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Ostergruss Radish

New! 45-60 days. A popular German heirloom, the Ostergruss Radish, also known the German Salad Radish, was traditionally eaten as a snack with beer. They produce long, all-purpose, Carrot-like, rosy red roots with white tips and crisp white flesh with a sweet-spicy flavor. They grow well into summer and store better than most Radishes. They're great for cooking and pickling, too! (OP.)

One packet of about 400 seeds

In stock
Item
#3895
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$4.75
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  • Gardening Tips
    • Radish Sowing Instructions
      Planting Depth      :1/4”
      Row Spacing:8”
      Seed Spacing:1/2”-3/4”
      Days to Germination: 3-7 days
      Germination Temperature: 45°-85°F

      After the danger of hard frost has passed, direct sow Radish seed in moderately fertile, well-draining soil in full sunlight. If necessary, amend the soil lightly with organic fertilizer, compost and/or well rotted manure: Overly rich soil may result in too much top growth and not enough Radish. They prefer sunny, cool weather. Direct-sow 1⁄4" deep in rows about 8" apart, tamp down and water lightly. The key to growing crisp, mild Radishes is to keep them well-watered and thinned to 1" to 2" apart once they are 2" tall. Radish thinnings may be tossed into salads~tops and all. Harvest Radishes when they are small and tender for the mildest flavor and most crispy texture. Pull each Radish gently out of the soil. Direct-sow every 7 to 14 days for a steady supply throughout the summer.

      Kids and Radishes
      Radishes are often suggested as a crop for children because the roots are so quick to mature. Dropping the seeds into the rows and then waiting for them to come up is a great introduction to gardening. It teaches children patience without taxing it too greatly. Thinning the little seedlings after a few weeks is fun too, because they can see the tiny red Radish just starting to form. At harvest time, they're proud of their contribution to the family salad, even if the taste of Radishes might be a bit hot for them. Making it an early spring project will ensure sweeter, less pungent roots. And you'll share in their discovery of the miracle of nature: a miracle that has the power to enthrall at any age.

      Shade Tolerance

      Cooking Tip: Cooking With Radishes
      Red radishes are usually eaten raw, to preserve their color and crispness. But I love to use them in cooked dishes as well. The trick is adding them toward the end of the cooking process. I toss in a handful of sliced Radishes when I’m stir-frying vegetables. I also love the bright color they give to fried rice.
  • Featured Recipes
  • Radish Sowing Instructions
    Planting Depth    :1/4”
    Row Spacing:8”
    Seed Spacing:1/2”-3/4”
    Days to Germination: 3-7 days
    Germination Temperature: 45°-85°F

    After the danger of hard frost has passed, direct sow Radish seed in moderately fertile, well-draining soil in full sunlight. If necessary, amend the soil lightly with organic fertilizer, compost and/or well rotted manure: Overly rich soil may result in too much top growth and not enough Radish. They prefer sunny, cool weather. Direct-sow 1⁄4" deep in rows about 8" apart, tamp down and water lightly. The key to growing crisp, mild Radishes is to keep them well-watered and thinned to 1" to 2" apart once they are 2" tall. Radish thinnings may be tossed into salads~tops and all. Harvest Radishes when they are small and tender for the mildest flavor and most crispy texture. Pull each Radish gently out of the soil. Direct-sow every 7 to 14 days for a steady supply throughout the summer.

    Kids and Radishes
    Radishes are often suggested as a crop for children because the roots are so quick to mature. Dropping the seeds into the rows and then waiting for them to come up is a great introduction to gardening. It teaches children patience without taxing it too greatly. Thinning the little seedlings after a few weeks is fun too, because they can see the tiny red Radish just starting to form. At harvest time, they're proud of their contribution to the family salad, even if the taste of Radishes might be a bit hot for them. Making it an early spring project will ensure sweeter, less pungent roots. And you'll share in their discovery of the miracle of nature: a miracle that has the power to enthrall at any age.

    Shade Tolerance

    Cooking Tip: Cooking With Radishes
    Red radishes are usually eaten raw, to preserve their color and crispness. But I love to use them in cooked dishes as well. The trick is adding them toward the end of the cooking process. I toss in a handful of sliced Radishes when I’m stir-frying vegetables. I also love the bright color they give to fried rice.
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