flesh, earning their name from their pearl-like appearance. Cold-hardy enough for zones 3 through 10, they thrive in spring and fall gardens where they avoid the heat stress that slows summer growth. Non-GMO and heirloom-bred, Hailstone offers new gardeners an immediate sense of success, turning bare soil into harvestable food faster than almost any other garden vegetable.
Full Sun
Moderate
3-10
12in H x ?in W
Annual
Moderate
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At 25 days from seed to harvest, Hailstone Radish rewards impatient gardeners with genuinely good eating. The flesh stays crisp and fresh-tasting for weeks after harvest, which is rare among quick-growing radishes. Its small 1.5-inch globe size and upright growth habit mean you can tuck it into tight spaces or succession-plant every two weeks for continuous harvests through the cool seasons. The firm, delicate crispness and reliable performance in spring and fall make this an heirloom variety that actually delivers on its promise.
Hailstone Radish shines in fresh applications where its delicate crispness matters most. Slice them thin for salads, where their firm flesh holds up beautifully without turning mushy. Their small size makes them ideal for raw eating, crudités platters, or quick pickles where you want whole radishes. The quick maturity and reliable texture also make them suitable for roasting or light sautéing, though their primary strength lies in showcasing the variety raw.
Plant Hailstone Radish directly in the garden as soon as soil can be cultivated in early spring, or in late summer for fall crops. Avoid hot summer temperatures by timing plantings for cooler seasons. Succession-plant every two weeks for an extended harvest period.
Hailstone Radish reaches full harvest maturity in 25 days. Pull radishes when they reach approximately 2 inches in diameter (about 1.5 inches across), while the flesh is still at peak crispness and tenderness. At this size, the white skin should be fully developed and the roots ready to eat. Harvest promptly once mature to prevent them from becoming pithy or overgrown.
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