Raphanus sativus

German heirloom. Serious, fist-sized radishes that seem to grow as you watch them. These huge radishes are crisp, don't become hollow nor do they become pithy or bitter. What's not to like about these guys? Oh, and they are really great as a pickle! You can also use them as a trap crop against pests, and still harvest the roots afterward.

Other Names: Parat Sperling Radish

This traditional favourite Amish variety dates back to the 18th century. Seeds were originally found and collected in Germany.

This radish is an all-round favourite because it stays sweet, crisp and soft even after is grows large. It also does not become hollow, pithy or bitter either. Use it fresh in salads, on sandwiches or stir fries. German Giant is especially great for pickles. The young greens can also be steamed or sautéed and served with butter and lemon juice as a healthy leaf vegetable. The fresh young seed pods are delicious raw, stir-fried or pickled. They have a nice radish bite, and can be used anywhere you’d use snap peas. In fact, the two of them together are wonderful, both raw and cooked. If you harvest the seed, you can enjoy it as deliciously addictive sprout.

Directly seed radishes in full sun radishes from early spring all through summer. In milder areas it can be planted all year round. Make successive sowings every two weeks for a continuous harvest. If you do not have a lot of space, you can also plant then between other crops because they grow very fast. German Giant likes to be planted in weakly acidic soil with a ph. between 5.5 and 6.8.  About 29-35 days to maturity

Coastal Areas:            Mar-Oct

Inland Areas:               Aug-May

Subtropical Areas:      Feb-Sep

Standard packet contains approx. 100 seeds

Petite packet contains approx. 30 seeds