{"title":"Radishes","description":"Radish variety seeds.","products":[{"product_id":"semences-radis-china-rose-biologiques","title":"China Rose Winter Radish","description":"\u003cp\u003e\u003cem\u003eRaphanus sativus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAn old variety of Chinese origin, brought back to Europe by missionaries in the mid-19th century and listed in Western seed catalogs from the 1850s onward. It is one of the first Asian vegetables to settle permanently in European gardens — an era when Western cooking was just beginning to discover the culinary repertoire of the other end of the world. Oblong, cylindrical roots, 12-15 cm long and 5-7 cm in diameter, with dark-pink, almost cherry-red skin that contrasts beautifully against pure white, dense, crunchy flesh.\u003c\/p\u003e\n\u003cp\u003eA pronounced but well-balanced flavour — sharper than a daikon, far less explosive than a wasabi radish, with a sweet undertone that tempers the bite. It's an autumn-and-winter radish, a long keeper: 2 to 3 months in the root cellar in lightly damp sand, without losing its firmness. Magnificent sliced into rounds in a salad for the colour contrast, julienned in a Chinese stir-fry with sesame oil, quick-pickled in rice vinegar and sugar as flash pickles, or simply snacked raw in sticks with a dip at the cocktail hour. The leaves, like those of all radishes, are also edible — sautéed or in a soup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like the daikon and the other large-format radishes, it's an autumn cultivar par excellence. Spring-sown, it tends to bolt before forming a satisfactory root, under the influence of long days and summer heat. The ideal window in Québec: early August for a harvest from late September to mid-October. Soil deeply loosened (25-30 cm), free of stones or fresh manure that would make the root fork. Harvest before hard frosts, but after a few cool nights that concentrate the sugars and soften the bite.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual to biennial depending on conditions. Insect-pollinated; crosses with other nearby radishes — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 25-35 cm for the tops.\u003c\/li\u003e\n\u003cli\u003eMaturity: 50-60 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eLoose, deep soil (25-30 cm), free of stones or fresh manure. Thin to 8-10 cm.\u003c\/li\u003e\n\u003cli\u003eDirect-sow early August in Québec for fall harvest. Spring sowing is possible but often disappointing — summer heat bolts the plant before the root forms fully. Tolerates light frosts well.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42601300295852,"sku":"GC-O-RADROS-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42601300328620,"sku":"GC-O-RADROS-1000","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42601300361388,"sku":"GC-O-RADROS-5000","price":12.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/chinaroser_47f07016-034f-40c3-bb46-185d6e047e34.jpg?v=1698701505"},{"product_id":"semences-radis-rouge-cherry-belle-ancestral","title":"Cherry Belle Heirloom Radish","description":"\u003cp\u003e\u003cem\u003eRaphanus sativus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic red radish — the very image that comes to mind when you say the word: a perfect, luminous little scarlet ball set on its tuft of green leaves like a cherry forgotten in the vegetable garden. A Dutch variety originally selected for its near-mathematical roundness and uniform colour, Cherry Belle won the All-America Selections award in 1949 and has since become the absolute standard for the round red radish in North America — the variety against which all others are measured, and the one found in most North American family gardens for three generations.\u003c\/p\u003e\n\u003cp\u003eDifferent in shape and speed from the French Breakfast, the Black Spanish (large, black, long-keeping), the Daikon (Asian, giant) and the Wasabi radish (pungent root and foliage), this is the everyday radish — the first harvest of the spring garden, and probably the best entry point for anyone starting to garden.\u003c\/p\u003e\n\u003cp\u003ePerfectly round little roots 2-3 cm in diameter, intense scarlet red, with pure white firm crunchy flesh. Classic radish flavour: mild and juicy when picked young, sharper at full maturity, with that small mustardy note characteristic of the Brassica family (also found in mustard, wasabi and horseradish — all rich in \u003cem\u003eisothiocyanates\u003c\/em\u003e, the volatile compounds responsible for that pungent sensation in the mouth).