German Giant Radish

German Giant Radish

Raphanus sativus

A traditional German heirloom, German Giant lives up to its name with large, round radishes that grow quickly, often reaching fist size without becoming hollow, woody, or bitter. Despite their size, they stay crisp, sweet, and tender. Originally collected in Germany and grown by Amish gardeners since the 18th century, this variety has become a favorite for its consistent quality and versatility.

These radishes are great fresh in salads or sandwiches, and they really shine when pickled. The young greens can be cooked like spinach, and the tender seed pods are edible too, enjoy them raw, pickled, or stir-fried (they’re a great match with snap peas). You can even let a few plants go to seed and harvest spicy sprouts for an extra treat.

Direct sow in full sun starting in early spring, and continue planting every two weeks for a steady supply. In mild climates, you can grow them nearly year-round. They also make a good trap crop for pests and can still be harvested afterward. Prefers slightly acidic soil (pH 5.5–6.8). Matures in about 29–35 days.

Approx 200 seeds