Round Radish
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Purple Plum Radish is a stunning heirloom variety that brings vibrant color and reliable speed to any garden. Its bright purple skin wraps around crisp, sweet white flesh that stays tender and never turns hot or pithy, even as the season warms. Reaching maturity in just 20 to 29 days, these small 1½-inch globes are ready to harvest before they split, making them a rewarding crop for impatient gardeners. Hardy across zones 3 through 10, this variety thrives in cool to moderate temperatures (50 to 75°F) and adapts well to succession planting for a continuous harvest.
Full Sun
Moderate
3-10
12in H x 2in W
Annual
Moderate
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The bright purple skin of this radish is one of the most visually striking features you can grow, making it a standout at the market or on the plate. What truly matters is the flavor: consistently sweet and mild with a crisp white flesh that resists becoming pithy even in longer growing seasons. The small globe shape makes it ideal for slicing thin and pickling, while the edible tops add another dimension to salads and stir-fries. Its reputation for resisting cracking means you can harvest with confidence without worrying about split roots.
Purple Plum Radish shines in the kitchen for its versatility and speed from seed to table. Slice the crisp, mild roots thin for fresh salads, pickling, or serving as a crunchy appetizer with just a sprinkle of salt. The edible tops deserve attention too, offering a peppery green for sautéing, braising, or tossing into mixed salads. Home gardeners love planting them in succession throughout the season to maintain a steady supply of tender roots before they mature too far.
Direct sow Purple Plum Radish seeds outdoors in early spring and again in midsummer for fall harvest. Sow in rows spaced 10 inches apart, pressing seeds into moist soil. Seedlings emerge in 3 to 6 days under cool conditions. Plant in successions every two to three weeks for a continuous harvest throughout the season.
Harvest Purple Plum Radish as soon as the roots feel round and firm, typically 20 to 29 days after sowing. There is a small window to harvest before they split, so check regularly once they reach about 1½ inches in diameter. Gently pull or loosen with a fork to avoid bruising. Store the roots without their tops to keep them firm, but save the tender green tops for cooking.
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