\u003c\/p\u003e\n\u003cp\u003eClassic but always pleasing uses: sliced raw in salad, snacked whole with a little knob of butter and a pinch of fleur de sel as an aperitif (the radish-butter-salt combination is the French snack par excellence), grated into an open-faced sandwich, quick-pickled in rice vinegar to accompany an Asian bowl, or simply chewed straight out of the soil, still warm — the flavour is unmatched. Don't throw away the leaves: briefly sautéed like spinach, they are delicate and delicious.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e One of the fastest vegetables in the garden — 22-25 days from sowing to harvest — making it probably the first vegetable a child can watch grow and harvest in their own garden. Direct-sow only (the radish hates being moved), as soon as the soil can be worked in spring (mid-April in Québec) and until late August for staggered sowings. For continuous, always-fresh production, sow a thin row each week or every two weeks rather than all at once — otherwise you end up with 200 radishes ripening together and hardening as they wait to be eaten. Thin imperatively to 3 cm in the row after emergence; without thinning, the roots stay tiny and fibrous. Radish tolerates light part shade in summer (in full sun and high heat, it bolts quickly, going hollow and pungent), making it an excellent crop to slip between others more demanding for space and sun — a small under-cover crop, in tight rows beneath tomatoes or corn.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Heritage variety, AAS winner 1949. Annual. Insect-pollinated; crosses with other radishes (Wasabi, Daikon, Black Spanish, French Breakfast — all \u003cem\u003eRaphanus sativus\u003c\/em\u003e) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 15-20 cm (foliage).\u003c\/li\u003e\n\u003cli\u003eMaturity: 22-25 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun in spring and fall; part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eLoose, well-drained, moderately rich soil. Thin to 3 cm in the row after emergence.\u003c\/li\u003e\n\u003cli\u003eDirect-sow mid-April to late August in Québec, in staggered sowings every 1-2 weeks for continuous harvest. Tolerates light spring and autumn frosts well.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42562902884524,"sku":"GC-H-RADRCB-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42562902982828,"sku":"GC-H-RADRCB-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42562903048364,"sku":"GC-H-RADRCB-5K","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":42562903113900,"sku":"GC-H-RADRCB-25K","price":63.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/radishcbh.jpg?v=1664221311"},{"product_id":"semences-radis-daikon-biologiques","title":"Daikon Radish","description":"\u003cp\u003e\u003cem\u003eRaphanus sativus var. longipinnatus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe \"great radish\" of Japan — \u003cem\u003edai-kon\u003c\/em\u003e, literally \"big root\" — has been cultivated in East Asia for more than a thousand years, where it holds a place in daily eating comparable to that of the potato in Europe. Far from the little pink radish snacked at the aperitif, the daikon is a heavyweight: long pearly-white cylindrical roots reaching 30-40 cm long and 8 cm in diameter, weighing a kilogram or more, with dense, juicy, surprisingly mild flesh — far less pungent than Western radishes, almost sweet in the mouth.\u003c\/p\u003e\n\u003cp\u003eRemarkable versatility, in Asian cooking and well beyond: finely grated and drained as \u003cem\u003edaikon oroshi\u003c\/em\u003e, that fresh light condiment served with tempura and grilled fish in Japan; yellow-pickled (\u003cem\u003etakuan\u003c\/em\u003e) in rice bran and turmeric; cubed for Korean \u003cem\u003ekkakdugi\u003c\/em\u003e kimchi; simmered for hours in Japanese \u003cem\u003eoden\u003c\/em\u003e or Korean beef broth until translucent and melting; julienned in Vietnamese \u003cem\u003ebánh mì\u003c\/em\u003e with carrot; or simply sliced as a flash pickle with vinegar and sugar. The leaves — often discarded — are actually delicious sautéed with sesame oil, like turnip greens. An unexpected garden bonus: the daikon's long taproot penetrates deep into compacted soils, creating channels of aeration and drainage — hence its use as a green manure on some farms in organic transition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e The daikon is an autumn radish par excellence. Spring-sown, it tends to bolt before properly forming its root, under the influence of long days and heat. The right timing in Québec: late July to mid-August for a harvest from late September to November. Soil deeply loosened (minimum 30 cm of loosened earth, ideally 40), free of stones or fresh manure — the long root must be able to descend straight, and the slightest obstruction makes it fork. Harvest before hard frosts, but after a few cool nights that concentrate the sugars. Keeps several months in the root cellar in lightly damp sand.