Organic Flamboyant Radish Seeds

Reproducible Organic Seeds – Ancient French Variety

The 18-day-old radish that brings color and crunchiness to the garden all year round.

Organic Flamboyant Radish Seeds from Kokopelli seeds

This radish is an heirloom French variety, essential for every family garden, renowned for its extraordinary precocity and attractive two-toned appearance. The Flamboyant radish produces elongated, medium-length roots (4-7 cm), with a characteristic scarlet red color tipped with white, tender, crunchy flesh, and a fresh, delicate flavor. As its name, "18-day radish," suggests, this ultra-early cultivar offers its first harvest approximately 18 days after planting, allowing for staggered harvests virtually year-round, provided sowing is staggered from February to October. The young leaves, equally edible, can be eaten raw or cooked like spinach, making this plant completely versatile. These reproducible organic seeds allow this historic variety, a symbol of French horticultural tradition and rapid, generous cultivation, to be perpetuated year after year.
 
 
 

The roots of this radish are deep in the French fruit and vegetable tradition.

The Flamboyant radish (Raphanus sativus) is an ancient variety native to France, where the red radish has always been a staple on spring tables and a symbol of spring freshness at farmers' markets. The evocative name "Flamboyant" (flaming) derives from its bright red color, reminiscent of flames, a distinctive feature that made it popular among 19th-century greengrocers. Belonging to the category of "every-monthly radishes," this cultivar represents the evolution of peasant breeding aimed at achieving rapid and continuous harvests, allowing even small urban gardens and balconies to produce fresh vegetables in just a few weeks. Today, the Flamboyant continues to be appreciated for its reliability, ease of cultivation, and authentic flavor, reminiscent of traditional horticulture.
 
 
 

Growing Organic Flamboyant Radish

Technical Characteristics

• Botanical name: Raphanus sativus
• Type: 18-day-old radish, forcing variety
• Precocity: Ultra-early (18-30 days from sowing)
• Root form: Semi-long, elongated
• Color: Scarlet red with white tip (bicolor)
• Root size: 4-7 cm long
• Texture: Tender and crunchy
• Sachet contents: 6 grams of reproducible organic seeds
• Origin: France (ancient variety)

Semina

Sow directly into the ground from March to September, or in a tunnel/closure from February. Sow in shallow furrows (0,5-1 cm), spaced 20-30 cm between rows. Radishes require soft soil, frequent watering, and temperatures between 15-21°C. For continuous harvests, stagger sowing every 10-15 days from February to October.
 
 

Thinning

When the seedlings reach 2-3 cm in height, thin them out, leaving 5-8 cm between each plant in the row. Thinning is essential to allow proper root development. The removed seedlings can be eaten as sprouts in salads.
 
 

Exposure and Soil

• Spring and Autumn: Prefer a warm and sunny position, sheltered from bad weather
• Summer: Choose a cool, humid and shaded (partial shade) position to prevent them from bolting.
• February: Preferably sow under a bell or tunnel
• Ideal soil: Loose, sandy, humus-rich soil, well-drained but cool. Even clayey soils, if well-worked. pH: 6-7.
• Preparation: Work the soil finely, incorporate mature compost or humus. Avoid fresh manure which would encourage root bifurcation.

Irrigation

High water requirements. Water regularly and frequently to keep the soil fresh (never saturated or dry). Water deficiency causes fibrous, woody, and spicy roots, as well as encouraging early flowering. In summer, water daily during the cooler hours.
 
 

Supports

Not necessary. Radishes are low-growing plants that don't require support.
 
 

Consociations

Radish grows harmoniously next to: lettuce, carrots, peas, cucumbers, tomatoesOften used as a fast-growing intercrop between long-growing vegetables.
 
 

Collection and Conservation

• Harvest period: March-November (depending on sowing)
• When to harvest: 18 days after sowing in spring, 3-4 weeks in summer, and up to 2 months in colder weather. Harvest when the root is not too thick and the leaves are a nice deep green.
• How to collect: Gently remove from the ground by pulling the leaves
• Storage: Preferably consume immediately after harvest. It can be stored for 1 week in the vegetable drawer of the refrigerator (remove the leaves). It can be stored for several months in brine. pickle

Important Notes

The radish's pungent flavor is accentuated by periods of drought and late harvests. Harvesting too late produces hollow, fibrous, and very pungent roots. Prolonged high temperatures favor early bolting.
 
 
 

In the Kitchen: Crispy Freshness in a Thousand Uses

Flamboyant radish lends itself to countless culinary uses, both raw and cooked:
 
 

Consume Raw (Preferred)

• At the croque au sel: The most classic way, with Breton salted butter on organic rye bread in a loaf and coarse salt
• In salad: Thinly sliced ​​or julienned with lettuce, cucumbers and fresh herbs
• Radish carpaccio: Very thinly sliced, marinated in juice  organic Amalfi Coast lemon, olive oil, salt and mint
• Smoothies and juices: With mixed organic ancient apples, fresh carrots e fresh organic ginger for detox drinks
• Pinzimonio: Whole, to dip in hummus, organic baba ganoush or fresh sauces
• Decorations: Carved rosette to decorate plates and cutting boards

Cooked Consumption

• Pan-fried: Cut into slices, sautéed in organic butter o oil as a side dish for white meats and fish
• In soup: Added to soups and cream soups in the last few minutes of cooking
• Glazed: Cooked with butter, honey and vinegar like classic French radishes

Radish Leaves

• Raw: In mixed salads, in bowls
• Cooked: Jump like spinach, added to omelettes, risotto o Easter
• In pesto: Blend with pine nuts, parmesan and oil

The Producer: Kokopelli seeds

Kokopelli is an international association dedicated to preserving food biodiversity and promoting patent-free, reproducible organic seeds. For over twenty years, it has protected and distributed thousands of heirloom varieties, saving them from extinction and restoring seed sovereignty to gardeners. Each Kokopelli seed represents a gesture of freedom and respect for nature.
 
 
 

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