‘French Lunch’ radish on ribbon

‘Djeuner Franais’ radish on ribbon (Raphanus sativus) from McKenzie Seeds, a crisp and sweet heirloom radish for quick harvests

The ‘Djeuner Franais’ radish is a classic heirloom variety , recognizable by its oblong roots with a glossy scarlet skin ending in a neat white tip . The flesh is crisp, juicy, and tender , with a slightly peppery yet mild flavor , particularly enjoyable when eaten fresh. This radish is prized for its delicate texture and balanced, non-aggressive taste.

Presented on a tape , it ensures optimal spacing between seedlings , promoting uniform growth and significantly reducing thinning. As with all seed tapes, consistent moisture is essential during germination. A cool-season crop, the ‘Djeuner Franais’ radish is bee-friendly and perfectly suited to home vegetable gardens, containers, and early-season gardens.

Companion plants: Lettuce, Nasturtium, Peas
Enemy plants:

Spread/carrying habit: Oblong root
Foliage height: 15 to 20 cm
Seed producer: McKenzie
Seed type: Heirloom
Special features: Seed on tape, very fast-growing, bicolored roots, safe for bees

Root color: Red with white tips
Texture/flavor: Crisp, juicy, slightly peppery flesh
Cold tolerance: Good tolerance to cool temperatures

Farming method

Sow directly outdoors as soon as the soil can be worked in early spring . The ideal soil temperature for germination is between 10 and 16C . Prepare loose, light, and well-drained soil .

Make shallow furrows 1.3 cm deep, spaced 30 cm apart. Tear the seed tape , place it in the furrow, water thoroughly, then cover with soil and water gently again. It is essential to keep the soil consistently moist , but not waterlogged, throughout germination, which usually occurs in 4 to 7 days .

Sow seeds every 10 days from spring until temperatures exceed 21C , at which point radishes tend to bolt (go to seed). Sowing can be repeated in late summer and early autumn .

Radishes prefer full sun exposure (level 3) and regular watering , equivalent to 2.5 to 5 cm of water per week .

Harvesting and preservation

Harvesting typically begins 20 to 30 days after sowing . Harvest quickly when the roots reach their ideal size to preserve their crispness and sweetness . Delaying the harvest can make the roots more fibrous.

Radishes are best eaten freshly harvested , but can be kept for a few days in the refrigerator.

Usage ideas

Eaten raw in salads
Crispy radishes with butter and salt
Quick stir-fries with butter, salt and pepper
Fresh garnish for spring dishes
Fast growing in containers and vegetable gardens

The ‘Djeuner Franais’ radish on tape from McKenzie Seeds is a must-have for the spring vegetable garden , combining speed , delicate flavor , and ease of cultivation . An elegant and reliable heirloom variety, perfect for abundant and uncomplicated harvests.