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual to biennial depending on conditions. Insect-pollinated; crosses with other nearby radishes — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 30-50 cm for the tops.\u003c\/li\u003e\n\u003cli\u003eMaturity: 50-70 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eSoil deeply loosened (30-40 cm), free of stones or fresh manure, moderately rich. Thin to 10-15 cm.\u003c\/li\u003e\n\u003cli\u003eDirect-sow late July to mid-August for fall harvest. Spring sowing is possible but often disappointing — summer heat bolts the plant before the root forms fully. Tolerates light frosts well.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"400","offer_id":42601301278892,"sku":"GC-O-RADDAI-400","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":42601301311660,"sku":"GC-O-RADDAI-2K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":42601301344428,"sku":"GC-O-RADDAI-10K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"50000","offer_id":42601301377196,"sku":"GC-O-RADDAI-50K","price":33.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/radishdaikono_6f995a9b-e298-4bd3-9080-5a105058456a.jpg?v=1698942950"},{"product_id":"radis-petit-dejeuner-francais-ancestral","title":"French Breakfast Radish Heirloom","description":"\u003cp\u003e\u003cem\u003eRaphanus sativus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the great classics of the 19th-century French garden, listed in Vilmorin catalogues since 1879 and still present, nearly one hundred and fifty years later, on the terraces of Parisian bistros. The name evokes a quintessentially French culinary tradition — \u003cem\u003eradis au beurre\u003c\/em\u003e, that small miracle of simplicity where the fresh root is dipped at one end in cold half-salted butter and crunched alongside a slice of bread or a black coffee at the morning counter. A snack so elegant in its sobriety that it became a symbol of French peasant cooking raised to the rank of art.\u003c\/p\u003e\n\u003cp\u003eOblong, cylindrical roots 5 to 7 cm long, with the characteristic two-tone livery — brilliant pink-red on the upper two-thirds, immaculate white on the lower third — a natural gradient that gives it all its elegance on the plate when served whole with a bit of green top. White, crunchy, juicy flesh, fresh in flavour and delicately peppery, much milder than that of the classic round red radishes. Ideal whole with a sprinkle of salt, sliced thin into rounds on a salad or a sandwich, quick-pickled in rice vinegar as a flash pickle, fanned out on a toast of fresh goat cheese and honey, or simply presented with a round of half-salted butter and a pinch of fleur de sel, the way it's been done forever in France.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e It's a fast crop (25 to 30 days) that loves the cool of spring and fall. Direct-sow in place as soon as the soil can be worked (April in Québec), in successive rows every 7-10 days to stretch the harvest from May to July. For gardeners who want it all summer: skip the July-August sowings (heat makes it bolt and toughens the roots) and resume late August for the fall harvest. Loose, stone-free, moderately rich soil — too much nitrogen gives plenty of leaves and disappointing roots. Regular watering without jolts: water stress during growth hollows the root and develops an unpleasant bitterness. Harvest as soon as the roots reach their size — an over-mature radish turns hollow and pithy in a few days.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual to biennial depending on conditions. Insect-pollinated; crosses with other radishes nearby — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eTop height: 15 to 20 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 25 to 30 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eLoose, stone-free, moderately rich soil. Thin to 3-5 cm.\u003c\/li\u003e\n\u003cli\u003eDirect-sow as soon as the soil can be worked (April in Québec), in successive rows every 7-10 days through late June, then a new wave from mid-August for the fall harvest.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42584724340908,"sku":"GC-H-RADFRB-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42584724373676,"sku":"GC-H-RADFRB-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42584724406444,"sku":"GC-H-RADFRB-5K","price":15.