What we grow

Radish - Watermelon

IN SEASON - November & Winter Storage

The Watermelon radish, also known as Rooseheart or Red Meat, is an heirloom Chinese Daikon radish. It is a member of the Brassica (mustard) family along with arugula, broccoli and turnips.

Watermelon radishes are edible globular roots attached to thin stems and wavy green leaves. Their exteriors are creamy white with pale green shoulders, a sign of the chlorophyll it received from exposure to the sun. Watermelon radish flesh is white closest to the exterior and becomes bright, circular striations of pink and magenta toward the center. Hence, the watermelon reference.


Store them in a plastic bag or container in the crisper drawer of your refrigerator for up to a few weeks.


Watermelon radishes are crisp and firm with a mild taste that is a nice combination of peppery and sweet. They can be eaten raw, roasted, or mashed like a rutabaga.  Also, they do not need to be peeled, just washed well.


+ Watermelon Radish Recipes