French Breakfast Radishes, also known as Raphanus Sativus, are believed to have gotten their name as marketers were known to snack on these radishes with salt and butter mid-morning while they sold their produce. Additionally, radishes were commonly served for breakfast in American colonial times as well as by New York Dutch who enjoyed them along with butter, bread and tea.
The French Breakfast Radish was first introduced in 1879 and quickly became a popular market radish in Paris. Though, technically a Spring variety radish, the French Breakfast Radish can be grown year round. Radish comes from the Greek word for “fast appearing” and like many varieties of radish grows quickly and is typically ready for harvest in twenty to thirty days.