The small, hot, peppery bulbs belong to the raphanus family. Radishes contain mustard oil, which gives them their hot, peppery flavour. This is often more pronounced in produce grown outdoors than in radishes grown in greenhouses.


Radishes – Fresh from Pfalzmarkt

J Jan
F Feb
M Mar
A Apr
M May
J Jun
J Jul
A Aug
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O Oct
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D Dec

Cultivation & harvest

Radishes thrive best in light to medium-heavy soils with humusy, evenly moist characteristics. Sunny and airy locations favor growth and the expression of a particularly high taste quality.


Radishes can be eaten raw and taste great in salads as well as on bread and in dips. When fried, the vegetable goes well with meat and potatoes.


The leaves and roots of radishes should always be removed before storing. The bulbs stay fresher if they are wrapped in a damp kitchen towel and stored in the crisper drawer of the fridge. Radishes taste best when eaten very fresh and should therefore be consumed as quickly as possible. They keep for a maximum of three days.