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/radishfbh_bcb612ab-e73e-411a-9f6e-921007042d9a.jpg?v=1664221309"},{"product_id":"radis-wasabi-ancestral","title":"Wasabi Radish Heirloom","description":"\u003cp\u003e\u003cem\u003eRaphanus sativus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA variety developed to reproduce in the vegetable garden the explosive heat of Japanese wasabi — that volatile pungency that rises into the nose rather than to the tongue, that clears the sinuses in two seconds then disappears as fast as it came. The sleight of hand rests on an elegant botanical fact: authentic wasabi (\u003cem\u003eEutrema japonicum\u003c\/em\u003e), horseradish (\u003cem\u003eArmoracia rusticana\u003c\/em\u003e) and radish (\u003cem\u003eRaphanus sativus\u003c\/em\u003e) all belong to the same great Brassicaceae family and produce, in varying degrees, the same molecule responsible for that sensation — allyl isothiocyanate. Authentic wasabi being extremely expensive and difficult to cultivate, almost all of the \"wasabi\" served in restaurants is actually horseradish dyed green — this selected radish offers a solution at once more accessible, fresher and more authentic.\u003c\/p\u003e\n\u003cp\u003eRound or slightly elongated roots 3 to 5 cm, pale green skin tinged with white, pure white flesh, crunchy and juicy. Far from the mild pink radish you absent-mindedly slice into a salad — here, it's a sensory bomb. Excellent finely grated on homemade raw fish or sashimi, mixed with a little soy sauce as a condiment, whisked into a vinaigrette with lemon and honey for a near-medicinal sinus-clearing effect, pickled in Japanese style (\u003cem\u003etsukemono\u003c\/em\u003e) with salt and sugar, or simply crunched raw for thrill-seekers. The tops are also edible and carry the same hot note, in more measured form.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all radishes, it's a fast crop that loves cool weather. Direct-sow in place as soon as the soil can be worked, in successive rows every 10-14 days to stretch the harvest from June to frost. Loose, stone-free, moderately rich soil — too much nitrogen gives plenty of leaves and disappointing roots. Don't let it overshoot maturity in the garden — an over-mature radish turns fibrous, hollow and unpleasantly pungent (yes, even more). For particularly intense roots, grow in cool weather; summer heat tends to soften the heat and accelerate bolting.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual to biennial depending on conditions. Insect-pollinated; crosses with other radishes nearby — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eTop height: 15 to 25 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 25 to 35 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eLoose, stone-free, moderately rich soil. Thin to 5 cm.\u003c\/li\u003e\n\u003cli\u003eDirect-sow as soon as the soil can be worked (April in Québec), in successive rows every 10-14 days through late August. Tolerates light fall frosts.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42615836442796,"sku":"GC-H-RADWAS-20","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42615836475564,"sku":"GC-H-RADWAS-100","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42615836508332,"sku":"GC-H-RADWAS-500","price":12.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/wradish.jpg?v=1675456937"},{"product_id":"radis-round-black-spanish-ancestral","title":"Round Black Spanish Radish Heirloom","description":"\u003cp\u003e\u003cem\u003eRaphanus sativus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAn ancient heirloom variety, listed in European and North American catalogues since 1828, and probably cultivated long before that in Spanish and Eastern European gardens. The name is misleading — despite the \"Spanish\" qualifier, the black radish's origin is probably Asian, but it was through medieval Spain that it spread into Europe in the 16th century. It enjoyed a particular fortune in the Ashkenazi Jewish cooking of Eastern Europe, where under the Yiddish name \u003cem\u003eschwartz reddich\u003c\/em\u003e it became one of the ritual foods of the Sabbath, grated in chiffonade with chicken fat (\u003cem\u003eschmaltz\u003c\/em\u003e), salt and plenty of pepper, served on black bread or matzo. In Russian and Polish traditions, you cut it in thin rounds and cover them with honey to fight coughs and sore throats — a folk remedy of an effectiveness astonishingly supported by some modern studies on its sulphur compounds.