{"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","url":"https:\/\/joualvert.ca\/en\/products\/french-breakfast-radish-heirloom-seeds","provider":"Joual Vert","version":"1.0","type":"link"}