Winter Radish
China Rose radish carries the legacy of ancient Chinese cultivation in every crisp, carrot-shaped root. This cold-hardy fall and winter variety develops striking 6 to 8-inch long roots with deep red crimson coloring, maturing in just 60 days. Its piquant, gourmet flavor bridges the gap between sweet and spicy, making it equally at home raw in salads or transformed through cooking.
Full Sun
Moderate
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Annual
Moderate
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What sets China Rose apart is its remarkable versatility and ancient pedigree. These elongated radishes develop a scrumptious texture that's both crispy and juicy, with a complex flavor that starts sweet and finishes with a satisfying heat. Their substantial size and cold tolerance make them ideal for fall harvests when other radishes struggle, and their ability to excel both raw and cooked opens up culinary possibilities that round radishes simply can't match.
China Rose excels both raw and cooked, bringing its distinctive sweet-heat flavor to fresh salads and crisp pickles. The substantial roots also lend themselves beautifully to cooked preparations like stir-fries and braised dishes, where their texture holds up well to heat. Many gardeners appreciate how the elongated shape provides more flesh per root than round varieties.
Sow seeds directly in late summer about 1/4 inch deep, spacing them 1-2 inches apart in rows 12 inches apart. Seeds typically sprout in 3-6 days when soil temperatures are between 50-75°F.
Harvest China Rose radishes when they reach 6-8 inches long, typically around 60 days from planting. The roots should feel firm and crisp when gently squeezed. Pull them before they become oversized and woody, as the sweet-spicy flavor is best when harvested at proper maturity.
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“This heirloom variety traces its roots to ancient China, where it was developed as a fall and winter radish capable of withstanding harsh conditions. As a traditional fall type radish, China Rose represents centuries of careful selection for both flavor and cold hardiness, allowing Chinese gardeners to enjoy fresh radishes well into the cooler months when other vegetables had long since finished.”