Culture notes: This radish mentioned in Austrian garden books as early as 1770 came to us through William Woys Weaver. Thin golden skin and carrot-shaped root with crisp white flesh. Delicious raw or cooked, pickled or fermented. Greens are less hairy than most radishes and are good to eat.
Sun:Full sun Water:Dry to medium Soil notes: Well-drained soils