\u003c\/p\u003e\n\u003cp\u003eGlobe-shaped root 7 to 10 cm across, with matte, almost charcoal-black skin — a striking visual contrast when you cut it in two to reveal pure white flesh, firm, crunchy, dense, much hotter and spicier than that of spring radishes. At table, grated raw as a condiment that wakes you up, in fine julienne in a fall salad (rivalling turnip in pungency), thinly sliced on a French-style half-salted butter sandwich, or baked in a gratin to soften its bite (a little like turnip).\u003c\/p\u003e\n\u003cp\u003eFor storage, it's a champion: in the root cellar under lightly damp sand, or simply in a cold room, it holds 4 to 6 months without flinching — a real winter resource, to include in any garden plan meant to feed a family beyond frost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like daikon and China Rose, it's a fall radish par excellence. Sown in spring, it bolts under summer heat before properly forming its root. The ideal window in Québec: early to mid-August for a harvest from late September to mid-October. Deeply loosened soil (20 to 25 cm), free of stones and fresh manure that would deform the root. Harvest before hard frosts (a light frost doesn't hurt — it even slightly improves the flesh); save the cut tops to add sautéed to a potato soup.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual to biennial depending on conditions. Insect-pollinated; crosses with other radishes nearby — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eTop height: 25 to 35 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 55 to 60 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eLoose, deep (20-25 cm) soil, free of stones and fresh manure. Thin to 10-15 cm.\u003c\/li\u003e\n\u003cli\u003eDirect-sow early to mid-August in Québec for the fall harvest. Tolerates light frosts well, which improve the flesh. Excellent winter-keeper vegetable.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42595399499948,"sku":"GC-H-RADRBS-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42595399532716,"sku":"GC-H-RADRBS-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42595399565484,"sku":"GC-H-RADRBS-5K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":42595399598252,"sku":"GC-H-RADRBS-25K","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/rbsradish.jpg?v=1676566782"},{"product_id":"radis-mauve-purple-plum-ancestral","title":"Purple Plum Radish Heirloom","description":"\u003cp\u003e\u003cem\u003eRaphanus sativus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA distinctive radish variety, loved for its bright purple colour and characteristic pungent taste. The round-shaped roots are a deep violet, creating a unique visual appeal in the garden and on the table.\u003c\/p\u003e\n\u003cp\u003eThis radish, crunchy and lightly sweet, adds a vibrant touch to salads and crudité platters.\u003c\/p\u003e\n\u003cp\u003eEasy to grow, \"Purple Plum\" radish is a popular choice for those looking for a variety that's at once flavourful and visually appealing.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eGrows in ~30 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42902561882284,"sku":"JV-A-RADPUP-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42902561915052,"sku":"JV-A-RADPUP-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42902561947820,"sku":"JV-A-RADPUP-5K","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":42902561980588,"sku":"JV-A-RADPUP-25K","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/files\/pprad.jpg?v=1701454963"},{"product_id":"radis-zlata-ancestral","title":"Zlata Radish Heirloom","description":"\u003cp\u003e\u003cem\u003eRaphanus sativus.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA round-rooted, golden-coloured radish variety, offering crunchy, juicy flesh with a mild, lightly pungent flavour.\u003c\/p\u003e\n\u003cp\u003eThis variety is loved for its vibrant colour and delicate taste, which add a touch of freshness and colour to salads, crudité platters and side dishes.\u003c\/p\u003e\n\u003cp\u003eZlata radishes are easy to grow and ripen quickly, which makes them an excellent choice for beginner and experienced gardeners looking for a quick, tasty harvest.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eMatures in ~25-30 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"80","offer_id":43225522602156,"sku":"JV-A-RADZLA-80","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"400","offer_id":43225522634924,"sku":"JV-A-RADZLA-400","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":43225522667692,"sku":"JV-A-RADZLA-2K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":43225522700460,"sku":"JV-A-RADZLA-10K","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/files\/zlata.jpg?v=1712265595"}],"url":"https:\/\/joualvert.ca\/en\/collections\/radishes.oembed","provider":"Joual Vert","version":"1.0","type":"link"}