Organic Radish French Breakfast

A slender radish type, this is the chef’s choice for its delicate crunch and gentle fire. Strong, leafy tops and pretty cylindrical, red roots with a white tip. Should be pulled promptly at maturity as their flavour and texture do not hold in the garden but store well in the refrigerator.

Named for a tradition in some parts of rural France where people took a ‘second breakfast’ around 10 o’ clock – freshly pulled French Breakfast Radishes with crusty bread, lots of butter and glasses of red wine.